Both species of trichinosis associated with bears are incredibly hard to kill by freezing. The odds of you getting it is ridiculously low, like lightning striking you the same day you win the lottery and bumping into a Victoria's Secret catalog model that just thinks your jokes are hilarious and that she'd just dying to learn how to fletch arrows. According to a Centers for Disease Control study that surveyed the incidence of the disease from 2008 to 2012, there were only 84 cases of trichinosis in all of America. Of those, 43 were eating wild game. That’s 43 people in a five-year period, and 30 of those 43 were in one incident. (Bear was butchered on a table where food was later served at a large party, just plain BAD food safety and lack of common sense. Some people didn't even eat the bear meat and still got it)
Cured salami is one of your options. Between the sodium chloride salts and the fermentation enzymes, the trich spores are killed. But unless you are really knowledgeable about fermentation curing of meats and salami, don't do it. Every time vs temp table I have read indicates a minimum internal temperature of 160 degreed F and held there for at least 3-5 seconds. Problem is most home meat thermometers have a degree of variation and really are not all that terribly accurate, AND can you guarantee EVERY nook and cranny in the cut of meat has reached the necessary temperature? For a steak, that is past medium, and would just be sad (more about that later). But for jerky, I don't think it is gonna be a great problem. You could smoke at a far lower temp for a longer time and then at the very end yank the temp really high for the coup de grace.
Back to the steaks and wanting them pink, juicy, tender and still not laced with little parasites that are going to do all they can to kill me.....sous vide. That's French for "under vacuum" because the food is sealed in vacuum bags and immersed in a water bath cooking machine that holds the water at a very specific temperature and circulates the water around the bagged meat (or whatever you are cooking). You can literally hold the steaks at 128 degrees for one hour plus, killing the trich, then toss them in a smoking hot cast iron pan for a quick sear on each side for 30 seconds for a perfect and perfectly safe rare bear steak.
