Daveboone

[/img]Here is a pic of my bear from Lindsays this year. He wandered in at exactly last legal light (9:33). He wasnt the biggest (or the smallest) bear taken, but he was mine! A beautiful 300+ sow was shot the same evening as mine by a bow hunter.

bear meat is similar to pork, but with alot more flavor. Most people who try it like it. I will post some pics once i have them straitened out.

Hello Mr. Moderator Nice start here. Can you post how to insert pictures? Thankee kindly.

Yeeehaw! I get the first post here! we just got back from New Brunswick last week from a bear hunt with Lindsays Sporting Camps. This is the 2nd year for me there, although my wifes family has been going there for 30 years. This was my third hunt for spring bear. I have found it a great spring tide me over until the fall. It is mainly relaxing or fishing during the day, heading out to the stands around 3. We like the meat, and surprise alot of folks serving it at summer get togethers- everyone looks for more. Last week everyone saw bears with six taken for 7 hunters. I got my best bear so far, a nice 4 -5 year old boar shot the last night out with my single shot Browning 45-70. Due to the early onset of warm weather, the bears were rutting early. Even if you werent seeing bears, you could hear them grunting, snuffling and dominance smacking the brush. I was pleased with my bear this year, but there are alot more bigger and prettier ones out there, so I guess I am going back next year.

I usually butcher one deer a year,and have been cutting up my deer for about 30 years, pretty much self taught, but a chef friend helped me get started. I can get certain cuts that I prefer over the butchers. It isnt difficult, you just need patience and a good place to work. Most important: ensuring the deer is well treated after shooting it. empty the innards, Keep it clean and wash it out well and let it cool. Keep it out of the sun when you hang it. There is no need to age it. There is a science to that, and the deer needs to be kept within a very specific temp.range to effectively age it hangin. Most "gaminess" folks complaiin about is poorly cared for meat. A butcher shop is kept immacculately clean for a reason. Be sure to keep hair and dirt off it skinning. it. when you peel the legs the glands will get covered by the hide, so there is little concern about them- just dont handle them. Make sure you have plenty of clean room to butcher in. We put roll plastic down over everything. As we cut the quarters off, we drop them directly into plastic garbage bags to keep them clean. vacuum seal bags work great, are durable and the meat lasts longer than in paper wrap, in my opinion. Get a book or two, watch a couple videos on it to see different techniques, and then it will take a few critters to get the hang of it. Keep your knives good and sharp, and touch them up frequently.

Cool. What region are you building it in? (not asking for exact). What sort of amenities will you be putting in it?

The best deer season for me is when I am able to hunt all season and shoot fill my tag the afternoon of the last day. The time I spend outdoors hunting is more important than the shooting of a deer (although we do love our venison). I take pride in working up my own loads, specializing my own equipment, the sighting in for my hunting, and the woodsmanship skills I have developed. I even make my own knives...constantly creating the "perfect one" before giving it away so I can make another. Hunting is not supposed to be easy. It would just be called "shooting" if it were. Many states and places, that is all deer hunting is. Point of pride, I will not pay someone else to do what I can do on my own.