As winter comes to an end, hunters’ thoughts turn to the promise of spring and the opportunities for black bear hunting. And while many may see bear meat as merely a trophy or rug, it is actually a delicious and nutritious source of protein, with a flavor profile similar to venison and texture comparable to pork. One of the best ways to prepare a black bear backstrap is by smoking it, and now Hi Mountain Seasonings has released a new recipe for Smoked Bear Loin Roast using their popular Rib Rub seasoning.
To make this recipe, hunters will need one trimmed black bear backstrap, a can of coffee-flavored beer, Hi Mountain Rib Rub, salt, fresh ground coffee, and maple syrup, as well as access to a smoker or pellet grill. The backstrap should be marinated in the coffee beer for a few hours, then coated with the rib rub, salt, and coffee grinds, and refrigerated again before being smoked and glazed with maple syrup. Once the internal temperature of the roast reaches 160º F, it’s ready to be sliced thin and enjoyed.
Hi Mountain Seasonings is located in Wyoming and has been America’s premier manufacturer of kits for homemade jerky and sausage since 1991. In addition to their Rib Rub seasoning, they offer a wide range of spices, rubs, seasonings, sausage and jerky kits, and other products for hunters and home cooks alike. Their products can be found at grocery stores and outdoor retailers nationwide or purchased online through their website.