Is It Safe to Eat Bear Meat?

Handling and Preparation

When handling bear meat, it’s essential to follow proper protocols to minimize the risk of foodborne illness. Wear gloves when handling the meat, and keep it at a consistent refrigerator temperature below 40°F (4°C). Bear meat should be stored in airtight containers and consumed within a few days or frozen for later use.

Cooking and Handling

Cooking bear meat thoroughly is crucial to kill parasites and bacteria. For optimal results, cook the meat to an internal temperature of at least 165°F (74°C). When rendering bear fat, heat it to 190°F (88°C) to achieve a stable product with a pleasant flavor and texture. Bear fat can be rendered in a heavy-bottomed pot or a dedicated fat-rendering machine.

Parasites and Trichinosis

Bear meat, like other wild game, can contain parasites such as Trichinella. These parasites can cause trichinosis, a potentially life-threatening disease. To minimize the risk of trichinosis, freeze the bear meat at 0°F (-18°C) for at least 30 days before consuming it. This step will kill the parasites and make the meat safe to eat. It’s essential to note that not all bears carry Trichinella, so proper handling and cooking are still necessary even if the meat has been frozen.