Bear Ham (Cured and Smoked)

Experience black bear at its finest with this wood-smoked recipe. The key is traditional smoking, which ensures deeply flavored meat with authentic smokehouse character every time you make it.

European technique meets American wilderness

Traditional Charcuterie This preparation transforms bear hindquarter into cured ham using traditional European techniques adapted for game meat.

Ingredients

• 15-20 lb bear hindquarter, bone-in
• 3 lbs kosher salt
• 1 lb brown sugar
• 2 oz pink curing salt (Prague Powder #2)
• 2 tbsp black pepper, coarse ground
• 2 tbsp garlic powder
• 1 tbsp bay leaves, ground

European Ham Method

1. Initial Curing: Pack the ham in cure mixture. Cure for two days per pound in the refrigerator.

2. Washing and Drying: Rinse off all cure and pat dry. Hang in a cool, dry place.

3. Cold Smoking: Cold smoke periodically over several weeks for traditional flavor.

4. Aging Process: Age for at least six months in a temperature-controlled environment.

Storage: Properly aged ham keeps 1-2 years