100 lb Bear meat; boned and trimmed
8 lb Salt
4 lb Sugar
2 tb Baking soda; heaping
2 oz Saltpeter
1 ga Water
Here is something I found tucked away in the back of my recipe file. I
can vouch for the fact that it will make good eating, but the first
ingredient is not always handy when you want it. Another essential for
this is a 20 gallon keg or stoneware crock. Salt the meat down in
layers in the keg, alternating layers of salt and meat. Let stand 24
hours. As soon as you finish salting the meat, mix the sugar, soda and
saltpeter in the water and let stand. After the meat has been in the
salt for a day, pour the sugar solution over the meat in the keg. Keep
the meat covered with liquid - a plate with a brick or rock on it will
help hold the meat down in the solution. After 4 days drain the liquid
from the keg into a large enamel pan and bring the liquid to a boil.
Strain out the blood residue by pouring the liquid through
cheesecloth. Return the solution to the keg and put the plate and rock
back to hold down the meat. Now store the keg in a very cool place for
4 to 6 weeks. Use the meat as you would corned beef.
Used with verbal permission from the author.
Lowbush Moose (And other Alaskan recipes) by Gordon R. Nelson,
Alaska Northwest Publishing Company, Anchorage, Alaska,
ISBN 0-88240-112-2
