Bear meat

So a buddy of mine killed a Black bear and Is going to give me some of the meat. I've heard that there Is a chance that bear meat may have trichinosis. So I should cook It till It's well done right. But I would like to get some sausage made out of It and since they just cure the meat used In making sausage should I back off from the sausage Idea?

Cook as you do pork. Ive made bear sausage over 50 years in using regular smoking procedures, no problems so far. I mix bear with beaver and also beef in seperate recipes.

How old are you Beav?

Just roll the dice...LOL!


No I'd believe RdFx

A few years ago I trapped a 140 pound bear and had the entire bear made into sausage. Not smoked but rather the raw meat (mixed with stuff) in tubes. everyone loved it and no one reported any problems. so just cook the sausage before you eat it.

No jerky or medium rare bbq.
Great in stews or in the oven.
I make bear sausage quite a bit.Just cook it well done.
Dont get a whole bunch of sausage made all at once.
Freeze large chunks of meat and if you want sausage(or any other cut) take it out and make the sausage.
Sausage has salt and other spices in it that makes it short lived in the freezer.(it gets rancid)
With big chunks frozen,any bit of freezerburn can be trimmed off the outside of the big chunk before slicing into steaks cubes or making sausage.
it wont matter if you only have a bit of meat.

Bear Brats are awsome..

Bear and venison smokies can't be beat

Gary, I have only shot one bear in my life, ground the whole thing into different sausages. I smoked my sausage and to this day I still think that was the best I ever had.

Eaten meat from over 100 bear.
I ain't dead yet.

Freezing bear meat kills trichinosis.

After skinning a Bear you realize it’s just a human with a big fur coat. I haven’t been able to eat a Bear yet. They have biceps man!

Not all strains are killed by freezing.

They're delicious

So In other words I should just stay away from types of summer sausage.

beav, if your making your own sausage , just bring smoker to 160 degree , if you are bring to some one else ask them how hot there smoker is , I smoke my own an always bring my smoker over 160 for a hour at the end ,

beav, if your making your own sausage , just bring smoker to 160 degree , if you are bring to some one else ask them how hot there smoker is , I smoke my own an always bring my smoker over 160 for a hour at the end ,

Thanks Bernie

Good info^

I usually set my smoker at about 200 and check internal temp after 2-3 hours. Bring internal temp to 165 for a while and you are good to go.

I think it's much more than a chance of carrying trichinella (which causes trichinosis) - in some populations, it's extremely prevalent and unavoidable if you don't handle the meat accordingly. Here's one of many articles:

https://www.mayoclinic.org/diseases-conditions/trichinosis/symptoms-causes/syc-20378583

I would stick to the 160 degree rule - note that it is higher than the newer 145 degree rule for domestic pork, which is safer than it used to be.

Good luck with your bruin dishes. Post some photos!
Patrice

- Here's an interesting article from Steve Rinella in which he recommends at least 137 degrees - not so sure about that!
https://www.petersenshunting.com/editorial/steven-rinella-the-bear-facts-on-trichinosis/273460

I like to have a nice pot of stew on the stove at trapping camp.Hearty and delicious after a day on the line.
Boiling is a foolproof way of safely cooking all wild meat.
Another tip-make sure you clean and disinfect your tools like knives and meatgrinders after processing wild meat.
A jug of bleach at camp has lots of uses,and a couple drops in the crickwater bucket will keep you from getting sick if you cant boil it.

It makes great sausage, chorizo, osso bucco, braised, slow cooked, all sorts. just follow that video. think bernie b even has a summer sausage one. I just made summer sausage with it last week and its fantastic.

Just cook it good.

Some wrong information is in Bernie's video clip.
One of the species of the worms does not die with freezing for 3 weeks.
The second is 165*F is the recommended rate not 160*f
if he had looked at the CDC info there are cases per million people listed which was not 50 for the USA per year.

but what's a little tingle in your tummy really like, usually the effects are not diagnosed until long after the encounter.

Probably ain't safe for you Beav, just freeze it and I will come get it and dispose of it for ya!!

Just had Smoked bear ribs tonight, they were beyond good
Picture pork flavor and brisket texture, bone pulled right out.

Looks good NE Wildlife!!

Looks great. When the kids were little, with no preconceived ideas I would say bear meat was a favourite of all the game meats.

I think the ribs are about the best part of a bear.

Moosetrot

and after skinning a squirrel you realize it is just a rat with a fluffy tail

I have eaten bear but don't get it often.