Black Bear Bacon
- Thread starter 7.62Man
- Start date
I would do it just like regular bacon. Cut the meat/fat from the ribsection that looks like bacon ,cut into rectangular pieces, let the meat soak for 7-10 days in a brine. I use 1 cup pickling salt, 1 cup brown sugar, 20 cups water to this I add cure #1 at the rate of 1 tsp/5 lbs of the meat and water. After it has soaked for the 7-10 days remove and hang in a cool place for a day to dry. Then Smoke to an internal temp of 137F.
If you want back bacon take the loin and put in a brine( same formula a for slab bacon above) for 7-10 days remove pat dry then roll in corn meal.
If you want back bacon take the loin and put in a brine( same formula a for slab bacon above) for 7-10 days remove pat dry then roll in corn meal.
Thank-you!
Bear bacon making I go! (well to the freezer first)
Well, how did the bacon turn out?
Ted
