I think the whole trichinosis gets a little blown out of proportion with respect to bear meat. I think this has all been covered several times but cooking to 165F internal temp will instantly kill trich. However, it will actually start dying off long before you get to that temp. The freezing process will kill some but not all, the increased acidity of cured meats will kill some but not all, trich will start dying at 137F and during the extended time that it takes to raise your cured meats from 137 to 165 all the trich will likely be dead before you reach 165. Again though, hit 165 and your good to go. Myself, anything that doesn't get cured ends up as ground meat or sausages and in both cases cooking to 165 is easy. Hams get cured with preservatives and smoked so also hitting 165 the final insurance but likely unnecessary. I have zero concern about the bear meat that we consume as a family. The only situation that I would be nervous about is cutting fresh back straps off in the field and cooking them up on a small camp stove.....This is what Rinella did. That being said I would still do it but I'd be cautious and extra careful.