Does bear meat make good jerky?

Yes you can. We use our Hell’s Creek Jerky mix from FriscoSpices.com. When ever I make jerky with bear meat I always dehydrate it about half way then remove from the dehydratore and finish in the oven at 175 degree’s.

What does bear jerky taste like?

If they have been dining on blueberries, their meat is delightfully tasty (Meateater hunter Steve Rinella has even said he can detect blueberry notes in the flavor of the meat). However, if the bears have been scavenging dead carcasses and eating fish, the scent and flavor is pungent.

How long do you marinate jerky before dehydrating?

Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action. The most convenient process is to simply refrigerate overnight and start your next step, the drying process, on the following day.

Can you fry bear meat?

Bear is perfectly safe to cook with, it just needs to be handled with care in the field, frozen quickly and cooked to 165F. The best way to put it – work with bear meat like you work with poultry. Bears do consume other animals and grub, so it is possible for them to carry parasites.

How to make bear jerky that is safe to eat?

Ingredients 1 4 pounds of bear meat (must be in strips) 2 Curing salt (1/4 cup) 3 Brown sugar (1/2 cup) 4 Black pepper (1 tablespoon) 5 Granulated garlic (1 tablespoon) 6 Worcestershire sauce More

How long do you brine a black bear Ham?

Be sure to get the needle down the bone while pumping. Add the bear ham to the brine, ensuring it is completely submerged. Place a weighted plate or pan on top of the bear to keep it under the surface of the brine. 4. Brine the bear for 10 days (or one day per pound). 5. After 10 days, remove the bear from the brine and rinse with cold water.

What’s the best way to smoke bear meat?

It also helps the meat stay moist while staying at serving temperature. When I prepare the meat for smoking, I usually leave a quarter of the fat on the meat. Bear meat is greasier and heavier than what you’re probably used to, but it’s great for smoking. Bear meat is red and it has a texture similar to pork meat.

What’s the best way to brine wild game?

Most hunters understand one way to delicious, moist wild game meat is to use a good brine to infuse the meat with additional flavor. Brining is an old-fashioned technique that requires soaking the meat in a flavorful saltwater solution to enhance the taste and help it retain moisture.

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