Bear Bacon
Black Bear Recipe
1Setup & Prepare
About This Recipe
Transform your black bear into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.
Transforming bear belly into breakfast gold
Artisanal Charcuterie This preparation cures and smokes bear belly to create unique bacon with incredibly rich flavor and natural marbling.
Ingredients
- 8-10 lbs bear belly, skin on
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 2 tbsp black pepper, coarse ground
- 1 tbsp garlic powder
- 1 tsp pink curing salt (Prague Powder #1)
- Apple or cherry wood for smoking
Traditional Bacon Method
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Curing Process: Apply the cure and refrigerate for 7 to 10 days, flipping daily.
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Rinsing and Drying: Rinse thoroughly and pat dry. Let the surface dry for several hours.
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Cold Smoking: Cold smoke at 80°F to 90°F for 12 to eighteen hours.
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Final Cooking: Steam or poach to 165°F internal. Cool before slicing.
2Ingredients
Shopping List
3Cooking Instructions
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Curing Process: Apply the cure and refrigerate for 7 to 10 days, flipping daily.
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Rinsing and Drying: Rinse thoroughly and pat dry. Let the surface dry for several hours.
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Cold Smoking: Cold smoke at 80°F to 90°F for 12 to eighteen hours.
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Final Cooking: Steam or poach to 165°F internal. Cool before slicing.
Specialty Preparations
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Nutrition Facts
Per serving: 460 calories, 42g protein, 32g fat, 8g carbohydrates.
