Hunters who are fortunate enough to harvest black bear or moose enjoy a kind of meal planning that few others ever experience. These rich, flavorful wild meats have long been staples of northern kitchens, offering hearty, stick-to-your-ribs meals that warm both body and spirit after a long day outdoors, like a smoked bear loin.
Whether simmered in a camp pot over a wood stove or served at a family table in the heart of winter, dishes of bear meat carry with them a sense of tradition, respect and connection to the land.
For generations, these animals have provided not just sustenance but cultural meaning for hunters across North America. In many indigenous and settler communities, preparing bear stews and smoked meats was as much a celebration as it was a necessity.
Every part of the animal was valued, and recipes were shared like stories, which were passed down, adapted and perfected through time. Without further ado, let’s get to the meat of the matter.
In this H&B “Good Grub” installment, let’s check out a great way to prepare bear meat for friends and family.
Black Bear for Dinner
People in many areas of North America covet black bear meat. Early settlers who had little or no livestock appreciated black bears for meat, fat and hides.
However, some worry about the possibility of trichinosis, a parasitic infection caused by eating raw or undercooked meat, most commonly from wild game like bear, wild boar or cougar, and which was once also associated with improperly cooked domestic pork.
Prevent trichinosis and concerns by cooking meat thoroughly. Use a meat thermometer to ensure the internal temperature reaches at least 160 degrees.
Bear meat gets a bad rap by some who have a mental block about eating a predator and the possibility of parasites. It has created myths that are now being dispelled.
Our grandparents learned to cook pork well-done to prevent trichinosis, but it didn’t stop people from eating it. The trick is learning to cook meat well and not dry it out. Corned, canned, stewed, smoked and braised are great ways to prepare bear meat.
As the meat is cooked well-done, consider a brine to add and maintain moisture. A smoker is ideal for slow cooking to prevent it from drying out. A smoker with a meat probe allows you to keep an eye on the temperature for perfection when serving. Here is a recipe to tackle a bear loin.
Brined and Smoked Bear Loin Recipe
Smoked Bear Loin Ingredients
- 2 to 3 pounds bear loin
- Brine
- 4 cups beef broth
- 4 cups cold water
- 1/2 cup Worcestershire sauce
- 1/4 cup molasses
- 1/4 cup brown sugar, packed
- 1/4 cup kosher salt
- 1 Tablespoon smoked paprika
- 1 Tablespoon black peppercorns, crushed
- 6 cloves garlic, smashed
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 bay leaves
Smoked Bear Loin Directions
1. Combine the brine ingredients in a large pot, bring it to a gentle boil over medium heat, stirring until the salt and sugar dissolve completely.
2. Remove from the heat and add the cold water. Stir to cool the brine.
3. Once the brine reaches room temperature, refrigerate until thoroughly chilled.
4. Submerge your meat in the brine (use a non-metallic container or large resealable bag). Cover and refrigerate for 12 to 24 hours, depending on the size and cut.
5. Remove the meat, pat it dry and place it in a smoker preheated to 225 degrees. This moderate heat allows the meat to cook slowly, absorb smoke flavor and stay juicy without drying out. Use a meat thermometer to monitor the temperature. It will take 3 to 4 hours to reach the desired temperature, depending on the size of the loin.
A BONUS WITH BLACK BEARS is the rich fat that can be rendered and turned into lard. The white, succulent lard makes decadent pastries, can be used for frying and is perfect for waterproofing boots and gear. It can even be used to lubricate a patch and ball for your muzzleloader.
Does Freezer Burn Mean You Should Trash Meat?
- Freezer burn occurs when meat is improperly wrapped or stored too long in the freezer. The meat develops a freeze-dried texture. Try these helpful hints to beat the burn.
- Is the wrap compromised, exposing the meat? Use it first and catch the burn early.
- Smell the meat, as it will taste the same as it smells.
- Is the meat discolored? Portions affected will turn light in color and look dry. If you catch it early, some careful trimming can save the cut. However, if the dried portions are deep into the meat, it will taste old, stale and unappealing.
- Minor freezer burn can be trimmed off, and the meat can be used for soup or stew, where it is rehydrated and slow-simmered or braised.
- Freezer-burned meat can be ground and used as pet food, but there is little to be done to make it suitable for human consumption.
- Prevent freezer burn by wrapping wild game in plastic or Resonite wrap, forcing all air out. Wrap it in waxed butcher paper as a second layer and the meat can last up to three years.
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