The Pennsylvania statewide regular firearms season for black bear has just ended, yet there are still some opportunities to take a black bear with a bow or firearm all the way up to December 6, 2025. The applicable weapon and the exact dates of the upcoming seasons vary according to the appropriate WMU, so check the Hunting and Trapping Digest to verify just where and with what weapon you can still hunt black bears.
For those hunters who are already successful this year, as well as anyone who might travel to another state or Canadian Province and take a black bear, there may be a few questions about what to do with such a trophy. Let’s take a look at the many uses of such an animal.
Taxidermy Options:
When most hunters think of a black bear, they picture a black bear rug – and that’s certainly a great option. Depending on the available space in your home to display a bear mount, you could also consider either a full-life-size mount standing on the floor or mounted to the wall, or a head-and-shoulders mount displayed on the wall. The actual color of the bear may also influence the final choice, since frequently a black bear may have a white patch of hair on the front of its neck, or perhaps you might be really lucky enough to take a color phase of a black bear, which could range from blond to chocolate!
Don’t forget the skull.
One of the more unique and very interesting ways to preserve the memory of the hunt is to display the skull after it has been properly preserved. Many hunters will do their own work and clean the skull by boiling it to remove any unwanted tissue. Use caution when using this process, as overboiling the skull can weaken the bone, causing it to flake over time or the teeth to loosen. In recent years, however, various area taxidermists employ the use of beetles to clean the skull. This truly is the better way to clean the skull.
The Meat is Excellent:
Whenever I think of eating bear meat, I quickly recall my first encounter. I was just a kid and needed to prepare something for lunch. In the refrigerator, I discovered a bear chop from a bear my grandfather had taken that year, and decided to fry it in a cast-iron skillet with lard. It did not sit well and did not stay in my stomach for long, causing me to avoid bear meat for many years later.
Then, fortunately, at an annual game dinner at a nearby hunting club, that all changed for the better. There were appetizers made from various fish, fowl, and wild game that numerous hunters had taken, and for the main course, there was an option of sliced meat from wild turkey, whitetail deer, or black bear. I was surprised to see that the bear meat was the first to go. Everyone loved it – including me! Now it is a favorite of mine when slowly roasted, made into a breakfast sausage, or used as the main ingredient in stews or chili. The hind quarters can be brined, cured, and smoked just like those of a pig, and the backstraps turn out great when prepared as pastrami. When processing the meat, you should also consider canning some of the meat for later use in soups or chili.
The fat is an added bonus.
Most folks would simply never consider it, but bear fat is extremely useful in several ways. Rendering the bear fat to its useable consistency is a fairly simple process. Carefully trim as much fat as possible from the carcass and put it in a large pot, and melt it down at a low temperature – there is no need to bring it to a boil. Strain the liquid through cheesecloth, and the resultant bear tallow can be stored in quart or pint jars. Some folks use this rendered fat to help waterproof their leather boots. Even better, it can be used in cooking just like bacon grease or beef tallow. In fact, Steven Rinella, the well-known writer and TV personality known as the “Meateater,” is on record as saying he would be happy to do all of his frying in bear tallow!
Almost all of a black bear, from the hide to the skull, meat, and fat, is usable in many ways, and by doing so, you show a great respect for this, one of Pennsylvania’s most revered trophy game animals.
