Bear Roast

[night bite]

Anyone ever smoked a bear roast and if so how did you do it. Thanks

[DonBo]

Some of the best meat I've ever had was a full hind quarter of bear, smoked.

I'm no expert and you'll probably get some better advice, but I'd just rub some vegitable oil on it, cover with your favorite seasonings and have at it. Every smoker works a little different so that parts gonna be up to you.

[MNHuntress]

Famous Daves has some great Rib seasoning, which I might let set overnight on the roast. I do alot of bear summer sausage and you need to get the temp to at least 145 degrees. Go to Target and get a digital thermometer (Tru Temp) so you can check temp. Apple wood chips if you can find them are great with any wild game.

[delcecchi]

If it was me, I would treat it like a pork butt, low and slow for a long time. Or if it is leaner, treat like other cuts of pork.

Just remember that you really do have to cook bear meat well done due to possibility of trichinosis. 145 seems a little cool to me.

http://www.cdc.gov/NCIDOD/DPD/PARASITES/trichinosis/factsht_trichinosis.htm

How can I prevent trichinellosis?

* Cook meat products until the juices run clear or to an internal temperature of 170 o F.

* Freeze pork less than 6 inches thick for 20 days at 5 o F to kill any worms.

* Cook wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms.

* Cook all meat fed to pigs or other wild animals.

* Do not allow hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinellosis.

* Clean meat grinders thoroughly if you prepare your own ground meats.

* Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms.