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  1. #161
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    Wisconsin bear roast, deep fried Wisconsin cheese curds, and a Wisconsin beer. Pan fried the roast to brown the outside in a cast iron skillet, straight into the oven till the inside hit 150?, then rested under foil for 5 minutes. When 8 an and 10 year old kid argue about who gets the last piece, you know it's good! This bear has ate better than any wild game I've ever ate!

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  3. #162
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    I've never cooked bear but I thought the temp needed to be 160? Hoping to have one this spring!

  4. #163
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    Quote Originally Posted by zpooch View Post
    I've never cooked bear but I thought the temp needed to be 160? Hoping to have one this spring!
    It rested for 5 minutes under foil in cast iron skillet that came out of the over set to 350? I'm sure it got there, wasn't any pink in the center either.

  5. #164
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    Quote Originally Posted by zpooch View Post
    Your smoker looks spotless compared to mine. Are you supposed to clean those things? I think mine is just "seasoned" haha
    I store my smoker in my basement so I try to wipe it out a little bit before it goes down there or I'm afraid it'll get pretty rank by the next time I use it. Although, maybe I could get a bigger smoker if that happens...

  6. #165
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    Smoked bison ribs. Used Carnivore Black rub.



    Juicy!


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