Corned bear

1 servings

Ingredients

Quantity Ingredient
100 pounds Bear meat, boned and trimmed of fat
8 pounds Salt
4 pounds Sugar
Lowbush Moose (And other Alaskan recipes)
Gordon R. Nelson
Alaska Northwest Publishing Company
Anchorage, Alaska
ISBN 0-88240-112-2
2 tablespoons Baking soda, heaping
2 ounces Saltpeter
1 gallon Water

Directions

Here is something I found tucked away in the back of my recipe file.

I can vouch for the fact that it will make good eating, but the first ingredient is not always handy when you want it. Another essential for this is a 20 gallon keg or stoneware crock. Salt the meat down in layers in the keg, alternating layers of salt and meat. Let stand 24 hours. As soon as you finish salting the meat, mix the sugar, soda and saltpeter in the water and let stand. After the meat has been in the salt for a day, pour the sugar solution over the meat in the keg.

Keep the meat cover with liquid - a plate with a brick or rock on it will help hold the meat down in the solution. After 4 days drain the liquid from the keg into a large enamel pan and bring the liquid to a boil. Strain out the blood residue by pouring the liquid through cheesecloth. Return the solution to the keg and put the plate and rock back to hold down the meat. Now store the keg in a very cool place for 4 to 6 weeks. Use the meat as you would corned beef.

Used with verbal permission from the author.

Submitted By BILL SWISHER On 01-06-95

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