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Print this Recipe    Corned Bear

Corned Bear Meat

100 lbs bear meat
2 ounces baking soda
8 lbs salt
2 ounces saltpeter
4 lbs sugar

Salt the meat down in layers in a keg, alternating the salt. Let
it stand overnight. At the same time the meat is put down make a
solution of the suger, soda and saltpeter in 1 gallon of warm water,
and let it stand overnight. Next day pour the solution over the
meat. After a few days, drain off the solution, bring it to a boil,
straining off the blood. Replace the fluid on the meat, keeping
it covered by inverting a large plate on top of the meat. This is
ready to use as corned meat within four to six weeks but may be
used satisfactorily at intermediate stages.

If too salty, it must be soaked or parboiled. Save the salty water
for soup, stews, cooking potatoes or other vegetables, gravy, etc.

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