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First black bear!
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<blockquote data-quote="Dean2" data-source="post: 2876543" data-attributes="member: 26077"><p>You can also kill it by freezing the meat to at least -15 C, 5 F, for 20 days. If you can get it colder than that, even better. That way you can serve the meat far less done because 165 is pretty much really well done. It is also why Sous Vide works so well, the actual temp to kill it is about 135 F over a 4 hour period but it has to be an even temp thoughout and Sous Vide works really well for accomplishing that</p></blockquote><p></p>
[QUOTE="Dean2, post: 2876543, member: 26077"] You can also kill it by freezing the meat to at least -15 C, 5 F, for 20 days. If you can get it colder than that, even better. That way you can serve the meat far less done because 165 is pretty much really well done. It is also why Sous Vide works so well, the actual temp to kill it is about 135 F over a 4 hour period but it has to be an even temp thoughout and Sous Vide works really well for accomplishing that [/QUOTE]
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