Bear Pepperoni

[Orion]

Hi,

Looking for some help with making bear pepperoni. I have 10 lbs of lean quality trim from a young spring black bear. I've been searching for recipes and final IT temperatures for food safe conditions. Does anyone have a recipe for bear meat that they have used and is proven to produce a good product?

My main concern is bringing the IT up to positively safe levels without having a melt down. While the bear came from a remote forested area (no dumps or garbage) and I am confident it is "clean" I want to be safe. Temperature recommendations  on the internet vary.

Is pepperoni usually made on the lean side? I will be using pork shoulder to blend with the bear and was thinking about 15-20% pork shoulder. Can I go leaner?

Any experience in this department would be greatly appreciated. I will post pics and details of the process and finished product if I can get a little help to go ahead. Thanks.