Bear Sausage – Wild bear sausage
This Bear Sausage recipe is a unique wild game dish that offers the adventurous cook a taste of the wilderness. Wild bear meat is distinct in flavor and requires special preparation to ensure safety and taste. The sausage combines ground bear meat with pork fat to achieve the right balance of flavor and juiciness, as bear meat can be quite lean. Seasonings such as sage, garlic, black pepper, and sometimes a touch of maple syrup or apples, are added to enhance the rich flavors. The ingredients are thoroughly mixed, stuffed into sausage casings, and then smoked or cooked to perfection. It's essential to cook bear meat to an internal temperature of at least 160 degrees Fahrenheit to prevent trichinosis. Bear sausage can be served for breakfast, as part of a barbeque, or in hearty stews. Description by ChatGPT.
Channeling the spirit of the great outdoors, this rustic bear and pork sausage recipe is inspired by the art of wild game processing and the tradition of crafting hearty meals from nature's bounty. Make sure your bear meat is sourced responsibly and always ensure it is cooked to a safe internal temperature to avoid trichinosis.
Ingredients:
- 22 pounds bear meat, cubed
- 3 pounds pork fat, cubed
- High-temp cheddar cheese (optional, quantity as desired)
- Seasoning blend of choice (e.g., Sweet Chipotle)
- Sausage cure (follow package instructions for the amount based on meat weight)
Equipment:
- Meat grinder
- Large mixing bowl or meat mixer
- Sausage stuffer
- Smoker
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Prep Time: 1 hour
Cook Time: Depends on smoking method and sausage size
Total Time: Varies
Instructions:
1. Start by trimming any excess fat and sinew from the bear meat. As trichinosis is a concern with bear meat, it's crucial to handle and cook the meat properly. Cube the bear meat and pork fat into pieces that will fit your grinder.
2. Keep the cubed meat in the freezer until it is firm but not frozen solid. This will help achieve a cleaner grind and prevent the fats from smearing.
3. Begin grinding the meat. Remember to only run your grinder when meat is being processed. It's advisable to grind the bear meat first, followed by the pork fat.
4. Once the initial grind is done, prepare your seasoning blend and cure according to package directions.
5. For proper distribution, mix the ground bear meat with the ground pork fat by hand or using a meat mixer. Avoid overmixing as you do not want to achieve protein extraction at this stage.
6. Grind the bear-pork mixture a second time to ensure a consistent blend.
7. After the second grind, add your seasoning blend and cure to the meat mixture. If using high-temp cheddar cheese, now is the time to mix it in. This time, you do want to mix until you achieve protein extraction, which should take about 10-15 minutes, resulting in a tacky and sticky meat mixture.
8. Stuff the sausage into casings using a sausage stuffer.
9. Smoke the sausages in your smoker following your device's guidelines or until the internal temperature reaches a safe 165°F. Remember, this step is critical for bear meat.
10. Once smoked to the correct internal temperature, remove from the smoker and allow to rest before slicing.
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Serving Suggestions:
Enjoy these bear and pork sausages on their own or as part of a larger feast, perhaps alongside roasted potatoes, sauerkraut, or in a bun with your favorite condiments.
This recipe is brought to you by Burch Supply Co. For more cooking guides and outdoor lifestyle content, follow their YouTube channel at https://www.youtube.com/@BurchSupplyCompany
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