I have had nothing but good experiences with the bear meats. I understand others have not. But Marinaded and grilled steaks, smoked ribs, stews, chilis have all been excellent. Even straight ground burgers have been a HUGE success at cookouts, or lunches for my work guys. I did not do well with a home cured proscuitto- but that was not the bear's fault. But the above, photographed, cured and smoked ham was UNREAL. Should I get a bear this year I will do "ALL" of it like that.
The truth is I have never taken a bear, my father has about 1/2 a dozen Virginia bears in the last decade and thus I have had a steady supply of meat.
RE: the lard. #1 thing on my radar, should my kids or I get a bear is to render the lard. Menonite and Amish families I have known have unamiously stated it is the source of the best pie crust that can be made.
The ham vaccum sealed and froze without noticeable change. FWIW -it was much closer to corned beef than ham.
Given the typical temps during the season in VA, I do not specifically age bear ( nor does Dad) or deer. I get the hide off ASAP- (same day) and then work with-in the conditions to get it in the fridge. "Fridge aging" mostly to fit my schedule more than to achieve an age time. Agree 100% on removing all fat from the deer as well as all tendon and silver skin.
I would be removing exterior and large fat from the bear for rendering, but I would not disect anything to remove marbling or even small-moderate fat pockets. Perhaps it matters that these are always acorn and hickory fed moutain bears? (I am sure they get into other things... )
