Bear summer sausage w/jalapino and mozzeralla

[salmonclubber]

Hello everyone

Yesterday i made 25 pounds of jalapeno summer sausage with mozzorella cheese i used 17 pounds of bear meat and 8 pounds of pork butt i used pre mixed season from ps seasoning i smoked it with hickory it took 12 hours to get it up to 160 degrees it turned out great here is a pic

[lcruzen]

Looks great and I'll bet tastes even better! Points!

[MossyMO]

salmonclubber
Looks excellent as usual !!!
Never eaten bear, yet.....

[travcoman45]

That sounds an looks great! Nice work.

[Blza]

Looks good!!! Nice job! Never had bear sausage before. I could trade a stick of caribou sausage that I smoked for a stick of bear sausage though... LOL

Blza

[WaysideRanch]

Real nice Clubber.

[Uncle-Honky]

that is some real nice looking sausage clubber! awesome!

[Texas-Hunter]

Did you have alot of fat render?? I never had bear, but have heard it is fatty and a real heavy game taste??

[Gunslinger]

All I have to say is YUM!!!

[salmonclubber]

TH

no not much fat on it about an inch around the lower back but it peeled right off i removed most of the fat they can get real fatty but this was a younger bear maybe later in the year around sept he would be a lot fatter bear meat is real good not gamey at all if taken care of it has a sweet flavor to the meat its great stuff if you take care of it

[Bbqgoddess]

SC looks great, I was under the same assumption as TH, wow maybe one day I will get to try it as well!
Great Post! Im out of points, I will catch you later!

[wutang]

I would love to try some of that. Looks great.

[Kingudaroad]

Nice job on the bear summer sausage!

[1894]

MMMMmmm Bear = GOOD EATS !!!!!

In my limited experience , I've learned a few things regarding bear meat and fat. ( Most fact , some opinions blended in )
The fat is stored on the outside of the meat , rather than marbled in like beef.
Here in NY it is not uncommon for a bear to have as much as 4" - 6 " of fat , protects them from the cold and feeds them while they hibernate .
Because they live off of the fat while they sleep away the winter , it is created differently than , again beef or even pork fat. The one roast I had that I didn't go back through and trim those last few bits of fat off just seemed to cover your tongue with some nasty slimy yuck ( very technical term )
Bears and pigs are closely related , therefore bacon grease for frying a steak , or even rendered down fat from a pork butt blends well with the meat.
Bear fat is useful though, render it down and apply to your leather boots for water proofing , use it in a lamp with a wick , and many folks even use it instead of shortening for pastries ( I've never tried that , maybe if I get another one ).

Proper care mentioned by the OP is also paramount. That thick fur 4 + inches of fat = the meat will not cool down nearly as quick as a thin coated deer. Potential for spoilage if it doesn't get cooled down in a timely manner .

As I mentioned , I'm far from an expert , just research online and eating one nasty one as a kid , and thoroughly enjoying ( except for that one roast ) the one I got a few years ago.

[Fire it up]

Saw the title for this and thought someone had made some sausage recipe by Bearcarver

Looks fantastic though