Preparation Time - 24 Hours
Preparation Method - Aging

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Corned Bear

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Use the Corned Bear as you would use Corned Beef.

Paul B. | January 4th, 2024

Ingredients are for 100 Pounds
Scale It
Qty Unit Ingredient
100 pounds Bear » boned, trimmed
8 pounds Salt
4 pounds Sugar
2 tablespoons Baking Soda » heaping
2 ounces Saltpeter
1 gallon Water
Prep Time Process Time Overall Time
24 Hours 6 Weeks 6 weeks 1 day

- 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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Tested and True
Preserve your cheese longer by storing it in an airtight container with a few sugar cubes. This simple trick prevents molding, extending the cheese's shelf life, ensuring its deliciousness for many more days to come. You'll be able to enjoy your cheeses for longer.

@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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