I've eaten meat from 100+ bear.
Tric has never entered my mind.

Just for curiosity sake, are you one of the folks who eats rare/medium rare bear? Or do you cook it all to 160 or thereabouts? Happy trapping! ScottW

Cook it well done to kill trichinoisis. All bears have it because of what they eat, which is anything they find. Used to be all pork had it but the pig farmers have solved that pretty much.

My understanding is most/all bears will test positive for it. We eat a lot of bear meat in our house, I've never tested any for it, but I do follow some guidelines. I deep freeze ALL meat for atleast 48 hours. Have I thrown some fresh over hot coals and lived to tell.. yes. But if you are concerned, butcher it, freeze it, then cook to well done. Have I also eaten bear meat med. rare and lived to tell about it, yes. But I figure I can only play that game so long, so I try not to do that anymore. Always cook to an internal temp of 160.

Some of the fined game meat you'll ever enjoy, imho.

I don't temp probe it however I tend to over cook all meat.

I assume everyone on here has seen that meat eater episode. He caught it by eating undercooked bear meat in camp. Yes T is in the fat too. I guess its pretty common it just needs cooked through. If you were worried about having raw sausage in the freezer and then someday accidently not cooking one through and catching it... I'd say the answer to that before pitching it is to make summer sausage out of all of it so that it is cooked through before you freeze it. Canning it is probably another solution as properly processing it (time and temp) before storing it ensures the T is dead.

Have eaten lots of bear, cook it to temp and your fine. Just like pork. I didn't even know that you could test it. Lol

Thanks BNB, I was just curious if you had impenetrable guts! I know a guy who eats quite a bit medium rare like venison and I can’t believe he hasn’t gotten trich sick yet. I used to cook everything like you until I got married and found my wife wasn’t a fan of boot leather meat like me so I found a happy compromise cooking most of my venison and elk to 142-144ish then rest and eat. She gets her pink with a little blood and I generally get nicely done ends on the backstrap chunks for me! I tend to slow cooker my beat roasts and back straps either plain or corned. Happy trapping! ScottW

Just cook it well.

This^^^^

And every feral hog will too.

You can cook trichinosis meat to safety.