Bear meat! You freeze right away or no?

[Mosin]

Good info here...thanks guys

[Jamesonm]

I agree thanks for the insight.

Is it necessary to age bear meat? Or do most people recommend cutting it up rather quickly once it has been cooled down to an appropriate temperature?

I don't have a meat cooler so I'm hoping to cool it with ice and then start cutting.

[Crixus]

Has anyone got their bear meat tested before? I've read that trich actually dies at 137 F (source linked below) but you better make sure all of your meat is that temp. I sous vide a couple bear roasts last year for 48 hrs at 150 F and was great. I'd love to do a roast medium rare! Is there a lab you can go to around Vancouver that does this?

https://honest-food.net/on-trichinosis-in-wild-game/

[Jamesonm]

Sustained temperatures versus peak temperature, such as a sous vide allow you to cook the meat to a lower temperature, as all of the meat is heated to a consistent temp throughout.

[Jamesonm]

140 in a sous vide is good.

[wideopenthrottle]

Was a time that it was either freeze for a certain length of time or cook to proper temperature ,seems it has changed .
Arctic Lake

that is for pork only not bear....the wild strain has lived and adapted to survive in the cold

[MontyLake]

Was a time that it was either freeze for a certain length of time or cook to proper temperature ,seems it has changed .
Arctic Lake

That was bad advice from the get-go.

[Pauly]

I thought you were supposed to wipe their asses after you shoot them? No?

[JG75]

This is purely anecdotal, my buddy who's a butcher always tells me to freeze my bear meat for minimum 30 days before making it into sausage. I think it's just to be triple safe just in case you don't smoke it until it gets to a "safe temperature"

[pg83]

My go-to butcher won't touch bear unless it has been frozen for a few days. Not sure it really makes any difference, but I'm not a professional in the industry and have zero issues complying with his request.

As has been mentioned many times now in this thread, cook your bear meat well and there are no issues with Trich.