That was great Chris and what a shame Tom did not get a chance a that bear bd

Bowdoc,

Ya it was a shame, but in the end we all know he just wasn't good enough to kill a bear.
 

Just returned from a week-end at my cabin in PA where I cooked some of my bear steaks over an open hardwood fire.  It was the best I've ever had.  The Louisiana spice was great!

Ya know Chris I heard that about hogs too!

I sat the Blowdown for four straight days and never saw a bear and it wasn't touched. The only thing that kept me there was the reports from the week one guys. The day I moved to the Hillbilly the Blowdown was hammered and cleaned out with a whopper paw print in the greasy mud in front of the barrel  :eek:  

 

Mike that pic reminds me of home sweet home bd

Just had the first of my bear meat yesterday. Kip's seasonings certainly did the trick! Everybody that ate the cold packed bear meat loved it. Thanks Kip! It couldn't have turned out better.

Well I just got home Friday 8th at 2:00am  ...
long trip for me...  Ill try to post some pics etc.. soon from the first trip..  
Ken

Good deal Kenny glad to see you made it home safe and sound....
Charlie how's the cold pack bear done ???? bd

BD, Sent you a PM with directions for cold packing meat.

good deal I will get them checked out Thanks Charlie bd

A number of people have asked, so I'll put the directions for cold packing or canning your bear meat here. It is really a easy, but somewhat time consuming process.

This is the same process as canning, but without the pressure canner. The meat turned out excellent. People at camp were eating it cold out of the mason jar! The spices Kip gave us worked very well. I have a few other ideas for BBQ as well.

Directions for canning;

1. Thoroughly clean all jars and lids. Discard any jars that are chipped or lids that are rusted. They create bad seals.

2. Keep the lids in VERY warm water until the jar is ready for the water bath. It helps keep the rubber seals pliable for good sealing.

3. Cut your bear meat/venison into cubes or small pieces.

4. Dice a sweet onion.

5. Get out your favorite seasoning(Kips in my case).

6. Season your cubes of meat lightly.

7. Put a layer of meat in the jar and then a bit of onion. Continue layering until it is about 1 inch from the top of the jar.

8. Smash the meat down into the jar with a spoon so there are no spaces between the meat cubes.

9. Put a teaspoon of salt on the top of the meat and then put the lid on. Regular salt is fine.

10. Put your mason jars into a LARGE pot of water.

11. Make sure the water covers the top of the cans and bring to a boil.

12. Boil the jars for 3 hours. Make sure the water is OVER the top of the jars at all times. If the water starts getting low add more boiling water from another pan(DO NOT add cold water).

13. At the end of 3 hours, remove the cans from the water or pour off the boiling water. Let them cool at room temp and the seal will be solid as the vacuum is created during cooling.

It won't have the most aesthetically appealing look in the mason jar, but how tender and delicious the meat becomes will suprise you!

same way I can salmon and deer meat but I use a pressure cooker 10# of pressure for 90 minutes ??? bd

I haven't used a pressure cooker, but this process turns the meat so tender it almost falls apart. You could seriously turn your bear meat into pulled BBQ Beef for sandwiches and I doubt anyone would know it was bear meat.

the same process with the pressure cooker Charlie but it takes less time for the jars to seal bd

man my old lady is so pee'd right now you can not believe it.I may never ever be able to go back to La Tuque with you guys ever again.Yesterday was not good not good at all.I was working on a couple things here at home and decided while I was here I would go ahead and work on my Que'bec bears head.You know clean the skull ? I kind of like to slow boil them with some dish washer soap.The dish washer soap will help break down the tissue.But like a dumb az I loaned out my camp stove to the kids over the 4th and did not get it back.
So's I decides I'll do it here in the kitchen....slow boiling a bear skull all day with dish washer soap has a smell I could not describe in words believe me.Linda arrives on seen late afternoon and holy balls the house smelled like that smell at the bear body dumping ground ? I tried the old its bear head soup honey it will be fine.But when she wanted me to taste that chit oh hell no that ai'nt gonna happen.DO NOT BOIL BEAR SKULLS IN YOUR KITCHEN.But hey the skull came out nice don't you think bd    

Bowdoc,

Maybe you could set up the ol' Young Feather Burner on the kitchen table and shape the fletching on a couple dozen new arrows.  That would probably help cover up some of the "bear soup aroma."

I bet that would make your wife really, REALLY happy!!!          :rolleyes:    :eek:  

Happy to help!!!    

HK good idea she's gone again today so I am back at it finishing the top half and its kinda starting to smell a bit now.I was wondering if leaveing the skull out in the sun for 2 days before I started boiling it has anything to do with that smell ???????? bd

Bowdoc, You just ain't right, man. Just ain't right...    

LD

Doc, I'm sitting here giggling as I read that! If you let it set out for two days then it was ripe! By the way how did the soup taste? LOL