Buddy of mine shot a year and a half old bear. While gutting it there were 3-4” worms in its stomach cavity. We don’t think they were actually in the stomach or intestines but in the cavity. He hasn’t seen anything in the meat itself yet while butchering. They say cook to 165 and good but I just don’t know. Thoughts?
I’d cook the crap out of that before I even considered eating it. Use a thermometer to ensure its cooked to 165 before consuming. Just because you can’t see it, doesn’t mean it isn’t there. Lots of foodborne pathogens are microscopic in size.
Tossing it out would also cross my mind but that seems particularly wasteful. But then again, the alternative of potentially getting severely ill doesn’t seem that appealing either. Good luck
I would read up on trichinellosis…
Also worth a listen on this topic!
https://www.themeateater.com/listen/meateater/ep-191-sicker-than-hell
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