Bear Meat...

[Mauser7x57]

Im Heading out on my first Bear hunt of the year and was curious if anyone knew the actual time frame you should freeze your bear meat before making sausage or eating it? I have heard stories of 3 months, 1 month, a year, etc.


Thanks,

[RockyMountainHunter1]

im already eating mine from 2 weeks ago?

[tristanmac]

I believe the only way to kill the Trichinella or what ever its called is to cook it to 160 degrees F. Im not sure about the freezing, I dont think it will kill the bad stuff...but i could be wrong

[RockyMountainHunter1]

Im pretty sure freezing for 3 months kills anything

[Derp]

was eating my pepperoni and sausages 1 month after killin

[Trailmaster]

Once its frozen its good to go, but also like pork it should still be cook through.

[Maverick]

How can I prevent trichinellosis?

Cook meat products until the juices run clear or to an internal temperature of 170 o F.
Freeze pork less than 6 inches thick for 20 days at 5 o F to kill any worms.
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.
Cook all meat fed to pigs or other wild animals.
Do not allow hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinellosis.
Clean meat grinders thoroughly if you prepare your own ground meats.
Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms.

the above is from the site listed below
www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm

[Mauser7x57]

Thanks Everyone, Im sure there are alot paranoid people out there. Appreciate the replies.

[Steeleco]

I've been a part of over 20 bear hunts. Only one had real issues, but we knew that the minute we walked up it. Cook your meat as you would pork and you'll be good to go.

I've eaten bear that was shot only 2 days earlier, never an issue!

[835]

Google trichnosis. I did and it said freezing is not reliable way to kill tric. You need colder than the average deep freezer. The only way we can reliably kill it is to cook to a core temp of 170deg.

I dont have the article to post the link or copy paste it but I found it through google on a site i trusted. Take the info here as what it is, peoples experiances. But google " kill trichnosis" as well.

[Steeleco]

For anyone really wanting to find out about Tric, these guys would be the ones to ask.


British Columbia

Western Area Office (Calgary)
1115-57th Avenue North East
Calgary, Alberta
T2E 9B2
Telephone: 403-292-4301
Facsimile: 403-292-6629
Abbotsford
Suite 102, 30585B Progressive Way
Abbotsford, British Columbia
V2T 6W3
Telephone: 604-557-4500
Facsimile: 604-557-4502

Cranbrook
108-1525 Cranbrook Street North
Cranbrook, British Columbia
V1C 3S7
Telephone: 250-417-2293
Facsimile: 250-417-2292

Dawson Creek
Unit 2, 12008-8th Street
Dawson Creek, British Columbia
V1G 4Y5
Telephone: 250-719-6855
Facsimile: 250-719-6849

Oliver
34577-91st Street
Post Office Box 1530
Oliver, British Columbia
V0H 1T0
Telephone: 250-498-5301
Facsimile: 250-498-5303

Osoyoos
202-97th Street
Osoyoos, British Columbia
V0H 1V1
Telephone: 250-495-6574
Facsimile: 250-495-3255

Surrey
17735-1st Avenue, Room 175
Surrey, British Columbia
V3S 9S1
Telephone: 604-541-3364
Facsimile: 604-541-3375

Vancouver/Richmond
4831 Miller road, Floor 2, Room 201
Richmond, British Columbia
V7B 1K7
Telephone: 604-666-7042
Facsimile: 604-666-6027

Vernon
4708-34th Street, Unit 103
Vernon, British Columbia
V1T 5Y9
Telephone/Facsimile: 250-260-5031

Victoria
103-4475 Viewmont Avenue
Victoria, British Columbia
V8Z 6L8
Telephone: 250-363-3618
Facsimile: 250-363-0144

Williams Lake
35-2nd Avenue South, Room 307
Williams Lake, British Columbia
V2G 3W3
Telephone: 250-305-3004
Facsimile: 250-305-3003
I believe the Abbotsford location does testing. Maybe the others do or can direct you to who does!

[tomahawk]

How can I prevent trichinellosis?

Cook meat products until the juices run clear or to an internal temperature of 170 o F.
Freeze pork less than 6 inches thick for 20 days at 5 o F to kill any worms.
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.
Cook all meat fed to pigs or other wild animals.
Do not allow hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinellosis.
Clean meat grinders thoroughly if you prepare your own ground meats.
Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms.

the above is from the site listed below
www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm (http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm)

These are the facts, anything anyone says that is different is just what they have heard from someone who told someone who heard it from someone who........

[Powderski]

Bagged a black bear last Saturday and I'm moving it into the freezer today. Cooking is what kills anything, so as long as you cook it properly you will not catch anything. I will take Steeleco's advice and try some tonight. I'll let you know if I blow my ring out tomorrow.

[835]

These are the facts, anything anyone says that is different is just what they have heard from someone who told someone who heard it from someone who........



http://www.medicinenet.com/trichinosis/page4.htm

Freezing of pork meat to a temperature of -30 degrees Celsius (-22 degrees Fahrenheit) for one week reportedly kills the encysted larvae. However, this freezing technique for wild game meat may not be effective, as Trichinella in wild animals is usually not as susceptible to freeze killing.

i'll cook mine to 178 deg f

[JCVD]

Cooking it properly is what is important...besides not licking your fingers during processing 0.o . I eat a steak or loin of every bear I kill the day I kill it. Bear meat is awesome =D

[oldtimer]

Butcher friend of mine says "in the freezer for 30 days " I have eaten lots of bear meat within the first week but made sure it was cooked properly.
Mike

[Mauser7x57]

Thanks Everyone for all your information. I actually Was lucky enough to get a nice Bear, not huge. Was an inland Bear as well, nice hide and was eating a lot of berries... Taking some of your advice, before chopping it all up for sausage, I kept the back straps and decided to Roast them up. I marinaded them for the better part of the day in some Herbs, Garlic, Beer, mustard and Olive Oil. I was amazed how tender and tasty it was. I would have to say it is by far better meat then Deer. I'm looking forward to my sausages more now. To anyone who is skeptical about bear meat. Just Good it well done and Try it. You will be utterly amazed. Cheers.