88Sporter-

You're welcome.
I use that same or very similar treatment on deer and elk.

On 9.3's comments on the texture of the bear meat, I think it has almost all to do with field prep and care for the meat after the shot, and also something to do with what the animal's been eating - and my only experience is with an instant kill on big game. I've heard the stories of tough and greasy bear meat, the bears we have in the northern timber of this state feast on berries and acorn. The meat is sweet.

Another thing I'd try for in pursuit of bear-for-food is to get it later in the season, after some good cold weather -- preferably after some snow. The cape from the bear I took last winter is amazing -- very downy with lots of the soft under fur, the bear was fat and ready to start looking for a place to take it's winter nap.

--Tinker