Smokin-It User Forum!
Recipes => Venison / Wild Game => Topic started by: kona77 on September 18, 2016, 09:54:22 PM
-
I was fortunate enough to harvest a black bear last week and I made a slab of ribs in my 3-D. Used a molasses base with Memphis dust. Ribs were similar to a good slab of St Louis so I smoked them with a rack of pork ribs. Smoked at 235 for 6.5 hours and the both ribs turned out great. Bear is a lot closer to beef in taste and texture and they did not last long in deer camp this week
-
Looks great Gene! Thanks for sharing. I doubt I'll ever have the opportunity to try bear meat.
-
Wow! I think you've broken new BBQ ground here, Gene! Would love to see some pics of some of your bear meat smokes, cut! I've never had it, but would love to see it. Nice job!
-
Tony- I should have taken some more photo's with the meat cut. The actual bear ribs are thinner than pork, beef or venison. Did some research on-line and found a few recipes but most called for a combination of smoking and finishing in the oven. The bear ribs bones were as clean as the pork ribs when we pulled the meat off the bone and they definitely had a unique flavor that was not at all
"gamey". Have another rack in the freezer and will take some more pictures when I make them
Marinated the inside tenderloins for a couple of days and just seared the loins in butter and garlic over a gas range. Those did not last long. Kept some of the better roasts and will look for recipes. Balance will be ground for burger and sausage/brats.
-
Wow Gene, those look great. Congratulations on the harvest too!
-
Awesome, Gene! Looking forward to it.