Trichinosis

freddyfour said:
I'm nervious of cooking chops and steaks. But roast and ground are always easy to keep above 160 degrees.

You guys that cook chops and steaks, what is your technique to ensure proper temp without cooking the flavour out of it?
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Better to slightly over-cook than slightly under-cook
 
jerstilly said:
We were always told that freezing your game meat for a minimum of 30 days before ingestion, greatly lowers your risk. We have been doing this for years.
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MiG25 said:
It seems that freezing does not kill all strains.
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medvedqc said:
freezing is not working well on trichinosis. not worth the try.
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Trich is nothing to be cavalier about, that's for sure, and freezing has been proven to be significantly less than 100% effective in killing the roundworm parasite, especially in animals taken in Northern climes. Bears, seals, and walrus, are the biggest source.

Just to really make the point, here's a copy and paste from the Mayo Clinic website:

"In cases of heavy infestation, larvae can migrate to vital organs, causing potentially dangerous, even fatal, complications, including:

Myocarditis — an inflammation of the myocardium, the thick muscular layer of your heart wall
Encephalitis — an inflammation of your brain
Meningitis — an inflammation of the membranes (meninges) and cerebrospinal fluid surrounding your brain and spinal cord
Pneumonia — an inflammation of your lungs"

Bear meat is delicious, and we never eat it any other way than well-done.

Ted
 
I've also read and believe that the younger the bear the better your chances of NO trich

I normally kill one black bear a year for table fair (usually ground into burger used for casseroles)and (the ribs for the pressure cooker and then baked with BBQ sauce).....; Ive been doing this for a long time ....I have no desire to shoot one to eat over 150 lbs.

This year I had a sausage business make pepperoni mixed with about 1/3 pork and pork fat....I can't believe how good this is...I might decided to up that to two bears a year now! :)
 
I agree hawk... tastey..

I grind everything but the back straps..
Those get frozen for 30 day..
Then BBQ. or panfry inch and a quarter medallions..
I don't trust large cuts of meat, , maybe dosent cut it in my kitchen
 
Why not? said:
Trich is nothing to be cavalier about, that's for sure, and freezing has been proven to be significantly less than 100% effective in killing the roundworm parasite, especially in animals taken in Northern climes. Bears, seals, and walrus, are the biggest source.

Just to really make the point, here's a copy and paste from the Mayo Clinic website:

"In cases of heavy infestation, larvae can migrate to vital organs, causing potentially dangerous, even fatal, complications, including:

Myocarditis — an inflammation of the myocardium, the thick muscular layer of your heart wall
Encephalitis — an inflammation of your brain
Meningitis — an inflammation of the membranes (meninges) and cerebrospinal fluid surrounding your brain and spinal cord
Pneumonia — an inflammation of your lungs"

Bear meat is delicious, and we never eat it any other way than well-done.

Ted
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We have it tested at no cost. Even this government grants you that.

Keep on overcooking it if you will so.
 
scruffee said:
I adapt all my bear meat cuts to that style of cooking. I don't do steaks to avoid messing up. Everything gets turned into ground, sausage and roasts, and marked as bear so I cook it extra "thoroughly".
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I'm in the same boat. I absolutely love bear roasts, sausage, and breakfast sausages. I did up some steaks with my first bear and a well done steak just isn't for me. My last bear tenderloin went into the crockpot with a beef roast for my girlfriend, I preferred the bear. Looking forward to topping up the freezer with some bear again this year.
 
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