Results 1 to 5 of 5

Thread: Bear meat

  1. #1
    Member
    Join Date
    Apr 2008
    Location
    anchorage
    Posts
    169

    Default Bear meat

    I have made all kinds of sausage now with my spring bear and it is great, I would like to make a roast or ham, what does the internal temp need to be to be safe to eat, can you cook it medium and live to tell about it's deliciousness?

  2. #2
    Member Frostbitten's Avatar
    Join Date
    Jun 2010
    Location
    Alaska - I wasn't born here, but I got here as soon as I could!
    Posts
    3,279

    Default Make sure that the internal

    temp is at least 145 degrees F. This isn't something you want to be "close enough" on! Trichinosis will make a bout of Giardia seem like a walk in the park.

  3. #3
    Member Lone Wolf1's Avatar
    Join Date
    Apr 2006
    Location
    Eagle River, AK
    Posts
    327

    Exclamation Definitely well cooked...

    Here's an ADF&G pamphlet on Trichinosis...it includes some cooking recommendations:

    http://www.wc.adfg.state.ak.us/index...isease.muscle2

    Here's more detail from CDC:

    http://www.cdc.gov/ncidod/dpd/parasi...richinosis.htm


    Opinions range from 160 - 170 degrees.

  4. #4
    New member
    Join Date
    Apr 2006
    Location
    North Pole
    Posts
    903

    Thumbs up

    good post. I was wondering this myself, since I had a roast off my bear smoked and one made into a ham.

  5. #5
    Member
    Join Date
    Apr 2008
    Location
    anchorage
    Posts
    169

    Default So what this say.......

    Is basically as long as I smoke/cook this to an internal temp of 160 degrees I should be good to go......?

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •