Bear Meat Smoked
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Bear Meat Smoked

Bear Meat Smoked




      

Bear Meat Smoked


Bear Meat Smoked Is it better to smoke bear meat? If so, how should it be prepared?

Depends on your taste; salt with dry salt, in a pail over night cut the meat in strips first. Wash the strips after fifteen hours, and string on sticks over a wood fire, burned well down to coals. Feed the fire with strips of wood the size of your finger, and do not let the fire burn the meat the meat should be only four to six inches above the coals or burning wood. When the meat stops dripping, it is jerked. This is not exactly smoking the meat, but is the best way to prepare it, if the meat is cut into 2x2 inch strips, or thereabouts. You can smoke in a barrel, by making a smudge and covering meat in, as in smoking hams. Bear meat is sometimes very greasy, and dries away very much, but it is a good way to prepare.

Harding, A.R.. 3001 Questions and Answers. Columbus, Oh: A.R. Harding, 1913.

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