Author Jen Selinsky once wrote, “The promise of spring is enough to get anyone through the bitter winter!” During the dark winter months, a hunter’s thoughts turn to spring, and for many, that means hunting black bears. Harvesting a black bear means more than just a cool rug. When properly cared for in the field (you dress and care for the meat like you would any prized deer, elk, or other big game) and carefully prepared at home, bear meat is delicious and good for you. In general, bear meat tastes similar to venison meat, although it often tastes a bit sweeter than ungulate meat. It is dark red in color and, in terms of texture, resembles pork, albeit with a slightly coarser grain.
And just like deer, elk, or wild boar, one of the tastiest cuts of the black bear is the back strap. One of the best ways to prepare a black bear tenderloin is to smoke it with the new recipe for Smoked Bear Tenderloin with Hi Mountain Rib Rub from Hi Mountain Seasonings. Made from a delicious blend of paprika, dehydrated garlic, salt, dehydrated onion, honey granules (refinery syrup, honey), black pepper, mustard, cayenne pepper, and soybean oil, Hi Mountain Rib Rub adds a tangy flavor to your bear tenderloin that makes it stand out from more traditional preparation methods.
The process is simple. All you need is a trimmed black bear back strap, a can of coffee flavored brew, Hi Mountain Rib Rub, salt, freshly ground coffee, ½ cup maple syrup, and your smoker or pellet grill. Be sure to skim the fat off the back strap, then place it in a non-porous container, add the coffee brew, and marinate in the fridge for a couple of hours. Remove, pat dry with a paper towel, and sprinkle salt to taste on all sides of the roast along with a liberal amount of Hi Mountain Seasonings Rib Rub and coffee grounds on all sides as well. Put it in a non-porous container and place it in the fridge for a couple of hours. Remove from the refrigerator and let it sit at room temperature for about an hour. While you’re at it, preheat your smoker or smoker pellet grill to 250 degrees. Place the bear meat in the pellet smoker/roaster. During the smoking process, glaze the roast with a little maple syrup on both sides of the roast. Smoke it until the internal temperature of the roast reaches 160º F. Slice it thinly and enjoy!
The suggested retail price for 10 oz. the shaker bottle of Hi Mountain Seasonings Rib Rub is $10.99. It can be purchased at grocery stores and outdoor retailers across the country or conveniently online at www.himtnjerky.com. This is just one of dozens of delicious free wild game recipes and an incredible number of different spices, seasonings, sausage and jerky kits, and much more found on the Hi Mountain Seasonings website, www.himtnjerky.com .
About Hi Mountain Seasonings: Located in the heart of Wyoming, Hi Mountain Seasonings was founded in 1991 and is America’s leading manufacturer of homemade jerky and sausage kits. Hi Mountain Seasonings has successfully captured distinctive and traditional Western flavors in its dry cures and seasonings; western style seasonings; bacon cures; snack kits, dressings and dipping sauces; And much much more. The company also offers field prep and preparation and cooking tools. For additional information, write to: Hi Mountain Seasonings, 1000 College View Drive, Riverton, WY 82501; call toll free 1-800-829-2285; or visit the company’s website at www.himtnjerky.com.