Quick Answer
To process and store fall black bear meat, remove the entrails, skin the animal, and cut the meat into primal cuts. Age the meat in a cool, well-ventilated area for 7-10 days to enhance flavor and tenderness. Then, wrap the meat tightly in plastic wrap or vacuum-seal it for long-term storage.
Field Cleaning and Preparation
When handling bear meat, it’s essential to follow proper cleaning and preparation procedures to prevent bacterial contamination and spoilage. Remove the entrails and organs from the carcass, taking care not to puncture the intestinal tract, which can release bacteria. Skin the animal, and then cut it into primal cuts, such as the loin, tenderloin, and backstraps. This will make it easier to age and store the meat.
Aging the Meat
Aging the meat for 7-10 days allows the natural enzymes to break down the proteins and fats, resulting in a more tender and flavorful product. To age the meat, hang it in a cool, well-ventilated area, such as a shaded tree or a refrigerated unit with a consistent temperature between 32°F and 40°F (0°C and 4°C). Ensure the meat is not exposed to direct sunlight, heat sources, or moisture. After aging, wrap the meat tightly in plastic wrap or vacuum-seal it to prevent drying out.
Storage and Handling
Once the meat is aged, it’s essential to store it properly to maintain its quality and safety. Wrap the meat tightly in plastic wrap or vacuum-seal it to prevent moisture from entering the package. Store the meat in a freezer at 0°F (-18°C) or below, or in a refrigerated unit with a consistent temperature between 32°F and 40°F (0°C and 4°C). Label the packages with the date, contents, and any relevant handling instructions. Always handle the meat safely and hygienically to prevent cross-contamination and foodborne illness.
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