i've been drawn in the lottery to hunt them this year. i've never done it before and have many questions about it and how to handle the hide and meat. i'm signing up for some clinic but if anyone has experience with this let me know.
has anyone here hunted bear?
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was it real hot? i'm mostly worried about the meat and especially the hide spoiling. did you get a rug made? taxidermist recommendation for a good rug?Originally posted by zachmanI have a bit oc experience. I shot a 258lb sow with a bow.
i'd also rather take the carcass in to a butcher to get cut up, did you do that or cut your own? i think i need to find a taxidermist first and ask them how they want it all handled and what to do. i'd rather leave the skull and all the paws in, because that part is really tricky.
i'll be bowhunting too. did you use a different broadhead for bear or just whatever you use for deer?
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I was a guide in the Chugach mountains several years ago. Our methods aren't necessarily what your taxidermist would want you to do, but it worked for us. Although it didn't get as hot as it does here, it probably got in the low 70s on a regular basis and got cold at night. The meat and hides didn't leave until the hunter left so we had to preserve everything the old-fashioned way. After skinning the hide we would take it back to camp and shave off as much of the fat as possible. Then we would lay it out, fur side down, salt the crap out of it (non-iodized salt), then roll it up. And yes, you are correct in saying that the paws and skull are tricky. If you're not sure what you're doing you can really screw up the hide, especially the eye lids.Originally posted by mnstang View Posti'm mostly worried about the meat and especially the hide spoiling.
As far as the meat, all the sheep, moose and black bear meat (never kept the grizzly meat) was quartered out, put in cheesecloth, and hung on a meat pole so it would dry and form a protective crust. It kept the inner meat fresh until we could get it back to the lodge to process. Although I never got botulism, it's probably not the most ideal method.
If I were you I'd quarter it and get it to the butcher a.s.a.p. If you debone it, it will expose more of the meat to air which will put more of the meat at risk of spoilage.
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Originally posted by Sasquatch View PostI was a guide in the Chugach mountains several years ago. Our methods aren't necessarily what your taxidermist would want you to do, but it worked for us. Although it didn't get as hot as it does here, it probably got in the low 70s on a regular basis and got cold at night. The meat and hides didn't leave until the hunter left so we had to preserve everything the old-fashioned way. After skinning the hide we would take it back to camp and shave off as much of the fat as possible. Then we would lay it out, fur side down, salt the crap out of it (non-iodized salt), then roll it up. And yes, you are correct in saying that the paws and skull are tricky. If you're not sure what you're doing you can really screw up the hide, especially the eye lids.
As far as the meat, all the sheep, moose and black bear meat (never kept the grizzly meat) was quartered out, put in cheesecloth, and hung on a meat pole so it would dry and form a protective crust. It kept the inner meat fresh until we could get it back to the lodge to process. Although I never got botulism, it's probably not the most ideal method.
If I were you I'd quarter it and get it to the butcher a.s.a.p. If you debone it, it will expose more of the meat to air which will put more of the meat at risk of spoilage.
LOOK AT YOU>??
fucking bear hunter.

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LOL U MAD


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