Sous vide bear anyone?

[jrebel]

Had a buddy do moose steaks in a SV and it was the best steak moose steak I have ever eaten.  It was from my big bull that was tougher than a board.  Never done bear but I imagine it would turn out great.   

Everything I have ever read or been told about trichinosis is 135 will kill it.  The problem lies with large pieces of meat and making sure it all hits 135 if your flirting with the lowers end.  This the recommendation to cook to a min 145.   I would think 145 then a hard seat would work out great.

I saw a lot of recipes that said 137 but I don't know if I'm that brave so I'll go 145 to be "safe" 😬

What's your experience on moose meat? Seems like it's all over the board on tenderness. Guys shoot young bulls that are tough and others that are tender. Same goes for old bulls. You notice any correlation between age and toughness? I've eaten zero moose so my experience is exactly zero.

We have lived on moose for the last 4 years.  The three moose we have killed have ran the age spectrum.....2 yo, 3/4 yo, and 6+ yo bulls.  There is a notable difference in how tender they are based on age.   The 2 yo bull is one of the best game animals I have ever eaten.  The old bull was very tasty...but definitely a lot tougher.  We ended up taking all our moose roast on the old bull and making jerky.  Canadians make a lot of minute steak (we know it as cube steak) out of their old bulls for a reason.  Like any game meat that is over cooked, it will turn into shoe leather.  Medium / medium rare is the only way to eat moose.  All my hunting buddies say that moose is the best game meat, from a flavor standpoint, they have ever eaten.  So...to answer your question.....the is a definite correlation between age and toughness. 

Funny note on the young bull that was killed last year by my son.  He had eaten my two older bulls prior to killing this one.  He said, "Dad....after I kill a trophy bull...I will only kill young ones because they taste better.      But I do want a trophy bull first!!..." 

[wheels1]

Saw a guy on YouTube do that on with roast

[pianoman9701]

Let us know how it comes out. I'm betting it'll be tough.

[Karl Blanchard]

Let us know how it comes out. I'm betting it'll be tough.

couple more hours and I'll have a report. Honestly I'm not overly concerned about tenderness. Mainly concerned with it not tasting like a dried up shoe 

[logola512c]

Had a buddy do moose steaks in a SV and it was the best steak moose steak I have ever eaten.  It was from my big bull that was tougher than a board.  Never done bear but I imagine it would turn out great.   

Everything I have ever read or been told about trichinosis is 135 will kill it.  The problem lies with large pieces of meat and making sure it all hits 135 if your flirting with the lowers end.  This the recommendation to cook to a min 145.   I would think 145 then a hard seat would work out great.

There's a lot of info on the web about using a sous vide to pasteurize meat.  It all comes down to temperature.  The lower the temperature, the longer the meat needs to be at that temperature. And that refers to the center of the piece of meat being at that temperature.  The thicker the piece of meat, the longer it takes to get the center to that temperature.  Table 5.1 at this link ( https://douglasbaldwin.com/sous-vide.html#Table_5.1   ) has pasteurization cooking times based on the thickness of the cut, and the desired cooking temperature.  I've done this for bear backstrap, and enjoyed a fully pasteurized medium-rare 134.5 degree treat.   

[Karl Blanchard]

Well dinner didn't suck! Ended up letting it go 4hrs. Perfect 140°. Opted for a 600° grill for the sear. Sliced, Maldon flake salt to finish.  Very tender with great flavor.

[LDennis24]

Look's pretty good! And I'm not a fan of bear meat.

[Pinetar]

If the family is out of town you should be eating that Bear meat in Cory's Elk camp, just saying

[wheels1]

Looks pretty tasty.

[hunter399]

Well dinner didn't suck! Ended up letting it go 4hrs. Perfect 140°. Opted for a 600° grill for the sear. Sliced, Maldon flake salt to finish.  Very tender with great flavor.

Tasty
Looks good.👍

[pianoman9701]

Well dinner didn't suck! Ended up letting it go 4hrs. Perfect 140°. Opted for a 600° grill for the sear. Sliced, Maldon flake salt to finish.  Very tender with great flavor.

Nice looking board. 

[nwwanderer]

Nice!!  Have not tried the water bath for game, that needs to change.  On the moose, have eaten a whole one and tested several others.  As stated age is a big deal but not the whole story.  If they are on the gain at harvest, age as a factor can go out the window.  If any of them are in poor condition it can be a big negative.  My goto is always taste test before processing.

[Pathfinder101]

12 Hours later...
 
Karl...?

[Angry Perch]

That looks great. I would have zero concerns about tric. There is no better way to ensure a consistent temp, and at 145, those bugs are dead.

[Stein]

12 Hours later...
 
Karl...?

I think trich takes a couple weeks to show itself, what's the min temp for salmonella?