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.
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