[BJClinton]

My favorite is corned bear:

100 lbs bear meat
2 ounces baking soda
8 lbs salt
2 ounces saltpeter
4 lbs sugar

Salt the meat down in layers in a keg, alternating the salt. Let it stand overnight. At the same time the meat is put down make a solution of the suger, soda and saltpeter in 1 gallon of warm water, and let it stand overnight. Next day pour the solution over the meat. After a few days, drain off the solution, bring it to a boil, straining off the blood. Replace the fluid on the meat, keeping it covered by inverting a large plate on top of the meat. This is ready to use as corned meat within four to six weeks but may be used satisfactorily at intermediate stages.

If too salty, it must be soaked or parboiled. Save the salty water for soup, stews, cooking potatoes or other vegetables, gravy, etc.

It keeps well and can feed a family of 8 for most of a winter.

[hellinahandcart]

Oh, man. Any recipe that starts off with "First take 100 pounds of bear meat" makes me tired...

[trebb]

Shouldn't you add a few Viagra pills to counteract the saltpeter? My wife doesn't mind me using saltpeter as part of a black powder recipe, but she would claim abuse if I started putting it in my food... ;~)