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Long Range Hunting & Shooting
Meateater Show serving rare bear meat
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<blockquote data-quote="Joefrazell" data-source="post: 1482168" data-attributes="member: 101262"><p>So from what I understand and have read it doesn't kill trichinosis by freezing but prevents it from attaching to you. Yes you must be careful. You only need to cook it to I believe it is 137 which is actually medium- medium rare which will kill trichinosis. Problem is if your trying to do a cold smoke on jerky or salomi. I try to smoke mine about 180 so that the internal temp hits 145 range. By the way at the 137 it's a good idea to hit 145 to be certain your temp thermometer is ok. Pull it out at 140 on a roast and it will rise to 145. Been eating bear meat this way for years.</p></blockquote><p></p>
[QUOTE="Joefrazell, post: 1482168, member: 101262"] So from what I understand and have read it doesn't kill trichinosis by freezing but prevents it from attaching to you. Yes you must be careful. You only need to cook it to I believe it is 137 which is actually medium- medium rare which will kill trichinosis. Problem is if your trying to do a cold smoke on jerky or salomi. I try to smoke mine about 180 so that the internal temp hits 145 range. By the way at the 137 it's a good idea to hit 145 to be certain your temp thermometer is ok. Pull it out at 140 on a roast and it will rise to 145. Been eating bear meat this way for years. [/QUOTE]
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