Bear meat must be cooked to 160 because of tricanosis(?), because they eat so much rotten meat, etc. I know of many that keep their bear meat, make sausage or cured ham out of it, but most, like me, give the bear meat away. I won't eat it. However, a fat fall bear has the purest clear tallow you can imagine. I render all of it for cooking and mix with mutton tallow, bee's wax and a little pine pitch, to make remarkable boot grease.

Pap