u should always freeze bear meat for 30 days before procesing in to sosage or doing any thing with it and always cook it well done that kills all te parasites

Just my 2 cents,

I say cook any wild game well done, nowadays you can never be to careful with any meat really.

Dimitri

Yep! you have to treat bear just like pork - wild pork not the farm raise pigs that are dewormed and fed antibiotics all their life. You have to be sure to cook it well done - especially the ground meat.

Well Done don't mean almost burnt........

Pressure canned, cooked all day in a Crock Pot, rosted several hours in an oven.....all qualify less the bugs and worms.

Freezin' for 30 days don't do a thing......heat kills.


Ever seen chickens processed by the Pros..?? You'd stop eatin' chicken....

I eat my wild meat a lot rarer than domestic meat.I trust what comes from the woods and what I process myself much more than any bought domesticated meat. I leave plenty of pink juice in my venison or bear when frying and have never had a problem.I have had looks of horror at my bloody plate after eating venison burgers. Oh well,to each his own.

Roklok...I like your style. Nothing beats home grown...

Happiness is a full freezer prior to a long hard winter and a full pantry of Mason jars come harvest time..........

And on the cooked meat thing....If I did the killin' and the processin'....I eat it just the way you do.......

roklok and wildswalker,

Bears, especially Black Bears are rooters just like pigs. They are prone to heartworm and other things that you want to raise the temperature of the meat to 180 - 185. Deer can be bad too but they are brousers and lesslikely to have problems in the meat - organs are a different story though and should be cooked well done too. Not my favorite way to eat liver but I would rather be safe than sorry.