Personal record -April 14 5:30 pm 6 ft bear down ...region 2. It was feeding on grass at the edge of the forest. 2" of fat on his hind qs.
https://albums.memento.com/event40279
Personal record -April 14 5:30 pm 6 ft bear down ...region 2. It was feeding on grass at the edge of the forest. 2" of fat on his hind qs.
https://albums.memento.com/event40279
Last edited by nuadixion; 04-24-2024 at 09:06 PM.
Nice bear naud!
Nice work guys!
Nice noggin on that one for sure, good going
Glad to say I have hunted Northern BC
Simon Fraser had pretty good judgement on what he found in BC
Don't let this rob you of a hunting opportunity and loads of great meat. The last time the province studied the occurrence of trich in bear populations was in the late 90s. Then only about 15% of meat collected from hunters contained trich.
Parasites are everywhere, salmon is a good example, often having cool life cycles. I respect them, and maybe at times, eat them.
Just assume trich is present in all bear meat and cook it accordingly. I think here in the Fraser Valley, the rate is 15-25%. It gets higher as you go north. If I recall northern BC was over 50%.
I've taken 8 or so (losing count) bears in the fraser valley, so the odds are that at least one had trich.
Cook to an internal temperature of 165F and there is zero risk. Even 145F is fine. I just like 165F to not leave room for error.
You're more likely to get e-coli or salmonella from undercooked ground beef or chicken at the grocery store.
Anyone ever get toxoplasmosis from deer?