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Bear Sausage?

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    Bear Sausage?

    So my dad and his buddy each shot a bear this last weekend. Neither of them have the meat so I have the back straps and a couple hind quarters in the freezer. I was afraid they were doing to throw it away since is legal in this state because of the parasites they carry.

    Has anyone made sausage out of the meat? What spices would you think? I understand it's really gamey so what can I do to offset it a little? Thanks!

    #2
    You'll need fat just like with deer. For 10 pounds of sausage I use about 70 grams of salt, 18 grams of red pepper and 454 grams cold water. I smoke my sausage between 200 and 225 degrees and smoke until 160 internal.

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