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Thread: Processing Bear Meat

  1. #11
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    Jan 2020
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    108

    Re: Processing Bear Meat

    Do you need to freeze your bear meat for 30 days before butchering? I've heard it's best to do this, my cousin mentioned something about trichinosis or rigor mortis? I just brought my meat to the butcher 3 hrs after we had loaded it in the truck and it was going to hang in cold temps for a few days and then get butchered. Will this change the taste?
    Last edited by walker1985; 05-04-2021 at 03:42 PM.

  2. #12
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    Mar 2018
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    265

    Re: Processing Bear Meat

    I have never even heard of freezing the bear for 30 days prior to butchering. With me, it's either been cut and wrap myself, same day/day after or bring to the butcher, where depending on volume, he hangs it for up to a week.

    I honestly haven't noticed a taste or texture difference between either one, bears are just damn tasty in general.


    As for trich, cook the meat clean through like chicken or pork and you'll be fine.

  3. #13
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    Mar 2009
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    Re: Processing Bear Meat

    My bears are always ground into hamburger and frozen or further processed into sausage.

    It's not a premium meat that warrants special care.
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  4. #14
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    Re: Processing Bear Meat

    Any thoughts on taking belly for bacon? Wouldn’t mind throwing some some on the ole Trager
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  5. #15
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    Re: Processing Bear Meat

    Quote Originally Posted by RugDoctor View Post
    Any thoughts on taking belly for bacon? Wouldn’t mind throwing some some on the ole Trager
    I've always been curious about this too and wonder if a fall bear would make better bacon.

    Pork bacon is one of the top 3 things I make on my Traeger, no matter how much I make I'm always out.
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  6. #16
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    Re: Processing Bear Meat

    Okay it used to be the rule to freeze for 30 days to kill Trichinosis, but apparently that is not foolproof and you need to cook it thoroughly like Hugh Mann mentioned . No eating it medium rare or less . If I’m not mistaken Caddids Guy knows quite a bit about the topic !
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  7. #17
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    Jun 2013
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    Re: Processing Bear Meat

    I have 2 bellies set aside in the freezer to try making bear bacon. I also have 4 hip roasts for making hams. My smoker will be good to go in July. Then it can get hot enough to smoke right. I process next day. It makes no difference how long you wait for bear, deer and moose. It is not tough beef!!
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  8. #18
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    Jan 2007
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    Williams Lake, BC Canada
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    Re: Processing Bear Meat

    hmm did try bacon from bear..i must of screwed it up...friend tried it loved it..lol i gave all i made to him..
    good luck Tiggr
    srupp

  9. #19
    Join Date
    Oct 2016
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    Smithers
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    237

    Re: Processing Bear Meat

    It's a different kind of trichinosis from pork. Freezing pork eliminates it, not so with bears.
    Quote Originally Posted by Arctic Lake View Post
    Okay it used to be the rule to freeze for 30 days to kill Trichinosis, but apparently that is not foolproof and you need to cook it thoroughly like Hugh Mann mentioned . No eating it medium rare or less . If I’m not mistaken Caddids Guy knows quite a bit about the topic !
    Arctic Lake

  10. #20
    Join Date
    Apr 2014
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    Squamish
    Posts
    206

    Re: Processing Bear Meat

    As above, the 30 days doesn't work for bears, only pigs. It also has to be alot colder then a residential freezer will go, it has to be a commercial freezer.

    I tried to age a bear a couple of years ago, it was a disaster. The meat was on ice within 4 hours of being shot, in a fridge within 24 hours and after more then a week in the fridge at 1 degree celcius the fat started to go rancid. Meat was fine aging nicely, but ruined by the rancid fat.

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