Bear bacon!!

[Boar]

Ok, i got my bear, a really nice one, and i want to smoke the bacon. I just really need to know where this piece of meat is to cut off, pictures will especially work, or a very detailed description........with pictures..hehe

[reinhard1]

Boar, that's where it will be on the bear as well.  Hope it helps  good luck.

[delcecchi]

Us Italians cure the jowls of a pig to make a panchetta like substance.  Typically Italian cured meat is not smoked.  Prosciutto, panchetta, guanciale.

Edited September 26, 2015 by delcecchi
Stupid tablet

[Boar]

Yhan Reinhard. quick question, is that soft belly flap that occures after one opens up the animal part of also? you know, when ya gut an animal, then you have that flappy part of the belly? the picture looks like the bacon would be more up the side  of the animal and covering a portion of the ribs.

[reinhard1]

When you look at the picture [just a guideline] you should start just under the loin and down halfway down the rib [off to the side of the rib cage as you see in the picture and back to the hind qtr.  Once you start loosing any meat further down you stop.  That belly bottom you toss that you speak of.  When you look at the picture you could draw a line under the word belly and just below the line a bit is where you should stop for bacon.  hope that helped.  good luck.

[delcecchi]

I would figure if it looks like bacon it could become bacon.  Once it becomes solid meat or solid fat time to do something else with it. 

[Boar]

yup thanks guys i feel i goter licked