Trichinosis in bear meat

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Trichinosis in bear meat

Unread postby Freelance Bowhunter » Sun Sep 15, 2019 5:26 am

I have heard a lot of negatives about bear meat over the years and there are a lot of myths and misinformation out there. An experience I had the other day caused me to put together this quick video about trichinosis. Hopefully it will be a resource for bear hunters to defend their sport.

https://youtu.be/igYwPuYvA3s


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Re: Trichinosis in bear meat

Unread postby Ol Split ( ) Toes » Sun Sep 15, 2019 9:50 am

Very good video, I wish they would of told me that it's uneadable when I was 3 when my dad probably first started feeding it to me!! Been eating it my whole life, there is alot of ignorant people out there on the matter. To a certain point I don't mind because in my home state of Wisconsin it takes long enough to get a tag.
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Re: Trichinosis in bear meat

Unread postby ledflight » Tue Nov 26, 2019 2:28 am

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Re: Trichinosis in bear meat

Unread postby Grizzlyadam » Tue Nov 26, 2019 7:51 am

I was thinking that if you cook the meat in sous vide (hot water bath) at whatever temp kills the parasites (in this case 137), you can then take it out after cooking and do a quick sear in a frying pan or on the grill and your good to go. That way you would effectively kill the parasites and not have to over cook your meat. Does that sound logical?
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Re: Trichinosis in bear meat

Unread postby Freelance Bowhunter » Wed Nov 27, 2019 1:12 am

Grizzlyadam wrote:I was thinking that if you cook the meat in sous vide (hot water bath) at whatever temp kills the parasites (in this case 137), you can then take it out after cooking and do a quick sear in a frying pan or on the grill and your good to go. That way you would effectively kill the parasites and not have to over cook your meat. Does that sound logical?


Definitely in fact I have been planning to try that.
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Re: Trichinosis in bear meat

Unread postby Grizzlyadam » Thu Nov 28, 2019 2:52 am

I came across this from the CDC. https://www.cdc.gov/parasites/trichinel ... event.html

They recommend cooking to 160. I was wondering where you got your 139 number from?
Edit:. 137
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Re: Trichinosis in bear meat

Unread postby ledflight » Tue Dec 03, 2019 7:45 am

If you look in the link I shared above Hank discusses sous vide as a great way to cook wild hogs and bear.
137 degrees is hot enough to kill bacteria and parasites but the meat needs to hold that temp a while and every bit must get to that temp.
160 is listed as a safe temp b/c if you see 160 on the thermometer, then you are sure that you're hot enough.

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