Bear Jerky

[Broncomarco]

Has anyone ever tried or made bear jerky? I'm thinking about making some, any recipies out there? I LOVES my JERKY!:-D

[ex bc guide]

For all game:layer meat in a tray
add soya sauce evenly
add brown brown sugar
add maple syrup
smoke with alder or hickory
I do not have measurements for this recipe,I just add the ingredients to what looks good and I let it sit overnight in the mix.
Mike

[Broncomarco]

How thick should the strips of meat be cut at? Do you have any idea ex bc guide? and thanks.

[ex bc guide]

I cut them into 1/2 or 3/4 inch strips as it will shrink lots,When I make mine I like it like steak peices,I also run some through the meat slicer and make drier jerky.
Mike

[Steeleco]

Bronco make lots I'll let you know if it's anygood!!!

[guntech]

Does this process take care of the possible trichinosis problem?

[Rob]

If you freeze your bear meat long enough that should kill the trich.

[guntech]

If you freeze your bear meat long enough that should kill the trich.

Maybe with pork but some forms in bear may be cold resistant:

2. T. nativa in Alaska bear and walrus meat is cold-resistant. Unlike pork, freezing arctic meat will NOT kill larval cysts. Bear or walrus meat is safe once the entire piece is completely cooked to a gray color. USDA recommends attaining an internal temperature of at least 160° F. Microwaving may not render meat safe as cooking may be uneven.

[houndogger]

Not to sure about the Bear but I do make moose jerky.
5 teaspoons of salt
5 teaspoons of dried ginger
1 cup of brown sugar
2 teaspoons of black pepper
1 teaspoon of cayannepepper
1.5 cups of soya sauce
2 tablespoons of worchester sauce
1/4 teaspoons of garlicpowder
1.5 cups of pineapple juice
1.5 tablespoons of liquid hickorysmoke
I like to slice the meat strips about a 1/4 inch thick and marrinate in this mixture for a couple of days. Then I use a fruit dehydrator to dry the meat. It can take 8 hours or less, you have to monitor it as some drys faster then others. I also make a hotter batch by sprinkling cayannepepper over the meat on the trays. It is too hot for some but me and the wife love it hot.

[brotherjack]

If you freeze your bear meat long enough that should kill the trich.
Not true. From the CDC (Center for Disease Control) website:



From http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm

Cook wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms.

[Jager]

Another little tip. Slice the meat while it is still partially frozen. It makes it a little less frustrating.

What do you think will happen to the Trich if the jerky is smoked or dried in the oven? My guess is it wouldn't get hot enough.

[ryanb]

I believe in all of Canada there are usually only 5-6 cases of trichonsis a year. Given the number of people that eat bear, and the number of people that I KNOW make uncooked and unfrozen bear products (read: landjaegger, pepperoni etc.), I think the risk is overstated. Besides, if you beat the odds and become infected somehow, its rarely fatal.