Another Bear Thread :)

[quadrafire]

Reading the topic of bear hams, and not wanting to jack the thread. Had some questions in response to some of the posts about the fat and  cooking where the fat will drip away from the meat.
I have never killed or eaten bear (other than summer sausage). My wife is not really thrilled with me bringing one home, so I probably won't get after it too seriously, but you never know.
I have been into pressure canning recently and thought that would be a good way to process some of the bear meat. So the primary question would be if the meat is well trimmed is there still enough fat in the meat (like pork butt) to "taint" the meat during pressure canning? Also I have read that that the meat should be frozen for a period of time before cooking to take care of the trichinosis larvae/cysts. Wouldn't the heat/pressure of the canning process take care of that as well? As for jerky, should the meat be frozen for a period of time before drying/smoking?
Sorry for the newbie bear questions 

[Figboot74]

I recently butchered my bear. There is no fat marbled in the muscles, just between them. If your meat is well trimmed and cut into cubes(like stew meat) there should be no fat to worry about. We are going to pressure can some soon and I will updated you on how it turns out. Pressure canning meat you should get the meat to 240F. This is well above the 160F recommended for bear and should take care of the trichinosis larvae/cysts. I am not sure about the freezing. I have heard both sides and will play it safe with heat myself. That is a guarunteed way to kill it. I'm a newbie as well and don't mind passing on information from my research.

[saylean]

I think billythekidrock cans some of his bear. I personally have not done so.

[quadrafire]

Thanks guys that's what I was looking for