How Big is Your Bear Ham? - LEM Products

Watch Jeremy take you through smoking a MASSIVE bear ham!
Jeremy Critchfield, HuntChef has been a chef for 30+ years, is a founding partner of Stone House Butcher & Provisions butcher shop, but most importantly is a family man raising three rascals. From backyard to black tie he has managed almost everything under the sun, even 40 million-dollar operations. Jeremy is a humble pro and hopes to serve people with fresh great tasting recipes, honest reviews, and educate why you should eat what you kill.
See the products chef used here:
lemproducts.com/category/hunt...
Use code: HUNTCHEF15 for 15% off your next purchase, no minimum amount, and no expiration date!
LEM Products is an e-commerce company based in West Chester, Ohio. We deliver high-quality meat processing and jerky making equipment and supplies to the do-it-yourselfer, hunter, and home processor at a competitive price. Our wide array of products allows the home processor to make delicious sausage, jerky and other meat products, all the while controlling the healthy content of the foods they provide for their family and friends.
Tell us what you think in the comments below!
Producer: Elia Knott, LEM Products
Cinematographers & Editors: Rory Bocan and Desirae Williams

[@lloydfortner1510]

Why aren’t the amounts of each included?

[@ケウヘウル]

This Circus Artist Food

[@jonathans7552]

Lil bro ham came threw with the bear ham.

[@larz1]

Look like trichnosis to me

[@globesinforoso4828]

Yummy

[@anthonybarber3872]

Looks delicious!😁

[@1hitmovieshorts]

Wow..I had no idea you can eat bear meat, but seeing you cook that ham...I would definitely try it.

[@globesinforoso4828]

Lets eat

[@robertcumming2035]

Look's fantastic! Can you share the brine recipe?

[@briankinlein9817]

My best guess would be 1.5-2 gallons of water, 1.5 cups kosher salt, 2 cups brown sugar, 1 cup honey, 1 Tbsp pepper flake, 20 black peppercorns, 6-8 bay leaves, 8 cloves garlic, 2 tsp yellow mustard seed, 8 juniper berries, and 1 Tbsp Prague powder #1.
That’s my typical brine solution I use , and I’m going to use for a black bear ham I have in the deep freezer right now.
Good luck!!!

[@justinmizell8705]

@@briankinlein9817 did you use that recipe on a bear?

[@briankinlein9817]

@@justinmizell8705 not yet, no. I’m planning on using in the fall/winter. Maybe between Thanksgiving & Christmas. I’ll keep you posted!

[@alfredroberts9908]

delicious

[@wrendigitalmedia9914]

LET'S EAT!

[@spencerconrad6889]

What smoker do u have? Any link for it? Ik all the bear ive eaten if u leave that fat on it ull ruin the taste of the meat does the brine change the fat flavor?

[@LEMProducts1]

We no longer sell smokers. We apologize!

[@justinmizell8705]

What is the brine recipe?

[@LEMProducts1]

Jeremy made that video with us in 2019, so I'm not sure if he'll remember the brine recipe that we used but I will ask and let you know!

[@ridgeline_athlete]

Would love to see the quantity of each ingredient he used in the brine. Thank you!

[@ricosmith4511]

Look so delicious it's ridiculous

[@dantepantalon862]

that meat uncooked man sorry ;))

[@alexsavchuk8190]

Brine makes it look red like its uncooked. I've done mine for 12 hrs brought temp to 170 and it was still red like that.

[@dantepantalon862]

I don't know yours, man, but I know uncooked meat everywhere :)

[@robertcumming2035]

@@dantepantalon862 It's cooked! You have to cook bear meat to 160 degree's for safe consumption.

[@dantepantalon862]

@@robertcumming2035 Okay, I understand bro, but that doesn't change the raw meat😬😆

[@iammee1111]

​@@dantepantalon862It's ok we can tell you are quite slow