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PBHoss 11-19-2013 06:58 PM

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:

Boned out:

Out of the brine and coated in toasted corriander and black pepper:

On the Traeger with hickory pellets. Smoke setting for 2 hours and then 225F till 160F internal.

Sliced up the eye of round. Tender, juicy, great flavor.

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

Tonybel 11-19-2013 06:59 PM well done!!

dport7 11-19-2013 07:21 PM

Looks really good. Is it gamey at all?

Fwismoker 11-19-2013 07:21 PM

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

Mason Dixon Bowhunta 11-19-2013 07:39 PM

Good stuff :thumb:

93vpmod 11-19-2013 07:47 PM

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

MisterChrister 11-19-2013 07:57 PM

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

NavarreQ 11-19-2013 09:15 PM

Looks great

PBHoss 11-19-2013 10:15 PM

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.

Dauvis 11-19-2013 10:23 PM

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

ak56 11-19-2013 10:32 PM

Looks really good.

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

Fortunately hit the brakes fast enough:eek:.

Phubar 11-20-2013 02:17 AM

Well done!

sliding_billy 11-20-2013 02:56 AM

Very cool.

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