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.