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There have only been six recorded cases of Trichnosis in the last 27 years with the most recent being in 2007 when a hunter got thricnosis from eating raw cougar meat. People rarely get trichnosis from pig meat since it became illegal to feed pigs garbage. They can only be fed "pig food."
Everything you may ever want to know about Trichinosis: http://www.cdc.gov/mmwr/preview/mmwrhtml/ss5206a1.htmThanks for posting that ----Interesting reading--- If I ever kill a bear it will be cooked to at least 160. I had heard about an incident with cougar jerky infecting a bunch of folks.Looks like in pork freezing kills the larvae, but may not in bear.
How do you guys feel about bear burger? Or ground in butchers terms?My wife and 18 month old daughter love ground venison, in the form of meatballs, hamburger helper, and chili meat. But they wont touch the chops. I'm confident i'm gonna get my first bear this year and was debating on how to have my meat done up. I'm leaning towards gettting the majority back in ground and only a few choice chops back since it seems to best fit my families needs. But i've never had ground bear ... Thoughts???
Make sure you use a meat thermometer when you cook it. Bear meat remains a dark red color even when well done. The first bear steaks I ever cooked I turned into slabs of concrete wating for them to turn "light pink"
Sorry to jack the tread but i had some of my bear made up into summer sausage and after i take a roll out of the freezer it will turn slimy or mold within 5-6 days, never experienced this with deer, is it normal?