Jerod, I think your advice is sage! I am not sure I would depend on Mayo for Wild Game Recipecs? Like You My preference would be for +165*F! No expert but I have been told Trichinosis is prevalent in Bear Meat just like Pork!
From a Backyard Cremator in Fargo ND, Dan
troymeister, I have eaten a bit of Bear once or twice but I have never Prepared It! Bear are generally not Considered Native to ND anymore! Grizzley Bear were apparently abundant along the Missouri River when Lewis and Clark came Upriver in Western ND! Check with Spinaker Rumor has it he hunts bear with a Switch! He probably knows of a Good Recipe or where to find one! There are Many Wild Game Recipe Book available! I would wait for a bit to see if someone can be more help to You! If all else Fails I would Cook Your B-Chops like thick Pork Chops to +165* F!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
We cooked bear a lot up in Alaska. Depending on the bears diet will change the meat drastically. If it was a fish eating bear, toss the meat or pressure cook it with a ton of spices. On the other hand if the bear was a fruit and nut bear, stand back, and hold my beer...AMAZING!! low and slow with a dalmatian rub is what we ran with. Finished it with some butter and light garlic paste mixture and it was very very good.
depending on how you treat it and how long it has been dead, it can become gamey.... however, when done right it is close to dear, but a tad sweater. texture is like a pork loin
Bear taste depends on what it eats. I've had some that was great & some that my dogs wouldn't eat, and they some nasty chit! Cook it like pork. If it's been frozen for a while trichinosis is less a concern, but I would take it to above 145 anyway. I don't worry about commercial pork anymore, but bear meat or feral hog get cook to trichinosis safe levels even if they have been frozen.
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