BLACK BEAR MEAT
CARE AND PREPARATION

Hunters who salvage the meat from black bears know what other hunters are missing: black bear can offer a delicious meal of wild game. The following tips for hunters will help ensure the proper care and preparation of the meat.

The palatability of black bear meat varies by area, time of year, and by the individual bear’s diet. In areas of Alaska where salmon are common, bear meat is generally considered better quality in the spring. Late fall is also considered a good time for harvesting bears throughout the state because they have generally been eating berries. Cooler fall temperatures also provide better conditions for handling bear meat.

Bear meat requires no aging and spoils more quickly than other big game, perhaps because of its higher fat content. Aging does not improve the flavor or tenderness of bear meat and actually tends to dry and toughen it.

The procedures for freezing or canning of bear meat are similar to those for pork. Try to freeze, can or eat the meat with in a week after it is killed, as the flavor becomes stronger with age. Trim the fat from the meat especially well. The freezer life of bear is roughly six months at -10^o F or nine months at -20^o F. As is the case for all meat, good wrapping and sealing is well worth the effort.

Black bear meat, like pork, can be a carrier of the parasite Trichinella spiralis. The parasite causes the disease trichinosis, so you must take precautions to kill the parasite before eating the meat. The meat is safe it you follow these guidelines. The recommended cooking time for fresh bear meat and pork is 375^o F for 20-25 minutes per pound. For cuts of meat larger than three pounds, double the cooking time. A temperature of 137^o F kills the parasite, but a suggested safe margin is an internal roasting temperature of 170^o F. A good rule of thumb is to cook until there is no trace of pink meat or fluid. Be especially careful to look in the joints and close to the bone. Freezing does not kill the parasite or render undercooked meat safe for eating. Cooking in a microwave oven may not kill the parasite and is therefore not recommended.

The nutritive value of bear meat surpasses that of commercially produced beef. As with other wild game, it is high in protein, minerals and vitamins while low in fat and calories as compared with beef.

Tender bear meat is ideal for steak and roast cuts, while less tender meat is best well seasoned or marinated. Bear fat is an excellent shortening and can be used in pastries and cakes. The meat can be made into sausage and ham, and is especially good if smoked (remember, however, the safe cooking temperature is 170^o F).

Reading Black Bear Sign How Big Is That Bear

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