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Bear meat

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Stoker:
Once rendered it will make the best pie crust you ever had. You can freeze the blocks of lard or can them
Thanks Leroy

Pat B:
Rendered bear fat, bees wax and pine pitch heated and blended together makes a great leather dressing.

JW_Halverson:
Along with black bear, you can also get trichinosis parasites from eating mountain lion, grizzly, wild or domestic hogs, and walrus. Yes, walrus.

There are tables published online on how to kill the trich' cysts and eggs by freezing, calculated as temperature against time. Colder temps for shorter times, etc. BUT you gotta take into account that you never get a 100% kill and still risk your life counting on freezing. Getting the meat cooked to a proper internal temperature and held there for a certain amount of time is critical. I recommend you do some reading on the subject, including Joe Rogan's experience with getting the disease.

That being said, if you have an excess of the fat, I'd like to make a batch of soap with it and would gladly share the proceeds back with you!

PaSteve:
Ground squirrels can also carry trichinosis. What has been said about internal temperature is true but surprisingly it's lower than most people would think. 140°F internal kills trichinosis..... actually it's 138°F. Like JW said, do your research.

Fox:

--- Quote from: JW_Halverson on October 30, 2021, 04:17:44 pm ---Along with black bear, you can also get trichinosis parasites from eating mountain lion, grizzly, wild or domestic hogs, and walrus. Yes, walrus.

There are tables published online on how to kill the trich' cysts and eggs by freezing, calculated as temperature against time. Colder temps for shorter times, etc. BUT you gotta take into account that you never get a 100% kill and still risk your life counting on freezing. Getting the meat cooked to a proper internal temperature and held there for a certain amount of time is critical. I recommend you do some reading on the subject, including Joe Rogan's experience with getting the disease.

That being said, if you have an excess of the fat, I'd like to make a batch of soap with it and would gladly share the proceeds back with you!

--- End quote ---

Yeah I know about trichinosis, defiantly being cautious. No rare meat *sigh* thats how I like it. We cooked up some backstrap and it was pretty darn good. although the backstrap is way different then a deer, theres so many different muscles and sinew running thru it! its a real pain!!

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