Black Bear Pastrami
 

Never look a gift bear in the mouth!

A neighbor shared a hind leg of his Black Bear with me and upon the suggestion of a butcher's daughter, I decided to make pastrami. I used Ruhlman's recipe from Charcuterie. I had to freeze the leg before I could process it due to travel, so I cut the salt back to 1 cup from 1 1/2. The meat turned out more salty than I like so I could have cut it back just a bit further. Next spring I'll be buying my own tag and I'll be chasing after a Smokey of my own!

The leg as delivered to me:
http://i85.photobucket.com/albums/k7...ps2f5168d3.jpg

Boned out:
http://i85.photobucket.com/albums/k7...ps0ef88d3a.jpg

Out of the brine and coated in toasted corriander and black pepper:
http://i85.photobucket.com/albums/k7...ps26ced8f3.jpg

On the Traeger with hickory pellets. Smoke setting for 2 hours and then 225F till 160F internal.
http://i85.photobucket.com/albums/k7...ps0fa655af.jpg

Sliced up the eye of round. Tender, juicy, great flavor.
http://i85.photobucket.com/albums/k7...ps5b4d75cd.jpg

Like I said, just a bit more salty than I like but damn tasty! Now to find some rye, mustard, and kraut!

http://www.freesmileys.org/smileys/smiley-happy096.gif well done!!

Looks really good. Is it gamey at all?

You had me at black and at pastrami! LOL...wow is all i can say

Good stuff :thumb:

Looks great, like others, I'd like to know more about the taste...

that looks awesome! Did you soak out at all after brining/curing?

Looks great

The meat isn't gamey or greasy at all and tastes a lot like bison. I probably should have soaked the cuts for a day or so after brining to lessen the saltiness.

So... he was tastier than the average... :tape: Whoops, already used that one. :becky:

Looks really good.

I've never had bear, but almost got one this summer.

Fortunately hit the brakes fast enough:eek:.

Well done!

Very cool.