TJE
Bronze Member
Always carry my "protector"...and hopefully never have to use it "still".
Nah, Griz!!
I've found... 'Blacks' are the ones to be careful with (less fear of humans!)
.......partially true......bears systems cant handle meat for the first month or so out of hibernation,and is the reason they are so commonly seen grazing on grass.Wolves are quickly taking the role of #1,if not far surpassed by nowIIRC, Black Bears are the #1 predator when it comes to killing Elk calves each year.
Apparently the bears come out of hibernation, head for some fields to load up on grass,
etc. to get the stomach juices working again, and then they start looking for some
meat to fill a very empty hole.
If you're in the timber country and working a single spot, stringing a bunch of cans
together (lot's of 'em!) and running those strings to surround your area about 50'
off. If the bears take off when they hit the cans, great, but if not at least you won't
be surprised at 0300!
Alberta & Saskatchewan sure do have alot of bears, and maulings along with a few fatality's every year!I took a six and a half cinnamon bear up in Saskatchewan sixteen years ago. I was a spring hunt and he had no rubs on him yet. Sure would like to get another one.
Alberta & Saskatchewan sure do have alot of bears, and maulings along with a few fatality's every year!
I found 'spring' bear meat the best old digger, mild and way less fat!
No, you may be right of the taste old digger. I've noticed eating wild meat all my life that the animals diet because of where and what part of the country they live (farmland, heavy bush..and many more "little" things) from before and after harvesting your meat will change its flavour. Not just bear meat, but deer, moose, elk...all wild meat.I know I am probably wrong here, but I did taste some of that bear meat and it was just not right. I have heard that bear meat from a late fall hunt tends to be a slightly greasy tasting.