Bacon-wrapped bear loin jalapeño poppers

[irb75]

Curious about how to check the temps or how long I might need to smoke some bear loin tips in jalapeno poppers. The meat is about 1 inch cubes and I plan to smoke at 225. I figure about 3 hours of smoking should do the trick however I need to ensure the meat temp is at or above 170 (trichinosis...although I’ve read above 140 kills it all). Any ideas outside of the built in temp probe and a Thermopro instant read how i might ensure the temps are high enough in the meat?

 

[HalfSmoked]

Think you would need some kind of thermometer to check. Small ones hand held no electric like some chef's use are cheap.

Warren

 

[BigW.]

Test your instant read therm in ice water and boiling water to check for accuracy. Then test several poppers (meat portion) and enjoy. Let us know how they turn out.

 

[muskyjunky]

Curious to hear how they turn out, I've only ever had bear once and they were a sorta BBQ meatball in a crock pot. Good though.

 

[irb75]

The end result was pretty darn good. I cooked them for 2.5 hours with is prob 30 min too long @ 225. I was getting good readings off the internal probe and the ThermoPro. The bear was marinated in Italian dressing for 2 hours then after assembling the poppers I covered them with the Italian and stored overnight. The finish is a very juicy and slightly spicy popper with no wild game taste at all. Prob avoided the game taste by using loins anyway :)

 

[muskyjunky]

Thanks for the report . And the like !