ok i get a bear and then what? steak or dog food? NOT DISRESPECTFULL

[bow4elk]

To avoid Trichinosis, you must fully cook bear meat before jerking it or making sausage.  Most people boil it first for Jerky.

[brokenbone]

ISN'T THAT LOCK JAW OR SOME THING LIKE THAT?  IT COMES FROM MEAT EATERS?

[saylean]

I believe if it is frozen at a certain temp for like 30 days, it will ensure that Trich is killed off too...but it has to be a below a specific temp which I am not sure what it is...our butcher has talked bout it.

[Curly]

I believe if it is frozen at a certain temp for like 30 days, it will ensure that Trich is killed off too...but it has to be a below a specific temp which I am not sure what it is...our butcher has talked bout it.

Yeah, I remember reading that before.  I remember the temp as being very low........below what most people have their freezers set to......I don't remember the temp though.

[Michelle_Nelson]

But is it possible to get your freezer to that temp?  I am pretty sure I can get mine to 0 degrees.  Maybe a bit lower.  I always keep my freezer at 8 degrees.

[brokenbone]

can you get it from other game animals?  i have a few fish and a few birds and about 35# of beef and pork.  i understand all buchers tell you to cook game fully. as does the FDA.  is tric spacific to the meat eaters?  as a refer  tech i can tell you that most domestic fzrs don't get below -5.  if you look on the internet and do a search of your freezer mod and you can get the info.  then add 5-8 deg because of not having them in " test conditions".  if yours does then great. take the food out sooner to eat.

[Ray]

I am going to chew on some of the tenderloins of the bear I got this week. My plan is to chop it up into small pieces and soak the meat in vinegar and brown sugar for 24 hours. Then to put it on the grill , pepper it  and then finally shish k bob style with some veggies on a stick.

[billythekidrock]

My plan is to chop it up into small pieces and soak the meat in vinegar and brown sugar for 24 hours. Then to put it on the grill , pepper it  and then finally shish k bob style with some veggies on a stick.

Why soak it in vinegar? 

[Curly]

Below is from Wikipedia -

Prevention
Cooking meat products to an internal temperature of 165 °F (74 °C) for a minimum of 15 seconds.

Cooking pork to a uniform internal temperature of at least 144 °F (62.2 °C), per USDA Title 9 section 318.10. It is prudent to use a margin of error to allow for variation in internal temperature and error in the thermometer.

Freezing pork less than 6 inches thick for 20 days at 5 °F (−15 °C) or three days at −4 °F (−20 °C) kills larval worms.

Cooking wild game meat thoroughly. Freezing wild game meats, unlike freezing pork products, even for long periods of time, may not effectively kill all worms. This is because the species of trichinella that typically infects wild game is more resistant to freezing than the species that infects pigs.

Cooking all meat fed to pigs or other wild animals.

Keeping pigs in clean pens with floors that can be washed (such as concrete). This is standard in Germany, where raw pork is a common delicacy and trichinosis is rarer than in the U.S.[citation needed]

Not allowing hogs to eat uncooked carcasses of other animals, including rats, which may be infected with trichinosis.

Cleaning meat grinders thoroughly when preparing ground meats.

Control and destruction of meat containing trichinae, e.g., removal and proper disposal of porcine diaphragms prior to public sale of meat.

The Centers for Disease Control and Prevention makes the following recommendation: "Curing (salting), drying, smoking, or microwaving meat does not consistently kill infective worms."[2] However, under controlled commercial food processing conditions some of these methods are considered effective by the United States Department of Agriculture.[3]

[Ray]

My plan is to chop it up into small pieces and soak the meat in vinegar and brown sugar for 24 hours. Then to put it on the grill , pepper it  and then finally shish k bob style with some veggies on a stick.

Why soak it in vinegar? 

To marinade it. Why put barbecue sauce on a chicken leg 

[PWN Kurt]

trichinosis is the reason why mom had the pork chops cut into 1/4 inch pieces and cooked them until they were as dry and tough as leather.  Only a few years ago I discovered I liked porkchops when an Iowa friend (a veterinarian and former pig farmer) cooked 1 1/2 inch chops and left a little pink on inside...  He said that trichinosis is almost completely eradicated in domestic pigs.   He shot a wild pig last year, and found the trich larva under the microscope.

Any wild or 'organic/free range' omnivore animal can get it.

[Houndhunter]

i hope there not in the liver

[dirty.dan4]

Breakfast Sausage, Summer Sausage, Pepperoni all taste good....REAL GOOD

[Airnip]

Spending this frozen up time clicking around the www researching the prospect of taking up wild life harvest. Hadn't considered eating a bear until reading the regulations and taking note of the length of time general season last compared to deer and elk. Part of my sporting enthusasim is having enough of parking space campgrounds and looking into dispersed camping. Suppose if I'm licenced might just as well stretch the grocery money.

See that the answers to this question seem to point in the direction of saying that yes a pigs butt is pork. Killed and eaten a drift of pigs. Set up a chainfall. Put down a pan of feed. Take a crayon (keel) make a cross from ear to eye and x marks the spot to shoot with a .22. Then the work starts.

A market hog is about 250 pounds and about six months old. Makes for somewhat uniform porkchops and such down at a grocery store. Hog can been measured for weight. Spring pig equals fall pork and vice versa.

Doesn't sound as though a black bear (Ursus Americanus Altifrontalis) is going take to girth and length measurement or marking with a crayon. No rib pinching to determine ripeness. Short of some dentistry under a microscope apparently no real way of determining age.

An old boar stud hog is sausage through an through. A younger uncut hog might get over weight before some fault or freezer space opens although a chop might mean needing another plate for spuds and vegetables is a good eating critter. Undersized pig luau sized is good but ratio of meat to bone is upside down. The gilts and sows pretty much follow the same although a female can get some what older and bigger before getting too tough to chew.

Which leads me to my question;this same theme. I'm reading on the www (so I know it must be true) that a two hundred pound bear produces approximently fourty to sixty pounds of edible meat? Say it isn't so.

[Michelle_Nelson]

My plan is to chop it up into small pieces and soak the meat in vinegar and brown sugar for 24 hours. Then to put it on the grill , pepper it  and then finally shish k bob style with some veggies on a stick.

Why soak it in vinegar? 

To marinade it. Why put barbecue sauce on a chicken leg 

  BTKR is very protective when it comes to Bear Meat.