These Brats turned out great. So here are some pics start to Finish.
Shoot the bear!!!!
Then I ground the meat. I cut all the fat off the bear, making sure not to get any in the meat.
Grind all your lean bear. Buy ground pork or get a pork shoulder and grind it yourself. Mix 60% black bear, 35% ground pork and 5 % pork fat.
I used the hi country brand brat mix. They have a really good kit for brats IMO. Then stuff it and tet it cure over night
Then smoke @ 165 for about 8hours (3 pans of chips) smoke until meat is 152F. I used my Thermometer with the cord on it. I put the prope inside the meat on the top rack. When doing bear its very important to cook the meat fully just like pork they can carry trichinosis.
Beer is the mind-killer. Beer is the little death that brings total obliteration. I will face my beer. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see it's path. When the beer has gone there will be nothing. Only I will remain.
Kinda depends on the bear. If you get on up in the mountains that eaten beery’s they can have a somewhat sweet taste. That being said if you happen to get one off the beach eaten fish and seaweed that will affect the taste also. You really want to trim all the fat you can off the meat. The fat is where you get the strongest undesirable flavor from