Another Bear recipe- sort of

[Undergrad]

My bear this year , I tried something a little different. Was looking into more of brining. When you soak your meat in salt it helps to preserve it, but if you add other ingredients, the salt draws the flavour of the ingredients into the meat. Now before you cook it, you have to soak the meat for a few days to draw the salt back out, but the flavour from your ingredients stays in.

So what i did was 1/2 pound of brown sugar, 1 etc large onion finely chopped, and a few cloves of garlic. Added a pound of salt (pickling salt), boil;ed it all ofr a few hours, let cool overnight, and placed meat in it for a few days in fridge, rotating every 4 hours.

Package and freeze. When defrosted, like I mentioned above, soak ofr a couple days in pure water, changing the water each day, dice and do a stir fry, you end up with a teryiaki type flavour . I almost think the brown sugar is the secret ingredient for the teryaki chinese food

The downside about doing it with these ingredients is , I'm stuck with a stir fry style meal each time, seems I can't get a good flavour for the barbecue. But next year, I'll be researching more brining recipes It's te way they make them smoked hams you buy in the stores

[MD]

I didn't get a bear last year, but a buddy just gave me half a bear he had frozen in quarters.

Well what do you do with one-quarter of a thawed out bear?

Can it.

My wife thawed it out, cut it up into roast sized chunks, browned it and and roasted it in the oven until it was 1/2 done, then cut it up into one-pint portions, put it into jars and canned it.

She took the nicer stew meat and browned and half stewed that too and put it in cans.

Now we have two dozen jars of canned bear meat to take camping and hunting.

It is real convenient, you get back to camp at dark exhausted and hungry, and instead of having to worry about taking the time to cook anything that takes a while, put on some rice or pasta, open the jar and heat it in a pan and there 's dinner!