While I was gone...

Dani said:
What a pretty bear. Didja eat it? Is it good meat?
Click to expand...

Well it weighed 250lbs after field dressing and I?m guessing theres over 100lbs of meat so to answer your question, we are gradually getting thru it. Mostly jerky, chili and sausage all of which are delicious but truthfully I have not just carved off a piece and cooked it. So I honestly don?t know what bear meat itself tastes like. The whole hunt was an awesome adventure. A one of a kind trip for me at least wasyyy the hell out in the woods. The UP is just an incredibly cool place
 
Scott,
You were about an hour from my place when you got your bear. Congrats on the harvest. Serious question though on the bear jerky. Does making jerky get the temperature high enough to kill trichinosis?
 
So this is a great question as bear meat is one of the few places that still are susceptible to trichinosis.

My daughter works in one of the food science departments at Michigan State. Her major was Hospitality Business from the Broad College of Business at MSU. She knows her ?stuff? and asked the same question.

Apparently 160 degrees is the key. Get there and hold it for an hour and you?re good. OR as her fellow scientists put it............? cook the livin?? s*** out of it or pay the piper

I hot smoke it for 2-3 hours at 180+ , then let it idle in the oven at 170 just to make sure
 
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