Bears can differ, and you could cook up a bit and see how it tastes to you. Definitely get off all the bear fat. I got a good, tasty bear, and made a great batch of summer sausage, using pork fatback.

Big Game
@Big Game
Best posts made by Big Game
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RE: Bear sausage ....Smoke or Summer???
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RE: Bear sausage ....Smoke or Summer???
I am just a hunter, but this is what I have understood. There was a study many years ago that estimated that 13% of black bears in California carry the parasite. For that matter, wild pigs can carry trich too. It is not something to be messed with. I did bear summer sausage last year, and cooked to IT of 160. Unless you do anything other than cook the meat to 160 degrees per CDC guidelines, you could have some risk. Do your own research, I would not take anyone’s word that their process is safe.
Here is the CDC on trich. https://www.cdc.gov/parasites/trichinellosis/hunters.html#:~:text=How can I prevent trichinellosis,of doneness for game meat
Steve Rinella and his crew got it on a black bear hunt. He talks about it on a MeatEater video, which is on YouTube. Hank Shaw also has a great blog post: https://honest-food.net/on-trichinosis-in-wild-game/
As for uncooked bear meat products like salami, is more complicated and I don’t yet understand how/if that could be done safely.
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RE: Bear sausage ....Smoke or Summer???
I was chatting with a guy in the Upper Peninsula, who was quite surprised to be talking with a Californian who hunts. Like me, he had recently taken a bear. He shared the meat with his friends, and they all went and bought bear tags. In discussing the bad reputation that bear meat has, he pointed out that back in the old days the local dumps were not fenced, and so the bears in the area were of course all eating at the dump. For anyone who is “on the fence” about eating bear, I would recommend this very balanced post by Hank Shaw. https://honest-food.net/pelmeni-and-the-eating-of-bears/
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RE: No pork fat
I am in L.A. of all places. I found a local butcher shop that processes wild game. They regularly order fatback so that they can make sausages for their customers. They wouldn’t sell what they had, but they would order for me from their source, just took a day or so to get. I think they charged me $3 lb but I use only 20% fat rather than 50% pork butt at similar prices. Plus I am trying to use my meat, not buy more meat that I don’t want or need.
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RE: Bear sausage ....Smoke or Summer???
That sucks. What an amazing bear he got. I killed a bear and didn’t have a local butcher so I went to Yelp. Initially the guy insisted that he could only give me cooked product because of trich danger. I told him to give it back fresh and put a sticker on it, like you get on every package of meat you ever buy. I wasn’t impressed with his Italian sausage. I wish I had butchered it and made sausage myself. Lesson learned, never again.
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RE: No pork fat
Thanks, that is good to know about Choice Meats. I do have a couple local butchers here but lately I process most things by myself when I can.
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RE: Bear sausage ....Smoke or Summer???
Thanks Jonathon. I was actually in Redding CA which is 8 hours north. Weather was hot, bear was huge, and it was all I could do get it chunked up and run into town and get sausage made. There are some decent butchers in that area but many of them will not handle bear, so I didn’t have much choice. That is actually what spurred me to take up sausage making, I figured I could do better than that butcher, and it turned out I can!
Latest posts made by Big Game
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RE: No pork fat
Thanks, that is good to know about Choice Meats. I do have a couple local butchers here but lately I process most things by myself when I can.
-
RE: Bear sausage ....Smoke or Summer???
Thanks Jonathon. I was actually in Redding CA which is 8 hours north. Weather was hot, bear was huge, and it was all I could do get it chunked up and run into town and get sausage made. There are some decent butchers in that area but many of them will not handle bear, so I didn’t have much choice. That is actually what spurred me to take up sausage making, I figured I could do better than that butcher, and it turned out I can!
-
RE: No pork fat
I am in L.A. of all places. I found a local butcher shop that processes wild game. They regularly order fatback so that they can make sausages for their customers. They wouldn’t sell what they had, but they would order for me from their source, just took a day or so to get. I think they charged me $3 lb but I use only 20% fat rather than 50% pork butt at similar prices. Plus I am trying to use my meat, not buy more meat that I don’t want or need.
-
RE: Bear sausage ....Smoke or Summer???
That sucks. What an amazing bear he got. I killed a bear and didn’t have a local butcher so I went to Yelp. Initially the guy insisted that he could only give me cooked product because of trich danger. I told him to give it back fresh and put a sticker on it, like you get on every package of meat you ever buy. I wasn’t impressed with his Italian sausage. I wish I had butchered it and made sausage myself. Lesson learned, never again.
-
RE: Bear sausage ....Smoke or Summer???
I am just a hunter, but this is what I have understood. There was a study many years ago that estimated that 13% of black bears in California carry the parasite. For that matter, wild pigs can carry trich too. It is not something to be messed with. I did bear summer sausage last year, and cooked to IT of 160. Unless you do anything other than cook the meat to 160 degrees per CDC guidelines, you could have some risk. Do your own research, I would not take anyone’s word that their process is safe.
Here is the CDC on trich. https://www.cdc.gov/parasites/trichinellosis/hunters.html#:~:text=How can I prevent trichinellosis,of doneness for game meat
Steve Rinella and his crew got it on a black bear hunt. He talks about it on a MeatEater video, which is on YouTube. Hank Shaw also has a great blog post: https://honest-food.net/on-trichinosis-in-wild-game/
As for uncooked bear meat products like salami, is more complicated and I don’t yet understand how/if that could be done safely.
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RE: Summer Sausage Help
jsboettcher Yes you just add it in the specified quantities on the label. You do not need to adjust your recipe. Waltons has it.
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RE: Bear sausage ....Smoke or Summer???
I was chatting with a guy in the Upper Peninsula, who was quite surprised to be talking with a Californian who hunts. Like me, he had recently taken a bear. He shared the meat with his friends, and they all went and bought bear tags. In discussing the bad reputation that bear meat has, he pointed out that back in the old days the local dumps were not fenced, and so the bears in the area were of course all eating at the dump. For anyone who is “on the fence” about eating bear, I would recommend this very balanced post by Hank Shaw. https://honest-food.net/pelmeni-and-the-eating-of-bears/
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RE: Bear sausage ....Smoke or Summer???
Jonathon Hey thanks! I am not yet a bear hunter, but I do hunt bear. We are overrun in California with black bears, and very few people hunt them. Contrary to widespread belief, bear meat can be delicious.
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RE: Bear sausage ....Smoke or Summer???
Bears can differ, and you could cook up a bit and see how it tastes to you. Definitely get off all the bear fat. I got a good, tasty bear, and made a great batch of summer sausage, using pork fatback.
-
RE: Summer Sausage Help
I was having similar problems, even though I was following the book carefully. In my last batch of venison, I added Sure Gel and it came out perfectly. I cook to internal temp of 152, and use sous vide if it ends up taking overly long. Ice bath at the end.