Hi all, I helped out with a black bear hunt recently and got some meat. The thing is, bear can carry trichinosis and needs to be cooked thoroughly. It's great in stew, chili, pasta sauce, etc. since you can cook those for ages and they just get better but I also have some breakfast sausage (just seasoned ground meat, not links). Normally I would just fry up breakfast sausage but it seems like by the time it's 165° internally it's dry and rubbery. Is there a better way to do this?
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