Text 32495, 51 rader
Skriven 2009-12-22 13:16:30 av bill swisher (1:124/311)
     Kommentar till en text av Glen Jamieson
Ärende: Re: UVA URSI  91222
===========================
On 12/22/2009 10:01 PM, Glen Jamieson wrote:

> sounds as if you have a large yard, but of course you need the space
> to exercise the huskies.  And a strong, bear-proof fence...

Where I live the bears, black and grizzly, wander where ever they want. 
  While I've not seen them I have seen their deposits in my back yard, 
and I live in town.  Down on the river we just call the neighbors on the 
cell phone and tell them they're, usually a grizzly sow and her two 
cubs, out and about.  People normally stay away from them, suffering 
occasional fatal results when they fail to do so.  My only bear 
encounter, when out and on foot, was along side the Russian River.  I 
was well armed with a stamped steel frying pan, and I was cowering 
behind some bushes about 40' across the river from it.

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Corned Bear
  Categories: Main dish, Game, American, Regional, Bear
       Yield: 1 Batch

     100 lb Bear meat, boned and trimmed
       8 lb Salt
       4 lb Sugar
       2 tb Baking soda, heaping
       2 oz Saltpeter
       1 ga Water

   Here is something I found tucked away in the back of my recipe file. I
   can vouch for the fact that it will make good eating, but the first
   ingredient is not always handy when you want it. Another essential for
   this is a 20 gallon keg or stoneware crock. Salt the meat down in
   layers in the keg, alternating layers of salt and meat. Let stand 24
   hours. As soon as you finish salting the meat, mix the sugar, soda and
   saltpeter in the water and let stand.  After the meat has been in the
   salt for a day, pour the sugar solution over the meat in the keg. Keep
   the meat covered with liquid - a plate with a brick or rock on it will
   help hold the meat down in the solution. After 4 days drain the liquid
   from the keg into a large enamel pan and bring the liquid to a boil.
   Strain out the blood residue by pouring the liquid through
   cheesecloth. Return the solution to the keg and put the plate and rock
   back to hold down the meat. Now store the keg in a very cool place for
   4 to 6 weeks. Use the meat as you would corned beef.

   Used with verbal permission from the author. Lowbush Moose (And other
   Alaskan recipes) Gordon R. Nelson, Alaska Northwest Publishing
   Company, Anchorage, Alaska, ISBN 0-88240-112-2

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