Black bears make the hunt worthwhile

With bear populations thriving in Southcentral, chances are good that hunters heading afield this autumn in search of moose and caribou will cross paths with a black bear or two. With the right timing and a little extra effort, these encounters can result in more meat in the freezer and an even more worthwhile hunt.

During the past few years, many Valley residents have noticed an increase in bear activity on their favorite hiking trails or berry picking spots. Sightings in both the Talkeetna and Chugach mountain ranges appear to be on the rise. While no one is sure just how many black bears are out there, it seems evident the population is faring well.

"We haven't done any formal surveys, but certainly based on hunter reports and anecdotal evidence from flying over … the population seems to be pretty good," said Thomas McDonough, assistant area wildlife biologist with the Alaska Department of Fish and Game's office in Palmer.

Many devoted black bear hunters wait for spring, when hides are still in their winter glory, bears are feeding on vegetation and baiting is allowed. But many others will say that a fall bear is an under-appreciated target, and several factors can make it more worthwhile -- waiting until later in the fall, shooting the bear toward the end of a hunting trip, caring for the hide properly and getting the meat in the freezer as soon as possible.

Most hunters agree that black bears feeding on decaying salmon in early fall are less than desirable, both in terms of meat and hide quality. But typically brown bears claim these salmon streams for themselves. When out on the tundra, hunters are likely to run across black bears feeding on berries. And a late-fall black bear that has been fattening itself on blueberries and getting a thicker coat for winter should not be passed over lightly.

"That's the way I usually hunt them in that high country, in the berry fields," said Wayne Disarro, a local taxidermist. He said the wide, open country allows him to glass the area with binoculars and makes the bears easier to track down than in dense thickets.

This tundra-type hunting also offers another advantage -- that of being able to watch the bear closely as you approach it rather than pursuing it blindly through alders and devil's clubs.

In his book, "Hunting in Alaska," Christopher Batin says he prefers to glass from the highest point when hunting in gently sloping, open terrain with little cover.

"There I have an eagle's view of any bear entering the area. While I'm glassing, I plan my strategy for the stalk to areas I think the bear will appear," he writes.

When hunting brush-filled gullies, Batin says he avoids trying to stalk the animal on foot. Instead he again sticks to high ground near treeline and waits for the bear to move out of the ravine and appear on a ridge.

Another good opportunity for moose and caribou hunters to take a black bear is when the first kill has already been made. Gut piles are a prime attractor of bears and within a day or so of shooting a moose or caribou, hunters are likely to find a bear on the kill site. The timing also works well in terms of getting the meat out of the field quickly at the end of the trip, rather than shooting the bear first while hoping to get another animal later in the hunt.

If the bear is shot later in the season, as it prepares for hibernation in November, its hide may be well worth keeping. But hunters often make the mistake of keeping it in the field too long, according to Disarro. At his WD Taxidermy, he said he has seen more than a few black bear hides that weren't properly cared for.

"Even if they put salt on them and they're not fleshed, the hide goes bad because it dries and you can't flesh it," Disarro explained. If the hide is allowed to deteriorate in warm weather, the fur will also begin to slip, leaving it thin and patchy.

Another mistake hunters make, he said, is not learning how to turn the ears and split the lips. Skinning an animal for its hide involves more detailed work. For those who want to learn more, the Alaska Department of Fish and Game Web site offers tips on skinning a bear at www.state.ak.us/adfg in its "Hunting Information" section.

The meat of a black bear also requires some extra attention in the field. Because of its higher fat content, bear meat tends to spoil more quickly than others. Unlike moose and caribou, bear meat should not be hung for long to age.

The Alaska Department of Fish and Game recommends getting the meat into the freezer or cans within a week of the kill. The freezer life of bear meat is estimated to be about six months at -10 degrees and nine months at -20.

Another concern -- trichinosis. This parasite disease, also sometimes found in pork, is common in bears and requires that the meat be thoroughly cooked. The recommended cooking time for fresh bear meat is 375 degrees for 20 to 25 minutes per pound. A good rule of thumb is to cook the meat until there is no trace of pink or fluid.

Freezing does not kill the parasite, and it is not clear if microwave cooking does either.

Despite some extra work in preparing it for the dinner table, having the variety of flavorful bear meat in addition to moose or caribou during the winter is worth it. Many hunters find they enjoy the meat barbecued or roasted.

"I grill it on the barbecue and treat it like pork," Disarro said. "Give it a try."

Barbecued bear

Baste a roast-sized piece of bear meat in your favorite barbecue sauce while oven-roasting it at 325 degrees, or grill it in thin slices over an outdoor grill with barbecue sauce. Another variation -- insert garlic cloves into the roast or sprinkle minced fresh garlic over the pieces on an outdoor grill.

Know the regulations

In much of Southcentral Alaska, black bear season opens the beginning of September and remains open through the spring. In other areas, such as Game Management Unit 14B, there is no closed season. The bag limit in Unit 14 is one bear per hunter. In Unit 13, where there is no closed season, the bag limit is three bears.

Hunters are not allowed to kill a black bear cub or sow accompanied by a cub. A black bear cub is defined as one in its first year of life.

In all local units, black bear hunters must bring the skull and hide into a Department of Fish and Game office within 30 days to be sealed. Black bears harvested within Units 11-17, as well as some other areas of the state, must retain evidence of sex on the hide until it is sealed.

During the fall hunting season, only the hide and skull of black bears must be salvaged. In the spring, all edible meat must be salvaged as well.

Check the regulations for your specific area before going hunting.

Bear-n-beans

Prepare bear meat ahead of time as follows: Take 1-1 1/2 lbs. of clean meat with some bone left in. Best parts are from the hindquarter or front shoulders. Cut 1-2 inches thick. Use 1/2 oz. of Morton's smoke-flavored sugar cure for each lb. of bear meat. Rub cure in well and place meat in refrigerator for 1-2 weeks, depending on thickness. Remove meat from refrigerator and soak in lukewarm water for about an hour to remove excess surface salt. Pat dry and return to the refrigerator for another 2 days. At this point you can either put the meat in the beans (see below) or smoke in your smokehouse to desired taste and then put in the beans.

Prepare beans as follows:

1 lb. small white beans (dry)

2 teaspoons dry mustard

1 tablespoon salt

3 medium onions, diced

1/4 cup. brown sugar

1/4 cup molasses

2 tablespoons pickle juice or vinegar with a little cinnamon and cloves

1-1 1/2 pounds bear meat prepared as above

Soak beans overnight. Drain and rinse. Cover beans with water, and mix in all ingredients. Bake 6-8 hours at 250 degrees with the lid on.

Courtesy Alaska Department of Fish and Game.