Valle Vidal Spring Bear Hunt 2023

stew said:
Ya thats what i meant if you measured with meat on as in picture you will lose more then just shrinkage, if your concerned about score then clean as soon as possible and get the 60 days done with. could use beetles if you no of some close to you. But as said a beauty bear no matter what.
Click to expand...
Not to worried about losing much on my width. But gonna lose a fair bit on my length cause of cartilage and meat
 
Valley1320 said:
How should I fix the backstraps? Pan fry or grill? And how for you guys that shoot alot of bear (previous years it appears like) season them up?😂
Click to expand...

Trichinosis possibilities should be at the back of your mind when eating bear and other predators. CDC says 160F for safety.

https://www.cdc.gov/parasites/trichinellosis/hunters.html#:~:text=Properly handling and cooking meat,of doneness for game meat.

The older the bear, the more likely it has been parasitized by the trichenella organism/s. Trichinosis most likely won’t kill you, but you will feel very ill. Sorta like the flu, but instead of your joints aching from a viral flu, along with fever, chills and malaise, it’s the muscle pain fever, chills and malaise. That muscle pain is from all those nasties embedding their cysts into your muscle.

I have decided that I’m not gonna eat or serve under-heated bear meat. Stew, roast and sausage cooked to temp for me.


PS: ….it’s the CDC, why shouldn’t we take them at their word??
 
kansasdad said:
Trichinosis possibilities should be at the back of your mind when eating bear and other predators. CDC says 160F for safety.

https://www.cdc.gov/parasites/trichinellosis/hunters.html#:~:text=Properly handling and cooking meat,of doneness for game meat.

The older the bear, the more likely it has been parasitized by the trichenella organism/s. Trichinosis most likely won’t kill you, but you will feel very ill. Sorta like the flu, but instead of your joints aching from a viral flu, along with fever, chills and malaise, it’s the muscle pain fever, chills and malaise. That muscle pain is from all those nasties embedding their cysts into your muscle.

I have decided that I’m not gonna eat or serve under-heated bear meat. Stew, roast and sausage cooked to temp for me.


PS: ….it’s the CDC, why shouldn’t we take them at their word??
Click to expand...
honest-food.net

Trichinosis in Wild Game - What You Need to Know | Hank Shaw

A digest of the science and data concerning the risk and presence of getting trichinosis in wild game, and how to minimize the risk.
honest-food.net honest-food.net


This study finds safe at 120 after 6 hours
pubmed.ncbi.nlm.nih.gov

Trichinella spiralis: effect of high temperature on infectivity in pork - PubMed

Twenty gram samples of homogenized Boston shoulder from swine experimentally infected with Trichinella spiralis were sealed in plastic pouches, pressed to a uniform thickness of 2 mm, and subjected to water bath temperatures of 49, 52, 55, 60, and 63 +/- 0.5 C for intervals of 2 min to 6 hr...
pubmed.ncbi.nlm.nih.gov pubmed.ncbi.nlm.nih.gov

CDC is temp for instant death at one location and therefore wildly high. Folks should always be safe and do their own research, but the general concept with Tich is TIME + Temp.

Medium rare for a couple of hours in a sousvide bath is totally safe.
 
wllm said:
honest-food.net

Trichinosis in Wild Game - What You Need to Know | Hank Shaw

A digest of the science and data concerning the risk and presence of getting trichinosis in wild game, and how to minimize the risk.
honest-food.net honest-food.net


This study finds safe at 120 after 6 hours
pubmed.ncbi.nlm.nih.gov

Trichinella spiralis: effect of high temperature on infectivity in pork - PubMed

Twenty gram samples of homogenized Boston shoulder from swine experimentally infected with Trichinella spiralis were sealed in plastic pouches, pressed to a uniform thickness of 2 mm, and subjected to water bath temperatures of 49, 52, 55, 60, and 63 +/- 0.5 C for intervals of 2 min to 6 hr...
pubmed.ncbi.nlm.nih.gov pubmed.ncbi.nlm.nih.gov

CDC is temp for instant death at one location and therefore wildly high. Folks should always be safe and do their own research, but the general concept with Tich is TIME + Temp.

Medium rare for a couple of hours in a sousvide bath is totally safe.
Click to expand...
Love the additional input @wllm
 
wllm said:
I like to do salt, pepper, some garlic, and onion powder Though I think whatever rub you like will probably work great. All my bears have tasted great, but you won't know till you try the first piece.
Click to expand...
Ya thinking of doing it on the pit barrell. And cooking it slow and adding some olive oil to it to help keep it moist along with some seasonings like you said there. And then maybe marinate it some to. I don't have a souvide deal but I do have a pot and a thermometer...
 
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