86 pints alltogether! Quarts of bear meat chili, pints of chunks and ground meat. Over a gallon of rendered fat(not really canned per se, but it's in the pic), broth from cracked ribs and leg bones. The bear was hit by a car, had his head crushed and died immediately. Pretty young, maybe 150 pounds. Had a stomach full of acorns(for those who haven't experienced the difference in bear meat flavor depending on what the bear has been eating…. Bears that eat a lot of fish or smelly trash are a bit rough to eat!) and a thick layer of fat, and winter fur! Aside from the canned goods, I'm making about five pounds of bear "bacon" from the fatty rib and belly strips. Definitely the biggest jackpot of the year👀
The chili is all the basic nchfp chili con carne recipe with jalapenos and home canned tomatoes from earlier in the year. I've been adding a little cocoa powder and cinnamon when I reheat it and it's amazing!
by hankbbeckett
10 Comments
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I have so many questions. Is that blood on the lids? Where did you source a bear? How often do you do this with bear meat? Are you Ron Swanson?
Gnarly
Beautiful lids and what a cool setup! And the scenic backdrop is gorgeous! I’m quite jealous!!
Those lids are fabulous. Gratz on the haul. I’ve never had bear meat but you make it look good!
The RFK Jr special
Bear is the best wild meat!! God Bless
Is that just meat with nothing on it?
Did you save the grease? That stuff sells for a crazy amount where I live (Montana). Most people get it from the reservations
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