Bear Jerky (Traditional Method)

Transform your black bear into something spectacular with this traditional preparation. Through time-honored drying methods, you'll achieve protein-packed snacks perfect for the trail that will impress even the most discerning palates.

Native American preservation meets modern safety

Heritage Preservation This preparation adapts traditional jerky-making to bear meat, creating protein-rich preservation with modern food safety protocols.

Ingredients

• 8 lbs bear eye of round, sliced with grain
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 3 tbsp brown sugar
• 2 tbsp each: garlic powder, onion powder
• 1 tbsp black pepper
• 1 tbsp red pepper flakes
• 2 tsp liquid smoke
• 1 tsp curing salt

Safe Jerky Method

1. Meat Preparation: Slice the bear into quarter-inch strips. Remove all fat.

2. Marinade Process: Marinate in soy, Worcestershire, and spices for 12 to 24 hours.

3. Heat Treatment: Bear jerky must be heated to 165°F before dehydrating for safety.

4. Dehydration: Dry at 155°F until properly dried. Test by bending.