Brown bear. Travel Tips

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Brown bear. Travel Tips

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We bring bear cooking tips.

After shooting, making sure that the animal is dead, they release blood by plunging the knife into the lower part of the neck at the entrance to the chest.

Skinning

The skin is skinned with a carpet, that is, an incision is made from the anus to the chin and along the inside of the paws to the claws and along the tail. The bear's head is a valuable part of the trophy, together with the skin or separately. The skin around the eyes is trimmed closer to the bones so as not to damage the eyelids. The lips are cleansed from the inside of soft tissues. The nasal cartilage should remain with the scalp. The bones of the legs are freed from the skin to the claws. The skin is especially carefully removed from the ears, leaving their bases with the skull. After cleaning the skin from scraps of tissue, fat, films, it is spread on the ground (snow): the skin serves to accommodate the carcass and the extracted internal organs and for cutting.

Carcass cutting

They circle the anus with a knife, and in females the genital opening so as to separate these organs from the walls of the pelvic cavity. Then an incision is made from the anus, passing two fingers of the other hand forward so as not to cut the bladder. The incision is carried out along the pubic fusion of the bones ("pubis") and the abdominal wall is cut to the chest cartilage. At the same time, the male genital organs are separated.

Having chopped the pubic fusion with an ax or sawing it with a hacksaw, they spread the legs apart and, cutting the connection of the rectum (anal) intestine with the spine, the intestine and bladder are pulled into the abdominal cavity, and then, together with the stomach, the intestines are placed on the mezdra surface of the skin. Having bandaged the esophagus at the entrance to the stomach, the latter is cut off and set aside. If the bear is fat, then they immediately collect separately the internal fat-omentum, the perirenal fat, and, if the hunter has the skill, then the fat from the mesentery of the intestines. Internal fat is valued more than bear meat.

Then they cut off the thoraco-abdominal barrier at the ribs, leaving its "legs" at the spine and extract the liver as one whole, that is, the trachea, lungs, heart and liver. Of particular value is the gallbladder with bile. The gallbladder should be carefully separated from the liver completely with the bile duct: the latter should be tightly tied with a strong thread and the bladder should be kept suspended for subsequent delivery as a remedy (endocrine raw material).

Liver (internal organs) and all meat should be subjected to a veterinary and sanitary inspection on site or on the basis of microscopic examination of the legs of the diaphragm for trichinosis.

When cutting the carcass, the subcutaneous fat is first separated in layers, placing it in a clean wooden box, the bottom of which is lined with white paper and sprinkled with pure table salt. Subcutaneous fat is cut into identical pieces, which are rubbed with salt on all sides and tightly placed in a box, sprinkling salt on each row. During the first two days, the fat is kept indoors at room temperature (18-20 ° C), and then in a cool, dry, shaded room, where salting ends in 9-10 days. In winter, fat is kept in the cold.

Then the bear's carcass is cut into two hind legs, a lumbar part, two shoulder blades, a chest ("bell") and a neck part. From the lower parts of the hams, the actual paws (brushes) are separated, which can be used to make jelly.

If, in addition to hams and shoulder blades, it is necessary to salt and smoke the lumbar part, neck and chest, they are cut into equal parts. Salting and smoking are done in the same way as moose meat.

Salted smoked-boiled hams

The meat of brown bears shot before hibernation, especially from she-bears, is well-fed and has high taste qualities. This is facilitated by the abundance of predominantly plant food. On the contrary, the meat of brown bears shot at the end of hibernation or after emerging from it, or from male rods that did not go to hibernation, is not well-fed and therefore has poor palatability.

Bear meat during sport hunting is preserved either in ice cream or in salted form. The most delicious are salted smoked-boiled hams prepared with mixed salting of the following recipe. A curing mixture is prepared based on 100 kg of meat 3 kg of salt of medium grinding, 2 kg of granulated sugar, 200 g of food saltpeter and 100 g of crushed black pepper. The mixture is well mixed, rubbed with it on all sides of the hams, tightly placed in a clean steamed tub. The meat is kept at room temperature for up to 5 days, after which it is transferred to another clean tub, covered with gauze and transferred to a cool place. If the resulting brine does not cover the meat in a few days, then it must be poured with brine of the same composition (that is, a salt mixture diluted with water). Salting meat is completed within 30 days, and it can be stored in brine until cooking.

Smoked-boiled hams

For the manufacture of smoked-boiled ham, the meat is removed from the brine, allowed to drain for 1 hour, or dried by rubbing with dry bran. Then they equip a special hut with a small hole at the top and a smoking fire at the bottom. Place a dish of water next to the fire and sprinkle the fire with water to obtain a temperature not higher than 40 ° C. Any firewood is allowed, except for conifers and birch in the bark. Smoking a ham weighing about 6-7 kg lasts about 48 hours. If the ham is only salty, then it is soaked in water for about 1,5 hours before cooking and then boiled until tender: a ham weighing about 5 kg - for 3,5-4 hours, and a large ham (10 kg) - up to 8 hours.

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