1. Prep: Clean and sanitize your 20-gallon food-grade keg or stoneware crock thoroughly before starting. Ensure all equipment is fully sterilized to maintain a safe curing environment.

2. Trim: Debone the bear meat and thoroughly trim away all visible surface fat, as wild game fat can spoil quickly during a long cure.

3. Layer: Alternate uniform layers of the coarse salt and your trimmed bear meat directly into the crock. Set the vessel aside.

4. Dissolve: Separately, in a large mixing bowl, thoroughly dissolve the sugar, heaping baking soda, and your curing agents into 1 gallon of water. Set this solution aside.

5. Rest: Let both the salted meat vessel and the liquid solution stand undisturbed for 24 hours.

6. Combine: After the meat has rested in the salt for a full day, pour the prepared liquid solution directly over the meat inside the crock.

7. Cover: Add additional fresh water to the vessel, using just enough to completely submerge all of the meat.

8. Weight: Place a clean, food-safe plate face-down over the meat, and top it with a heavy, sanitized weight to keep the meat fully submerged beneath the brine line to prevent spoilage.

9. Boil: After 4 days, carefully drain the curing liquid from the vessel into a large enamel pan. Bring the mixture to a rolling boil on your stove.

10. Strain: Remove the liquid from the heat. Strain out all accumulated residue by pouring the hot liquid through layers of cheesecloth.

11. Return: Pour the clarified solution right back into the crock over the meat. Reapply the plate and weight to ensure everything stays securely pressed down.

12. Cure: Store the vessel in a very cool, temperature-controlled environment (strictly monitored between 36°F and 40°F, such as a commercial refrigerator or reliable cold cellar) for 4 to 6 weeks to ensure safety.

13. Cooking Temp: When you're ready to cook, make sure the internal temperature reaches a minimum of 160°F (71°C) using a digital meat thermometer to guarantee it is entirely safe to eat.

14. Serve: Remove from the heat, let it rest for 45 minutes, slice thinly against the grain to serve.

15. Use: Utilize your finished Corned Bear exactly as you would use a traditional corned beef.

16. You've absolutely got this!