We are diving deep into the art of old-school meat preservation with an incredible Corned Bear recipe. Curing bear meat requires patience, precision, and the right technique to transform tough wild game into a tender, intensely flavorful delicacy. Perfect for hunters and outdoor culinary enthusiasts alike.

These Preserved Lemons will keep up to a year in the refrigerator. The brine can be reused two or three times over the year, simply add more lemons.

If you want a softer peel, soak the lemons in lukewarm water for 3 days, changing the water daily.