Doing a generic Google search for yourself can be a little revealing. For myself, if you do not know where I live, I could be a nurse practitioner or a police officer. I am neither.
I live in Central California, am a stay-at-home wife, and love to learn. I love to share my thoughts on various subjects on this website. However, my overall focus is on health and continually learning how to better myself (and help anyone I can through that process). That is where my Atkins Journey comes into play. Through that website (and ID on Instagram and Facebook), I share the most about my life and progress.
Out of all of the projects I have done, my body is the most interesting. What works for so many people does not work for me and it’s fascinating to find alternatives to enable my body to improve and become healthier and stronger with each day. So, if you would like to actually hear more from me, check out my other “personality”. 🙂
Yes, you read that correctly. My son was gifted with some bear meat, so I volunteered to cook it for him (none of us had tried it). My mind usually goes to Mexican when I think of cooking meat and I was really leaning toward carne asada or colorado but I wanted to be able to taste the meat. So, I settled on this simple already-loved recipe.
Here’s the link (for those who do not know, if I post a recipe, I only post the ingredients. You have to visit the link to read their instructions).
- 18 pounds bone-in pork shoulder (skin-on picnic shoulder is a good choice, too), cut into 2-pound chunks
- 1/2cup fresh lime juice
- 1/2cup salt
- About 4 gallons lard or vegetable oil
- If using vegetable oil: 1pound piece of slab bacon, cut it into 6 or 8 pieces
First: I did not have 18 pounds of bear meat. I had maybe two. So, all quantities were adjusted accordingly (just sprinkled with salt). Second: I used lemon juice because that’s what I had. I also cooked it in beef fat (with about a cup of bacon grease) because I just rendered a bunch a few months ago. Third: I used my crock pot on high for the first step of cooking. For the final step, I got lazy and just tossed the meat under the broiler to crisp up.
I let the meat cook in the crock pot for about 5 hours, until the meat broke apart with a little force. I drained it on paper towels, transferred it to an old pie pan and threw it under the broiler for a few minutes.
I was surprised by the flavor! Hank Shaw described bear’s flavor as beefy pork or porky beef and he was right! I love it! I did not add any other seasoning to this meat and it’s perfect. So, If I could eat all of this (it’s going home with my son after he gets off work), it would be in a bowl with grated cheese, salsa, diced onion, cilantro (see? Fruit AND vegetables), and sour cream.
And then, there would be me, huffing and puffing away with my manual Corona meat grinder! lol