Bear 'n' Beans

Recipe Ingredients

1 lb	454g / 16oz	Bear meat - (to 1 1/2)
1/2 oz	14g	Morton's smoke-flavored sugar cure - - (to 3/4)
		Beans
1 lb	454g / 16oz	Small white beans (dry)
2 teaspoons	10ml	Dry mustard
1 tablespoon	15ml	Salt
3 tablespoons	45ml	Onions - diced (medium)
1/4 cup	40g / 1.4oz	Brown sugar
1/4 cup	59ml	Molasses
2 tablespoons	30ml	Pickle juice or vinegar - mixed with
		A little cinnamon and cloves
		Bear meat - prepared as above

Recipe Instructions

Prepare bear meat ahead of time as follows: Take 1 to 1 1/2 pounds of clean meat with some bone left in. Best parts are from the hindquarter or front shoulders. Cut 1 to 2 inches thick.

Use 1/2 ounce of Morton's smoke-flavored sugar cure for each pound of bear meat. Rub cure in well and place meat in refrigerator for 1 to 2 weeks, depending on thickness.

Remove meat from refrigerator and soak in lukewarm water for about an hour to remove excess surface salt. Pat dry and return to the refrigerator for another 2 days.

At this point you can either put the meat in the beans (see below) or smoke in your smokehouse to desired taste and then put in the beans.

Prepare beans as follows: Soak beans overnight. Drain and rinse. Cover beans with water, and mix in all ingredients. Bake 6 to 8 hours at 250 degrees with the lid on.

This recipe yields ?? servings.

Source:
Alaska Department of Fish and Game at http://www.state.ak.us

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