With my friend, big Diane. But she answers the door that way, too. Some people!

.
.
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I was dicing jalapeno peppers to put into the mix when I had to go to the
bathroom and although I washed my hands AFTER peeing, I did not wash
them before.
.
So I get back to the kitchen, still prepping stuff on the stovetop. I'm roasting
something at a pretty high temp... and my nether regions start heating up.
So I take a step back and continue. Hotter still (I'm thinking "Geez, this oven
is like a roaring fireplace&quot . I step back more and I'm bent over stretching
trying to do my work. Hotter and hotter and hotter and suddenly I realize
what it was-- and also realized there was nothing to do but wait it out.
.
Haven't cooked commando ever since.
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The secret tingle of hot peppers. Oh, the pain of it all.....

So they'll eat anything, including meat. I've never cooked it but the neighbours.....ah....back in '72....had bear. I just remember it was....GREASY!!!!


I wonder what it could be carrying that you would have to pressure cook it?

Nothing kills prions. ..

On the other hand, a pressure cooker isn't a bad idea, especially if it was an older bear like the one we had when I was a kid. That meat was so tough Mom would cut it up into small bite-size pieces and cook it all day in a stew. It was still pretty chewy.

A pressure cooker is not really necessary, but it will speed up the process. We have a 6 liter pressure cooker (wish it was 8) and it is great for braising meat. It is also handy for cooking beans, and grains.

In order for the bear meat to be tender, it needs to get to about 190 degrees (just like pulled pork) to assure the meat is safe to eat.

When I was in high school I worked in the meat department of a small grocery store. The owner had been an avid bow hunter and it wasn't unusual for his friends to bring in game for us to process after normal working hours -- usually deer.

One day a guy brought in bear. When we put it on the ban saw it was like cutting a bag of wet cement. It flew everywhere -- the walls, the ceiling, and the inside of the saw was absolutely full of wet reeking goo.

No bear for me, thanks.

I don't like the taste, but some do.

How the meat was handled during dressing. No hair should ever touch the meat while skinning. Also, certain types of fat need to be totally removed and very little of the 'good' fat left. I often brine a large roast then crockpot it .....use seasonings of your choice. It can be some fine grub done right.

the animal was field dressed poorly and then not cleaned properly after getting the animal back to camp. The body cavity needs to be washed with cold water and then wiped down with towels, paper or regular.

I seem to remember that Trichinosis was associated with bear.

So any method that cooks to a high enough temp to kill off that type of parasite (180 F, IIRC) would make it safe.