My Maine Black Bear Hunt And A Young 11 yr Old Hunter’s Success

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It was September 8th 2024, the day before my hunt on opening day of black bear hunting season with Foggy Mountain Guide Service.

Just a few days from my birthday. I think I turn 39 again.

I live in southern NH and drove my Tacoma 4×4 truck 5 hours north above Moosehead Lake Maine. The drive was long but scenic.

On arrival, I met Brandon Bishop, owner of Foggy Mountain Guide Service and my veteran guide Ken. Ken has guided and recovered over 100 bears. I was listening when Ken spoke.

Brandon is a registered Master Maine Guide with hands-on skill. He will skin and quarter your bear should you be successful. 

My Leupold VX-6 scoped Browning X-Bolt 7mm Rem Mag rifle with Nosler Partition bullets was nestled in a hard case for the trip, but shot it before the hunt. It was dead on! Shot distances would be around to 20 to 30 yards.

I wanted to hunt from a tree stand with active baits. Ken set me up in a ladder stand. Nice! 

No trail cameras to capture bait pictures but Ken says this one is hit every day.

Breakfast on hunt morning was scrambled eggs, sausage/bacon home fries, toast, coffee and juice. Brandon had 26 hunters in camp to feed and get them ready. All had shower access to eliminate scent. 

Hunters are shown bait stands so they could drive their own vehicle for the hunt. My ladder tree stand was older but solid as a rock. My bait barrel was the old style steel 50 gal drum. Great for judging bear size. 

Surprisingly, we had a young 11 year old girl hunter named Angela Longenette and her attending father from Ohio on the hunt as well.

She had a rifle chambered in 350 Legend. I heard she could shoot it well too. 

It was 1 to 2 PM when we all headed to our stands.

Everyone of us hopeful for seeing bears and perhaps killing one. Most were rifle hunters but a few hunted with bow or crossbow. 

My treestand was 10 miles from camp, while other stands were up to 40 miles away.

All settled in, it was 3PM when a red squirrel began to chatter off to my right.  It was windy at that time and had a crosswind blowing toward me and to my right. Hmmm, I thought, “maybe a bear sneaking in?” Fifteen minutes later a small ghost-like bear suddenly appeared from the right at the bait barrel. The bear stepped toward my stand and looked up at me. Accordingly, he slowly reversed direction, swung its head to smell the goodies in the barrel and continued to walk slowly away along a well used bear trail.

At 4PM the wind abruptly stopped… as if someone turned off a switch.

Silence, “you could hear a pin drop.”  I could hear my breathing.

I realized that every minute toward darkness that passed brings me closer to likely seeing another bear. Hopefully much bigger!

At 5:30PM you could see that darkness began its slow process to push out the light. A croaker began to chirp behind me.

Suddenly, a bear appeared on that trail the smaller bear left on. He was a much bigger bear. As he walked toward me and the barrel, I had no shot, when, abruptly, the bear stopped at 35 yards, smelled the ground, briefly turning broadside.

My rifle was on him.

 A few seconds later my crosshairs settled on his shoulder and my rifle barked it’s 3000fps 160 grain Partition. The bear ran to the left, off the trail into thicker woods. I sat in silence, listening for the bear and its portening death moan. Nope, nothing but silence. 

I played the shot sequence in my mind and was very confident in the shot and its placement. I could hardly feel the recoil.  The report of my rifle was amazingly muffled as the thick woods eagerly gobbled up the sound.

I climbed down without checking for blood, and decided to drive to rendezvous with Ken, my guide. There, I met four other Foggy Mtn hunters.

Each had shot a bear too. Wow!

Ken arrived with Brandon with the five hunters in waiting…and decided to go the closest stand. Mine! Only the guides had guns (big bore pistols) when following a wounded bear. I trailed behind with my flashlight.

Blood was seen immediately. “Blood here! More here too, they whispered.”  They stopped just ahead of me just 25 yards from where I shot. “You find him?” I shouted. “Yup!!” They eagerly replied.

My bear was very dead with a bullet hole in the shoulder and an exit wound out of the rib cage on the opposite side. We took pictures right there too! Nice bear! Hand shakes ensued! 

Now back at camp, we hung my bear and waited for other bears to arrive at the game pole. 

 

Young Angela and Dad were smiling. She shot one too!! 

Her bear turned its head , just as she shot. The bullet hit the bears head and the bear dropped dead right there. No trailing needed!

The bear is bigger than she is!

Angela with her Dad

Congratulations Angela!!

Eight bears were taken by Foggy Mountain hunters on day one. Day two produced one bear, a really nice big bear. Brandon skinned and quartered all the bears with his little Havalon knife. “It cuts like a scalpel.”

Bear meat, fat and hides were placed in a freezer. On the morning of day 3 I left for home with meat quartered, hide for a half bear wall mount and lots of fat to render. 

So, how’d I rate this hunt, food, and service overall? I give it an A Plus. Brandon runs a tight ship.

Thank You Brandon!!

 

See https://www.foggymountain.com/ 

 

 

Prep for Maine Bear Hunt

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In just 8 days I will be headed north on my Maine bear hunt with Foggy Mountain Guide Service. I am preparing my gear for the hunt. 

My Bear Hunt Check list

  • Hunt directions & Maps, Eye Glasses
  • License’s, Med’s
  • Payment and Tip money
  • Browning 7mm RM Rifle, Leupold VX6,Nosler Partition bullets and hard and soft gun case
  • 10mm 15 shot Glock 20 sidearm
  • Phone and charger
  • Garmin In-Reach gps/SOS
  • Buck Knife
  • Fishing Tackle ( trout fishing near lodge)
  • Worms
  • Backpack
  • Tripods/bipods
  • Cameras charged up and pen and paper
  • Binoculars
  • Soap and scent remover
  • Safety harness
  • Rain gear
  • Hats
  • Head lamps with new batteries.
  • Paracord
  • First aid kit
  • Pee Jug
  • Camo Pants and shirts, face camo
  • Underwear and socks
  • Bug repellent
  • Spray pants for ticks
  • Boots and sneakers
  • Tart Granny Smith apples for mouth/throat moisture on stand. Silences cough.
  • Food snack bars
  • Water bottles
  • 2 coolers for game meat

I am ready to go!

In the meantime enjoy Labor Day.

In my family we do lobsters, clams, corn on cob and cold beer. 

Have Fun!!

Wish You “Good Hunting!”

How confident are you Hunting Black Bear Over Bait?

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You can have all the confidence in the world to see bears if…

  • You have wind in your favor.
  • You have maximized scent removal from you and clothing.
  • Never walk into the baited area. 
  • Use a tree stand to keep scent above the site. 
  • Minimize movement. Use eyes before you turn your head. 
  • Eat foods that do not produce gas. 
  • Use a pee jug. 
  • Stay alert. Listen.
  • Shoot straight.

Hunters- North American Black Bear Populations Are Thriving

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There are official sources that estimate one million black bears (Ursus americanus) are living in North America. Not only are they thriving, they are growing and extending their ranges into towns that had few or none.

Range of the American Black Bear (Ursus americanus) #map #northamerica ...

Some hunters will simply not hunt them because they consider bear meat second to venison. The truth is, when venison is hard to get, bear meat begins to rise. And surprisingly, when dressed quickly and cooked properly, bear is first rate in a stew or roast, or as burger or sausage. 

In Maine, biologists estimate the population of 35,000 or more. In New Hampshire there are estimates of 5600 bears, Massachusetts estimates 5000 bears, Vermont estimates 8500 bears. And Growing! Thats, over 50,000 bears just in those 4 states.  A bears lifespan can be upwards of 15 to 20 years.  Old male bears will tip the scale over 400 pounds and upwards of over 600 pounds. Canada has perhaps very old black bears that exceed 400 pounds regularly.

Canada is still very wild. 

Bears are much like deer, they are crepuscular, meaning active in early morning and at dusk. Bears in wild away from humans often have diets of berries, grass, and insects but will eat meat and fish whenever available from carrion, fawns, moose, beaver and other wild young.

In the New England fall, bears are fat and if harvested at the end of Berry season, they have gorged on blueberries, raspberries and the like.

Bear meat at that time is quality to eat provided the meat reaches internal cooking temperatures of 160F or greater. Stewing bear meat at a slow boil both tenderizes the meat and kills bacteria and any parasites such as Trichinella (historically found in pork). 

And the fat is abundant to render for use in making pastry, soap, candles, waterproofing and lubrication.

In the spring, fat is gone but spring bears are lean and eat lots of grass.  Experts say bear fur is at its best in the spring. Canada hunts in spring. 

I am hoping my fall Maine black bear hunt this September brings me at least an opportunity if not a nice fat bear. I will be filming, photographing and writing too.

Hunting can be done with bow, pistol, rifle, muzzleloader and crossbow. Check regulations first. 

Good Hunting!

Traditional Newfoundlanders Harvest Seal For Meat – Making Dutch Oven Flipper Stew

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Seal flipper meat is a product of the Newfoundland and Labrador Province’s winter seal harvest. The meat is sold in St John’s in spring.  My hunting friend gave me some to try. I made a delicious stew below.

If the locals eat it, I’ll eat it.

The key to most wild game meat is to cook it till tender. On the stovetop, I removed any fat (as recommended) and cut off some chunks and browned the flour coated meat in Olive Oil and bacon fat below.

Using a Dutch oven, I then simmered/boiled the flippers in beef stock to cover for over 2 hours. I added small amounts of salt, pepper, tyme, savory, onion and garlic powder along with two whole carrots, and a bit more bacon fat. And 1/8th cup Screech (Newfie Rum)

The meat was falling apart off the bone. I tried the meat right then, it was delicious and tender.

In a separate pot I boiled onions and carrots in beef stock and added the meat I pulled off along with some of the rich liquid from the Dutch Oven.  I baked some whole little potato from the “Little Potato Company” and added some to the stew.

I also thickened the stew with some flour.

OMG so good!

The two flipper stew will serve 4 to 6. Serve hot with fresh bread and butter and a few pork fat scrunchions, on the side, if you have them below.

crispy and salty after frying.

Only In Newfoundland

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Newfoundland Bay-cation – Puffin Love

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The Atlantic Puffin (Fratercula arctica) is a beautiful bird. Camera in hand, I photographed them among the craggy rocks and islands. 

Copyright 2024 Photo by Ed Hale

Here in Newfoundland, along the Bonavista peninsula, the town of Elliston is home to thousands of Puffins who come to land, mate and raise their young.  Like many of you, I am not a Puffin expert but I just love Puffins.

Their satirical eyes and orange beaks are captivatingly reminiscent of parrots and the long beaked Toucan. 

Spending most of their lives in the open ocean, Puffin dive, often down to 50 feet or more using their wings like penguins and feed on small fish like sand eels and similar size fish. We human visitors flock to see them each year in spring and summer. They are hunted in parts of the world for food but not here in Newfoundland. Off shore along Elliston below, they like nearby islands where there are few predators to bother them.

Copyright 2024 Photo by Ed Hale

Elliston, by-the-way, is also home of the worlds most numerous root cellars, where historically, locals store their hard earned seasonal vegetable and food larder. Below, immaculately built stone faced root cellar,  the door fit snug to keep vermin out. 

Copyright 2024 Photo by Ed Hale

I hope to cod fish here soon but regulations restrict cod fishing to weekends and Monday’s to five fish per person. My wife and sister-in-law inherited land and a home on the shores of Newfoundland where we visit with cousins, and perform upkeep on the property. Being on the shore, we get out and cod fish when we can.

Local seiner’s got some capelin (a small very edible fish) and I was gifted some to grill. Years back we were grilling them near midnight, my first capelin ever and initiation was to bite the head off my grilled fish.

Smoked Caplin Tonight

I gutted cleaned and brined them for an hour in a sea salt bath. Then smoked them on my dome charcoal smoker for an hour, I made enough for two more meals to smoke with fishing friends and more beer. It’s a tough job but… someone has to do it. Might as well be me. 

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I did so with a grin and washed it down with cold locally brewed beer made of 20,000 yr old iceberg water. It was fabulous!

Enjoy!

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Bear Meat – Eliminate Trichinella?

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I have been using Sous Vide water baths for cooking  game meat to a specific internal temperature. Below is the Sous Vide tool to heat water and food to exact temperatures. 

 

For example; my venison can be SV’d to 125F then sear on a grill for perfect rare venison. But now cooking bear meat to medium rare? How is that possible? 

 Bear meat, like pork has the possibility of containing Trichinella, thus for years, federal guidelines for cooking are at much higher internal temperatures usually 160ºF and higher. 

I read an article in Bear Hunting Magazine where the author now eats his black bear meat at 140ºF after using a Sous Vide (time and temperature technique in a water bath) perfected by Federal Government Food Safety Guidelines below to kill parasites like wild game born trichinella. See Table A1 for time and temperature in the website below to kill Trich.. 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7033995/

The bear recipe article from Bear Hunting Magazine below.

http://www.bear-hunting.com/recipes?ID=8F8AB0C2-9C1E-49E2-AC48-B79ACA718A2C

I have not tried the Sous Vide method for Bear meat.

When in doubt cook to at least 160ºF internal temp. like in a stew. I pressure cook my bear for stew. 

Note; Steve Rinella of Meateater fame made a serious field cooking mistake in 2011 with Alaskan black bear meat. He cooked it over an outdoor fire but was not sure of its internal temperature. He and his hunt party ate it and came down with Trichinosis infection and all had to take antibiotics. It was no fun!

I don’t know what Steve was thinking but he already knew of the parasite issue?

He continues his bear hunts and eating bear but perhaps learned a very important cooking survival lesson.

If you have no way to accurately measure internal grilled bear meat temperature in the field, don’t eat it.

Many Indigenous people of North America  boiled or stewed bear meat. A few tribes roasted it on a spit but boiling long enough to stew and tenderize will kill both bacteria and parasites. See website below.

http://traditionalanimalfoods.org/mammals/bears/

Good Lesson!

 

 

Black Bear Taxidermy Thoughts

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I learned years ago to check in with taxidermists before the hunt for costs and mounting options when I hunted Africa years back. Some of my Africa mounts below in my office.

Black Bear mounts today are better than ever. I like the half bear mounts because they have animation, rocks and shrubs around them. They look alive, don’t they!  Examples below at Sterling Taxidermy. 

Bear Taxidermy

Clete's Taxidermy Studio | Bear mounts, Taxidermy, Deer hunting decor

Other options include a bear rug or perhaps a skull mount below.

If you do some homework, you can get cost and mount styles before the hunt. Good Hunting!