Corned Bear

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Use the Corned Bear as you would use Corned Beef.

Paul B. | January 4th, 2024

Recipe of Canada

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 Read more...
8	pounds	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
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. There are different types of sugar, Read more...
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. You can store baking soda unopened, at Read more...
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. Its name comes from the Medieval Latin "sal petrae," meaning "salt of rock," Read more...
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 Read more...

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.

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When making ice cream at home, chill the ice cream mixture thoroughly in the refrigerator before churning. This helps prevent ice crystals and makes sure you end with a smoother texture. Taking the time to cool your mixture can make the difference between good and great homemade ice cream.
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@Isabella C. \| March 13th, 2024
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

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Corned Bear

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