bear meat questiom

[jdmck]

shot a bear yesterday when I bone it out for pepperoni and smokies do I need to freeze it for any period of time before I get it processed

[Livewire322]

As far as I understand it, unless you’ve got access to some heavy duty freezers (-80 C type deals), it wouldn’t make a difference.
Might be some butchers that won’t process if it hasn’t been frozen for a spell.

[shuswapfisher]

My butcher takes it either way. Fresh or frozen

[Treed]

Not for trich. Your freezer isn’t cold enough. Just freeze or cool it to stop it from going bad. Give it enough time for the muscles to relax before freezing it (after rigor has passed).

[bc7mm]

Pepperoni and smokies ( pre-cooked ones ) are cooked to an internal temp of around 150 degrees f. This Kills trich. Not sure about freezing. But proper cooking kills it.

[nelsonob1]

there has been like 5 cases of tric in the last 30 years in canada

love bear meat - personal favorite. smoke the hams

[bc7mm]

https://www.themeateater.com/watch/6174904817001/steven-rinella-explains-how-he-contracted-trichinosis-on-an-episode-of-meateater

[caddisguy]

Freezing will not kill trich strains commonly found in bears. Tests have been done freezing bear and fox meat for several years at varying temperature. The cysts remain viable and ready to party upon consumption.

Only cooking the meat through to temperature kills it.

On average, 10-20% of black bears carry it in BC.

[Yuritau]

https://www.themeateater.com/watch/6174904817001/steven-rinella-explains-how-he-contracted-trichinosis-on-an-episode-of-meateater


I was going to post that exact link, hehe. All the reason I ever needed to cook the meat fully. I don't care if there's only been a tiny number of cases in BC, it's more than zero.