Butcherng a pig.

[brin]

Lions and bears can cause trichinellosis but I ain't gonna eat them. We have a deal, me, lions, and bears. I won't eat them if they don't eat me. So far the deal has worked.

Thanks Dan, that is good information but I am still going to cook all wild game well done...since I have no clue what they have been eating or what tick or other vole has contaminated their blood....Just me...and I never could eat rare pork or poultry or rabbit wild or domestic....just me again....

I am making the same deal with Bears & Lions....I will not eat them, even well done if they don't eat me...:laughing:

 

[dmccarty]

Thanks Dan, that is good information but I am still going to cook all wild game well done...since I have no clue what they have been eating or what tick or other vole has contaminated their blood....Just me...and I never could eat rare pork or poultry or rabbit wild or domestic....just me again....

I am making the same deal with Bears & Lions....I will not eat them, even well done if they don't eat me...:laughing:

I think the advice the CDC had on game animals was too cook to 160 which seems like danged good advice. Especially for pig. I went and look it up because I remember the cooking show saying it was safe to cook under 170 and I wanted to check what I heard. The recommendation was about farm raised pigs though. for wild game, I would certainly cook higher for the reasons you stated.

I do eat rare pig and I am normal so far. :laughing: At least as far as normal as I can get.

Later,
Dan

 

[Bird]

I am making the same deal with Bears & Lions....I will not eat them, even well done if they don't eat me...

Never eaten any lion and don't expect to in the future, but black bear is pretty good eating.:laughing:

 

[dmccarty]

Never eaten any lion and don't expect to in the future, but black bear is pretty good eating.:laughing:

Was it fatty?

Was it cooked so Brin would not get worms? :laughing::laughing::laughing:

After looking at some of the pictures of what you get from infected, undercooked meat, I don't want no worms either!

Later,
Dan

 

[creekbend]

Never eaten any lion and don't expect to in the future, but black bear is pretty good eating.:laughing:

I have only shot two black bears in my life and that was many years ago. Because the meat is so greasy, we would bone out the bear meat and mix it with ground beef. This was a 50/50 mix. After grinding, my Father and I would make patties, and we would also make 4-5 lb portions that made excellent meat loaf. Today when I prepare meat loaf, I use 60% ground beef and 40% ground pork.

 

[creekbend]

Was it fatty?

Was it cooked so Brin would not get worms? :laughing::laughing::laughing:

After looking at some of the pictures of what you get from infected, undercooked meat, I don't want no worms either!

Later,
Dan

Remember "Blackened Redfish". The Redfish were seared at such a high temperature that it killed all the worms in the flesh. This recipe greatly reduce the redfish populations, because the restaurants were mainly using "Bull Reds" that were the breeding stock. The customers eating "Blackened Redfish" never knew that they were eating crispy fried worms. Even when they were eating at a fancy restaurant and paying high prices.

 

[Bird]

Was it fatty?

Was it cooked so Brin would not get worms? :laughing::laughing::laughing:

After looking at some of the pictures of what you get from infected, undercooked meat, I don't want no worms either!

Later,
Dan

It may not have been the biggest black bear even killed in Alaska, but I guess it was close. The bearskin rug was 8'2" by 8'4", so he was a rather old boar, I reckon. The roast was no more fatty than a pork roast, but was a little bit tough. And the ground meat . . . well, my wife made some chili one night after she'd told me earlier in the day that she was out of ground beef. So I after I'd eaten the chili, I remembered what she'd said about being out of ground beef, so I asked her what she made the chili from and she said it was half moose and half bear.

 

[dmccarty]

Remember "Blackened Redfish". The Redfish were seared at such a high temperature that it killed all the worms in the flesh. This recipe greatly reduce the redfish populations, because the restaurants were mainly using "Bull Reds" that were the breeding stock. The customers eating "Blackened Redfish" never knew that they were eating crispy fried worms. Even when they were eating at a fancy restaurant and paying high prices.

Never understood burnt fish. I prefer fish raw! :licking:

Wait, did someone mention worms? :laughing::laughing::laughing:

Later,
Dan

 

[dmccarty]

It may not have been the biggest black bear even killed in Alaska, but I guess it was close. The bearskin rug was 8'2" by 8'4", so he was a rather old boar, I reckon. The roast was no more fatty than a pork roast, but was a little bit tough. And the ground meat . . . well, my wife made some chili one night after she'd told me earlier in the day that she was out of ground beef. So I after I'd eaten the chili, I remembered what she'd said about being out of ground beef, so I asked her what she made the chili from and she said it was half moose and half bear.

Did you shoot that monster?

No way would my wife eat either moose nor bear. I don't know how the wifey could be a farm girl but she is. Strange family I married into. :laughing:

Later,
Dan

 

[cqaigy2]

Did you shoot that monster?

No way would my wife eat either moose nor bear. I don't know how the wifey could be a farm girl but she is. Strange family I married into. :laughing:

Later,
Dan

She's really missing out if she won't eat moose! If i had to pick between moose and elk, i'd eat the moose....first then if i had room id eat the elk.