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Old 11-19-2013, 06:58 PM   #1
PBHoss
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Join Date: 10-13-10
Location: Potomac, MT
Default 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!
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Old 11-19-2013, 06:59 PM   #2
Tonybel
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well done!!
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Old 11-19-2013, 07:21 PM   #3
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Looks really good. Is it gamey at all?
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Old 11-19-2013, 07:21 PM   #4
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You had me at black and at pastrami! LOL...wow is all i can say
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Old 11-19-2013, 07:39 PM   #5
Mason Dixon Bowhunta
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Good stuff
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Old 11-19-2013, 07:47 PM   #6
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Looks great, like others, I'd like to know more about the taste...
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Old 11-19-2013, 07:57 PM   #7
MisterChrister
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that looks awesome! Did you soak out at all after brining/curing?
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Old 11-19-2013, 09:15 PM   #8
NavarreQ
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Looks great
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Old 11-19-2013, 10:15 PM   #9
PBHoss
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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.
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Old 11-19-2013, 10:23 PM   #10
Dauvis
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So... he was tastier than the average... Whoops, already used that one.
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Old 11-19-2013, 10:32 PM   #11
ak56
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Looks really good.

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

Fortunately hit the brakes fast enough.
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Old 11-20-2013, 02:17 AM   #12
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Well done!
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Old 11-20-2013, 02:56 AM   #13
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Very cool.
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