Bear Hunting: How to Prepare and Store Bear Meat

Are you an avid hunter looking for tips on how to prepare and store bear meat? Look no further! In this article, we will guide you through the process of getting your bear meat ready to cook and provide you with essential tips for proper storage. Whether you’re a seasoned hunter or a beginner, our expert advice will ensure that you make the most out of your bear hunting experience. Read on to discover the best techniques for preparing and storing bear meat.

Preparing Bear Meat

Field Dressing

Field dressing is a crucial step in preparing bear meat as it helps to preserve the quality and taste of the meat. Follow these steps to properly field dress a bear:

Start by placing the bear on its back and securing it in place.
Make a small incision starting from the base of the chest and continuing towards the pelvis.
Carefully separate the hide from the underlying tissue using a sharp knife or a specialized field dressing tool.
As you progress, be cautious not to puncture any organs or intestines.
Once the hide is completely separated, carefully remove it from the bear’s body, ensuring no hair or debris gets on the meat.
After removing the hide, thoroughly clean the cavity with water to remove any dirt or blood.
Allow the meat to cool down by propping open the chest and pelvis cavities. This will help prevent spoilage.

Skinning and Butchering

After field dressing the bear, it’s time to skin and butcher the meat. Follow these steps to successfully skin and butcher a bear:

Hang the bear carcass from a sturdy tree branch or a meat pole to make the skinning process easier.
Start by making a small incision around the bear’s ankles and wrists.
Using a sharp knife, carefully peel the skin away from the meat, working your way towards the head and tail.
Take your time to ensure the skin is completely removed without damaging the underlying meat.
Once the skin is removed, proceed to butcher the meat into manageable pieces.
Begin by removing the front and hindquarters, followed by the backstraps and tenderloins.
Cut the meat into smaller sections or steaks, depending on your preference.
It’s essential to properly package and label each cut of meat for storage or transportation.

Removing Fat and Membrane

Removing excess fat and membrane from bear meat is essential to enhance its flavor and prevent any gamey taste. Here’s how to remove fat and membrane from bear meat:

Start by placing the bear meat on a clean cutting surface.
Use a sharp knife to carefully trim away any visible fat from the meat.
Bear fat tends to have a strong flavor, so removing as much as possible is beneficial.
Additionally, remove any silver skin or membrane found on the surface of the meat.
Silver skin can be tough and chewy if not properly removed.
Take your time to ensure all fat and membrane are removed from the meat, resulting in a leaner and more enjoyable culinary experience.

Remember, proper preparation of bear meat is crucial to ensure its safety and taste. By following these steps for field dressing, skinning and butchering, as well as removing excess fat and membrane, you’ll be well on your way to enjoying delicious bear meat meals.

Storing Bear Meat

Immediate Storage

After successfully hunting a bear, it is important to properly store the meat to maintain its freshness and prevent spoilage. Immediate storage refers to the steps you should take right after the kill to ensure the bear meat remains safe for consumption.

Field Dressing: Start by field dressing the bear as soon as possible. This involves removing the internal organs and entrails to prevent the meat from spoiling quickly. Be sure to wear gloves and use clean equipment during this process to avoid contamination.
Cooling the Meat: Cooling the bear meat promptly is vital to prevent bacterial growth and maintain its quality. If the weather permits, hang the dressed bear carcass in a cool, shaded area, allowing air to circulate around it. This will help lower the temperature and slow down the decomposition process.
Proper Transportation: When transporting the bear meat, ensure it is kept cool to prevent bacteria from multiplying. Use coolers or insulated bags with ice packs to maintain a consistent temperature. Avoid placing the meat directly on ice to prevent it from becoming waterlogged.

Freezing

Freezing bear meat is an excellent long-term storage method that helps preserve its freshness and flavor. Follow these steps to freeze bear meat properly:

Trimming and Packaging: Before freezing, trim any excess fat or connective tissue from the meat. This will prevent it from becoming rancid during storage. Divide the meat into smaller portions suitable for your needs and wrap them tightly with plastic wrap or butcher paper.
Double Wrapping: To prevent freezer burn and protect the meat from moisture loss, double wrap the portions using freezer-grade plastic bags or vacuum-sealed bags. Ensure all the air is squeezed out before sealing the bags to maintain the best possible quality.
Labeling and Dating: It is crucial to label each package with the type of meat, cut, and date of freezing. This will help you keep track of the meat’s age and ensure you consume it within recommended timeframes.
Freezer Storage: Place the wrapped bear meat packages in the coldest part of your freezer, ideally below 0°F (-18°C). Avoid stacking them until they are fully frozen, as this can cause uneven freezing. Once frozen, you can stack the packages to save space.

Canning

Canning bear meat is another popular method for long-term storage. It involves preserving the meat in jars through a combination of heat and pressure. Here’s how to can bear meat safely:

Preparing the Meat: Start by cutting the bear meat into small, uniform pieces. Remove any excess fat, bones, or gristle. It is recommended to use a pressure canner for canning bear meat to ensure the elimination of harmful bacteria.
Precooking: Before canning, it is advisable to precook the bear meat. This helps to tenderize the meat and remove any impurities. You can either simmer the meat in water or lightly brown it in a skillet before transferring it to the jars.
Sterilizing Jars: Properly sterilize your canning jars, lids, and rings to ensure a safe canning process. Use hot, soapy water or run them through a dishwasher cycle. Keep the jars hot until ready for use.
Filling the Jars: Pack the precooked bear meat tightly into the sterilized jars, leaving enough headspace as recommended by the canner manufacturer. Add any desired seasonings or broth to enhance the flavor.
Processing in a Pressure Canner: Follow the instructions provided by your specific pressure canner model to process the bear meat jars at the correct pressure and time. This will ensure the meat is heated to a temperature that destroys any harmful bacteria or microorganisms.
Cooling and Storage: Once the canning process is complete, allow the jars to cool naturally. Check for proper seals and label each jar with the date and contents. Store the sealed jars in a cool, dark place, such as a pantry or cellar, for long-term storage.

Remember, whichever method you choose for storing bear meat, always prioritize safety and hygiene to enjoy the meat at its best while minimizing the risk of foodborne illnesses.

Bear hunting can be an exciting and rewarding experience, providing hunters with a source of lean and flavorful meat. However, it is crucial to properly prepare and store bear meat to ensure its quality and safety for consumption. By following the steps outlined in this article, hunters can confidently process and store their bear meat, preserving its freshness and taste for future meals. Remember to always prioritize safety and hygiene when handling and storing meat, and enjoy the fruits of your successful bear hunt for months to come. Happy hunting!