Bear Hunting Magazine|September - October 2020
Two methods of makin’ bacon.
Tim Fowler

Bacon is beautiful. Bacon is glorious––without bacon, where would we be? Bacon is simply salt, sweet and smoke. Bear bacon is simple to make and a special treat for you and your guests.

You certainly know bacon and eggs, bacon bits, bacon burgers and bacon pizza. You may know bacon pie, (quiche Lorraine) bacon lollypops, chocolate-dipped bacon, maple syrup-soaked bacon, and spaghetti (bacon) carbonara––but have you had bear bacon? How about bear bacon you made yourself?


Sheltering at home this spring and into early summer has me menu planning out four weeks. Making the best of what we have on hand has me digging in our freezer for vacuum-packaged nuggets that keep getting pushed out, either because it was being saved for a special occasion (mule deer and elk tenderloin) or because it was a pile of work and required dedicated time to deal with (cut up black bear femurs for demi-glace, a season’s worth of duck-goose-pheasant-grouse hearts and gizzards for slow-cooked curry or dirty rice). There are various parts and pieces that are a pleasurable and sometimes entertaining challenge to make something innovative and delicious. Now we have the time to explore those things we have been meaning to try, and time to become more self-reliant.

Recently, I found a couple of packets of bear bacon that had slipped through to the bottom of the freezer. Making (and eating) eggs Benedict with homemade sourdough English muffins topped with bear bacon, a jiggly poached egg and a bit of hollandaise has me thinking it’s time to put a spring bear in the freezer. Maybe we will get another in the fall too. Residents of Alberta can take two bears: one regular general tag, and a supplemental tag for high-population areas where increased harvest is desired


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September - October 2020