Bear Dog recipes........

Joe · 07-16-2008, 09:04 PM

I made a couple batches of Sausage Dogs the other night that turned out pretty dang good. I have a friend who is really into food and developed these for me. Someone asked me for the recipe so I figured I might as well post it in case anybody else is interested.

Bear Bratwurst

10# Meat (60% Bear 40% Pork Shoulder Roast is what I use)
1 tbs Corn or Cane sugar
2 1/2 tbs Salt
1 1/2 tbs Pepper
1 1/2 tsp crushed caraway seeds
1 1/2 tsp dried marjoram
1 tsp allspice

Grind once....mix in spices......grind again and stuff into casings.

Italian Sausage (my favorite!)

10# meat (60% bear 40% pork again)
1/8 cup plus 1 tbs salt
1/8 cup pepper
2 tsp cayenne pepper flakes
1/8 cup plus 1 tbs cracked fennel
1/8 cup plus 1 tbs fresh garlic (I use the stuff chopped in a jar)
1/8 cup corn or cane sugar
2/3 cup crushed ice or ice water

Grind once....mix in spices......grind again and stuff into casings or package in bulk.

Both of these can be increased in increments of 10 lbs. I made 52 pounds and stuffed most of it into casings and it took about 4 hours. Safeway just had the Pork shoulders on sale for $.88/lb. Makes the wild game go farther and adds the needed fat. Still really lean as far as Sausage goes...

I really like the Brats but will continue to play around with new variations just to make sure it is as good as can be. The Italian is REALLY good!

Limbhanger · 07-16-2008, 09:17 PM

That sounds great!! Thanks for the tips.

KingSlew · 07-16-2008, 10:26 PM

We had a sirloin tip roast last week, as good as any beef I've eaten. There's a kazillion ways to serve and enjoy bear meat, but I have friends who will only jerk it or do pepperoni and sausage. Good to see you enjoying your meat Joe!

Basshound · 07-17-2008, 06:20 AM

I dont know why some people say Bear is only for jerky. Is it cause its a mental thing and they convince themselves its not good? In my opinion bear meat is the tastiest big game you can get. Spring bears are not as good as fall but still great. Im making Lazagna tonight using 3/4lb Ground bear, and 3/4lb bear italian sausage. Also who can deny a big ol bear burger with thick cut bacon and sharp tilly cheddar. ok, im going to find something to eat.

Joe · 07-17-2008, 06:36 AM

Quote:

Originally Posted by KingSlew

We had a sirloin tip roast last week, as good as any beef I've eaten. There's a kazillion ways to serve and enjoy bear meat, but I have friends who will only jerk it or do pepperoni and sausage. Good to see you enjoying your meat Joe!

I make all the roasts and steaks I can. Just use the scraps for sausage and burger. We BBQ'd a pack of elk and a pack of bear for some company recently and the bear got eaten first. Generally if somebody doesn't like bear it's because they have convinced themself they won't like it.

Old Goat · 07-17-2008, 06:58 AM

How does the fall bear meat compare with spring? Is the heat a problem during the early part of the fall bear season? Getting the bear cooled off?

Joe · 07-17-2008, 11:34 AM

Quote:

Originally Posted by Old Salt

How does the fall bear meat compare with spring? Is the heat a problem during the early part of the fall bear season? Getting the bear cooled off?

I can't tell any difference between spring and fall bears other than fall bears generally have a lot more fat to trim off. My big spring boar had a lot but my sons 200 lb'er didn't have an ounce of fat. They taste the same to me.

Cooling the meat off could be an issue in August as it is with Pronghorn. At least that is what I usually assume when I hear somebody say they had a bad pronghorn. I've eaten several and they are my absolute favorite but I take extra precaution to make SURE the meat gets cooled out quickly. If it's hot I would skin the bear where he falls and get on ice ASAP!

BassBuster · 07-17-2008, 03:16 PM

Thank you very much Joe!!

Basshound · 07-17-2008, 08:21 PM

The fall bears in my experience are just a tad sweeter. This is probably do to the seasonal diet. And the difference probably isnt enough to notice at any normal interval of consumption. We grilled up some steaks for a gathering and it required opening a pack from the fall and a couple from the spring season, thats when we noticed a difference. Either way its probably not enough to hardly notice.