Making BEAR Bacon, Sausage, and Lard | MONTANA SPRING BEAR (EP. 2)

Подписаться 249 тыс.

Просмотров 21 тыс.

50% 1

In this episode of this Montana spring bear hunting series, Jonathan still has a lot of work to do now that he's gotten the meat and hide back to Bozeman. First he brings it in to the local FWP office to get the sex looked at, a tooth taken, and to get it sealed. Following that he bring it to Jesse at J2 Taxidermy for a tanned hide and a cleaned and bleached skull.
Once Jonathan has those dropped off, the real work for him begins of butchering this wild game meat that he has harvested and packed out of the mountains. Joining him is Marcus Hockett who has cut up countless animals, but only a few bears.
They plan to do a variety of wild game preparations for Jonathan to eat over the next year. The plan is to make breakfast sausage, bear bacon, try a steak on the grill, and rendering bear fat down into lard.
**
MERCH!: bit.ly/2qtvRAC
Use promo code: RANDY for $50 store credit in the goHUNT gear shop when you sign up for the goHUNT INSIDER service OR 10% bit.ly/2E9YEyM
Use promo code: RANDY to get a free pair of gaiters when you order boots.
www.kenetrek.com/pages/randy
Use promo code: RANDY at checkout for 15% off Rocky Mountain Hunting Calls bit.ly/2KGMZvX
Use promo code: RANDY at checkout for 15% off Gerber Gear bit.ly/2qhG53K
RANDY'S GO-TO GEAR:
Mystery Ranch Metcalf: bit.ly/3doJ4AH
Sitka Jetstream: bit.ly/2Nmu4bI
Leupold Spotting Scope: bit.ly/3drOGtU
Watch on Amazon: amazon.com/v/randy
Download Episodes: randynewberg.vhx.tv/
Instagram: / randynewberghunter
Facebook: / randynewberg
Forum: www.HuntTalk.com
Website: www.RandyNewberg.com
Twitter: / randynewberg

Развлечения

Опубликовано:

15 июн 2021

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 47

@ericwiitala5407 3 года назад

Great video! I find that the butchering and processing your own animal is an extremely rewarding and enjoyable part of any hunt. Great job! 👍

@jameshurd8657 3 года назад

The only thing missing is an ice cold beer and some Chris Stapleton music playing in the background

@RumblestripDotNet 3 года назад

Well, Maggies song sounds exactly like 70's Clapton. Other songs quickly sampled, sounds like every other Nashville pop top 40 song.

@austinogrady8832 4 месяца назад

Can yall bring me along for a montana bear hunt?! I got nobody to go with me! It'll be a hoot!!!

@mikecollins8241 3 года назад

When I lived in Northern Idaho, I hunted a lot of bears(dogs were allowed and I knew a guy. who ran a pack...). The general rule among the locals was: Spring Bear is for Sausage, fall bear is for steaks/ burger. Due to their diet (spring bears are eating grasses to get their digestion going, fall bear ate a lot more berries etc) the meat had very different flavors.

@warren3665 3 года назад

I remember a time in Idaho when you didn’t have to take the meat. In New Mexico it’s still that way.

@austinogrady8832 4 месяца назад

Whuuuuut

@greggaston6906 2 года назад

Also, here's a Killer recipe for bear breakfast sausage from an Old Italian family recipe modified for game meat - Base meat- -10lbs ground game meat (Deer, Elk, Bear, etc) -%30 pork, so 3lbs from a Picnic ham ground up - -1 lb Beef suete(fat) ground up *Spices and additions- (use as much or little as you like (to taste)) -Salt -Pepper -Red crushed flake pepper -Fennel seeds -Diced red, yellow, and orange Bell peppers (1 or 2 of each color) -Diced onion- I use red onion (to taste)- up to 1 while onion -Minced Garlic - 1\4 to 1\2 cup (to taste) *Grind and mix all your meats and fat as a "course" grind. Mix in Spices. *Grind again to next smaller grind size (medium) *Lastly, mix in your Garlic, Onion, and Bell peppers. You can package in 1 to 2 lb packs or make larger hamburger size parties and freeze. The ABSOLUTE BEST Breakfast sausage I've ever made- SOOOO GOOD!

@jero1918 3 года назад

Thanx

@perryknetter8577 3 года назад

Jonathan and Marcus great job on the video. This is so much better than most of the other shows. It's what most of us do from taking a animal to processing it. Marcus you are taking outdoor TV back to reality God's Blessings on all your adventures

@jamesmooney5348 Год назад

Very cool! Appreciate all the good info on the cooking! Didn't quite understand the bacon. You just make a sausage patties from them? Oh yeah, thats a nice rifle too... Hope Randy is recovering from the fall where he cut his arm...

@Fresh_Tracks Год назад

Thanks for the comment James! Randy is doing well! He's got some physical therapy to do, but will be ready to go here in a few months!

$@soonerfrac4611$

@soonerfrac4611 2 года назад

The number of ticks on that beast is ridiculous!

@sabertachet 3 года назад

I tried 2 methods of rendering the bear fat with very different results. They most common method of a putting it in a big pot on the stove on low did not yield as clean of oil. The best batch came from putting the diced fat into a low heat oven in a casserole tray and pouring it off as it fills up. This method gives clean clear/white oil of superior taste.

@jakefryberger3177 3 года назад

Maybe you should try to make some bear pastrami? I bet that would be awesome. P.S I have never made bear meat I'm very interested in trying some.

@Joel_Unbound 3 года назад

Bear Pastram is excellent and easy to get to high enough temps to kill any concerns of trichinosis.

@ignaciobernal6045 3 года назад

Good job guys

@davidwills8803 3 года назад

You need to show us how to finish the bear Bacon!!

@squatch2461 3 года назад

Thanks for sharing this. How long will the ground meat be good for if kept frozen? Good on ya giving a shoutout to Gritty for their video on canning.

@jordanhawkins7309 2 года назад

Cool video! Looked like an enjoyable time to process meat. Im usually rushing to process my meat before i have to go back to work so it gets stressful at times. But i love to eat wild game and wouldn't trade it for the world.

@chrisblood4175 3 года назад

Great video, but make sure at some point you follow up to let us know how the bacon turned out! Also curious how much bear fat you rendered out of the amount you had in the crockpot.

@idaho4allguns836 3 года назад

Great video covering the reason to bear hunt. Here in Idaho we process our bear meat just like you did and yes bear meat is great. I have researched till there is no tomorrow on getting bear meat tested for trichinosis and found nothing. Not even Washington State University vet school could help. Cooking a bear steak well done does in no justice.

@jonpatterson7211 3 года назад

Check out Steven Rinella's episodes on cooking bear meat over on the Meat Eater channel.

@appalachianoutdoorsman5769 3 года назад

Hey can anyone tell me what size fleshing board i need for deer/elk bear size game.

@michaelduncan2759 3 года назад

Hey guys, what kind of sausage seasoning are you using? Brand Name please.

@TheWVgoodguy22 3 года назад

What a great follow video to your bear 🐻 hunt. From field to table. I was going to suggest watching a Gritty film on bear meat 🍖 care and contacting Brian Call or Ryan Lampers, but Marcus later in the video brought up his canning video. Good job guys.

@zeldarobinson3382 3 года назад

It's still a good idea to talk to Brian Call and Ryan Pampers and the meat eater . And use a lot less salt when canning meat sea salt about half a teaspoon per pint jar .

@RumblestripDotNet 3 года назад

I thought one of the key ways to make bear really good was to dry age it for 30-45 days.

@billc3405 3 года назад

I learned not to put any salt in when pressure canning meat. Add salt after . 90 minutes once the pressure cooker up to pressure. Hope you can report back on how the bacon turned out . Thanks for sharing

@fukashima6586 3 года назад

wtf

@davidgzik3080 3 года назад

Treat bear like pork(guess you know that)....render the fat like you did ,if clean use like lard ,if dirty or off flavored due to diet use it for boot grease and on leather.

@5shotgroup451 3 года назад

How was the bacon!

@TNOutdoorsFanatic 3 года назад

Nice video! I like to saw my deer leg bones, season, roast, then simmer for 24 hours to make a venison stock. I assume you could do the same with a bear. Curious if anybody out there has made a bear stock?

@swanie405 3 года назад

next time grind up the fat before rendering it, it renders better at least in my experience.

@Brent_Rolston 9 месяцев назад

grind your fat before rendering. It renders faster and you'll have less bits left over in the end.

@warren3665 3 года назад

The fact that they were nervous about eating it slightly pink should tell the viewers everything they need to know about bear meat, it can give you trichinosis if not cooked above 160. I believe MT stopped offering free tests as well when you check them in. Simply put i don’t feel comfortable feeding it to my family, maybe just use the lard to fry things in.

@joelk-bchunter7142 3 года назад

I’m in no way trying to start an argument here, but to play devils advocate, pork also carries trichonosis and chicken messes people up badly with salmonella if not cooked to 160 and people have no problem cooking pork chops, pork roast or any type of chicken recipe. Just some food for thought.

@greggaston6906 2 года назад

I'm going to offer an opinion and Some facts here also. I love Bear mat. It's perhaps my favorite wild game, right there with Elk, but bear is far sweeter and or mild. As for cooking- Trichinosis is a possibility not only with Bear but Pork also. While I'm not saying one should eat bear are or super rare, I will say that I eat it just like other steak, NOT ruined as well done. IF people would look up the studies they would find that the likelihood of getting Trich is Extremely low. Statistically, in the U.S. Annually there are only a median total of 16 cases per year- " During 2011-2015, 16 cases were reported to CDC each year in average" (CDC Website- Jan 2015). So, that said, the chances of getting Trich are SO LOW that it hardly warrants the attention it gets. Of the 16 cases per year, most are from Pork. The Mayo Clinic also says, "Trichinosis usually isn't serious and often gets better on its own, usually within a few months" (Mayo clinic website) So, that said, the Black Bear gets a bad rep. regarding Trich when they only contribute to (Maybe) 5 or so cases per year. Eat Bear meat!!! It's The Best!

@aloberdorf4579 3 года назад

elevation 3300=3800ft.....90 minutes at 10/12 pounds....one teaspoon of salt/and/or desired spices.....and it ain't a sandwich without mayo........

@tomhinkle2517 3 года назад

Way to much salt per pounds of meat on the bacon but loved the video.

@sanjuancb 3 года назад

I know bear is delicious but man does trich make me nervous.

@zeldarobinson3382 3 года назад

Yes and it should ask the meat eater he got it from under cooked bear meat , it has to be well done

@greggaston6906 2 года назад

@Everythingoutdoors902 9 месяцев назад

Chewy because it's over cooked and that's not blood that water and Myoglobin a protein the red in meat is not blood again its myoglobin. Great video tho !

@MrBowmanmt Месяц назад

People will say well pork has trichinosis also. Maybe back when I was a kid and I'm 67 now. Most bear have trichinosis I think the study was shown to be close to 75%. Where farm raise pork which is now all been genetically altered is almost 0% trichinosis. Of course bears have not been genetically altered yet so I do cook mine to 155 for at least 6 minutes at that temperature. I gave some bear meat to a good friend of mine and I told him to cook it thoroughly and he had a medium rare and don't you know he came down with trichinosis and it's pretty much a forever deal. It attacks certain muscle groups legs and behind your neck. Definitely not something to play games with. What I do is I make Hot Italian sausage out of it. Or for a real treat I'll actually deep fry it in the bear grease. Phenomenal