Yeah, that is an interesting article...I didn’t know about the freezing @ -5 deg. F. for 20 days angle, and the salt/salami info..
Me either. I’ve eaten bear before, a couple of times. Wish I wou,da known about freezing it first. I’m a T ill not sure Bout the salami though- rather have it from meat that doesn’t have trichanosiz potential. Though I wouldn’t mind it fried. I do like bear meat- maybe freezing the meat for 20 days. Then making salami would be ok-