Valle Vidal Spring Bear Hunt 2023

[Valley1320]

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.

Not to worried about losing much on my width. But gonna lose a fair bit on my length cause of cartilage and meat

 

[Valley1320]

 

[muddymike55]

awesome bear congrats man. we only have coons to tree here in illinois. but being behind the dogs is always enjoyable.

 

[Valley1320]

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?

 

[Deleted member 28227]

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?

I like to hit them with the sousvide first so don't have to over cook them then I sear them in the pan.

 

[Deleted member 28227]

I think we can all agree @Valley1320 won spring bear 2023

Congrats on a great hunt, and thank you for sharing all the photos!

 

[Valley1320]

I like to hit them with the sousvide first so don't have to over cook them then I sear them in the pan.

Thankyou

 

[Valley1320]

I think we can all agree @Valley1320 won spring bear 2023

Congrats on a great hunt, and thank you for sharing all the photos!

Aw bet one of you guys find a tank of a boar and put me to shame

 

[kansasdad]

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?

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??

 

[Valley1320]

Ya I figured I'd take it to 160.

 

[Deleted member 28227]

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??

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

https://naldc.nal.usda.gov/download/IND43966140/PDF

This study finds safe at 120 after 6 hours

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

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.

 

[kansasdad]

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

https://naldc.nal.usda.gov/download/IND43966140/PDF

This study finds safe at 120 after 6 hours

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

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.

Love the additional input @wllm

 

[Deleted member 28227]

Love the additional input @wllm

Totally agree with you though... don't be Steve Rinella

 

[Valley1320]

What seasonings you like @wllm

 

[Deleted member 28227]

What seasonings you like @wllm

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.

 

[Valley1320]

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.

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...

 

[Sask hunter]

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.

Cause of that my spring bears become sausage. I haven’t had a bad fall bear yet but I have only ever shot one fall bear.

 

[Valley1320]

 

[The Hedgehog]

I don't know how I missed seeing all this until just now. Wow. Congrats and thanks for sharing. Awesome bear.

 

[Valley1320]

Well I wonder what's gonna be for supper.