u/Scotty-fed

Making my first batch for my black bear meat, got it ground from the butcher. Used the near gun to spread on the dehydrator racks. I've eaten a bunch of this bear meat already and it's delicious. Before everyone starts panic typing about trichinosis calm down please. I'm cooking at 160 for 6 hours and the meat has been frozen for months. The bear had no signs of worms. Wondering how others have cooked black bear meat for jerky!