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Author Topic: Black Bear Chili  (Read 805 times)

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Offline WDH

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Re: Black Bear Chili
« Reply #20 on: August 29, 2020, 09:14:13 PM »
I clean off all the silver skin and connective tissue as I trim the meat for either grinding or cubing. 

I take a freshly harvested deer that has been skinned and quartered, and along with the other parts like the backstraps and tenderloins, put it all in a good cooler and completely fill with ice.  Leave cooler drain open.  Leave it outside under a shed or some place where it can drain.  This lets all the blood flow out. Check every day or so and add more ice as needed.  Leave in the cooler for 7 to 9 day, then de-bone, grind, cube, etc, and freeze.  Easy to do and my deer never taste gamey. 
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Offline WV Sawmiller

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Re: Black Bear Chili
« Reply #21 on: August 29, 2020, 10:21:23 PM »

   As I mentioned above I just leave the bone in the neck and shoulders and cook them as a roast. I may cut the hocks off the front shoulder and package the pair as a small roast for me and my wife. If I need more trimmings for sausage I may debone a shoulder. 

   Take a shoulder or neck (Bone in), brown it on both sides in a big cast iron Dutch oven or oval roaster (I have both) add about a pint sized can of cream of mushroom soup, add a big onion, fill all remaining space with peeled carrots, potatoes (White and/or sweet), season with salt and pepper, fill the rest of the space with water and put the lid on and cook at about 300 degrees F and by time the taters and carrots are done the meat will be falling off the bone. Makes a good entree as is, pull  leftovers off the bone for terrific sandwiches, add BBQ sauce for good BBQ, or take 1-2 cups of left over meat, dice or shred it, peel and dice 5-6 taters and a big onion, fry them brown, add the meat and worchestire  and hot sauce for great hash.
Howard Green
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Dad always said "You can shear a sheep a bunch of times but you can only skin him once"

Offline Walnut Beast

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Re: Black Bear Chili
« Reply #22 on: August 29, 2020, 11:10:15 PM »
A quick clean kill on your deer is where it all starts. Then gutting it as soon as you can to cool. If not done properly you will taint the meat. If its gut shot or stomach is cut into. You better get it cleaned out right away. Only spray with water or wash if you have to. It helps enter bacteria into the meat. Hang your deer to age it if the temperature doesnt get to warm, debone the whole deer while hanging. In one container scraps for grind and another steaks and roasts. Cut your steaks up, grind your burger and vacuum seal. 

Offline mike_belben

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Re: Black Bear Chili
« Reply #23 on: August 30, 2020, 09:00:40 AM »

Revelation 3:20

Online thecfarm

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Re: Black Bear Chili
« Reply #24 on: August 30, 2020, 09:28:14 AM »
Come on!! Can't one of you guys invite me over for dinner!!!  :D :D
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Offline Jeff

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Re: Black Bear Chili
« Reply #25 on: August 30, 2020, 09:31:28 AM »
Ray, you are cordially invited for Supper any day of your choosing.
Just call me the midget doctor.
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