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Corned Bear
/ 291Use the Corned Bear as you would use Corned Beef.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 100 | pounds | Bear » boned, trimmed |
Bear
Bear meat, prized for its rich, gamey flavor, offers a unique culinary experience. From hearty stews to tender roasts, it's a versatile ingredient that adds depth to dishes with its robust taste and
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|
| 8 | pounds | Salt |
Salt
Salt, the quintessential seasoning, plays a pivotal role in enhancing flavors and balancing tastes in cooking. From its humble origins to its diverse forms, salt adds depth, complexity, and texture to dishes, making
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|
|
| 4 | pounds | Sugar |
Sugar
Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts.
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There are different types of sugar, |
|
| 2 | tablespoons | Baking Soda » heaping |
Baking Soda
Baking Soda is also known as sodium bicarbonate and bicarbonate of soda. Its a leavening agent used in many baked goods, such as cookies, cakes and muffins.
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You can store baking soda unopened, at |
|
| 2 | ounces | Saltpeter |
Saltpeter
Saltpeter, known chemically as potassium nitrate (KNO₃), is a naturally occurring mineral that has been used for centuries in various applications.
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Its name comes from the Medieval Latin "sal petrae," meaning "salt of rock," |
|
| 1 | gallon | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 24 Hours | 6 Weeks | 6 weeks 1 day |
Directions:
- For this recipe, you will need a 20 gallon keg or stoneware crock.
- Saltpeter can be purchased at most drug stores.
1. Debone and trim the bear of fat.
2. Alternate layers of salt and bear meat into the keg. Set aside.
3. Separately, mix the sugar, baking soda and saltpeter in water. Set aside.
4. Let both stand 24 hours.
5. After the meat has been in the salt for a day, pour the sugar solution over the meat in the keg.
6. Add additional water just to cover the bear meat.
7. A plate with a clean brick or rock on it will help hold the meat down in the solution.
8. After 4 days drain the liquid from the keg into a large enamel pan and bring the liquid to a boil.
9. Strain out the blood residue by pouring the liquid through cheesecloth.
10. Return the solution to the keg and put the plate and rock back to hold down the meat.
11. Store the keg in a very cool place for 4 to 6 weeks.
Submitted by Paul B. | January 4th, 2024 See all of Paul B.'s Recipes.
Filed Under:
Tested and True
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| @Isabella C. | March 13th, 2024 |
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This is so unique.! I'm not sure if I could find bear meat, but I'm definitely going to look into it. Sounds like an adventure. I gave it a 5 |