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.
I’ve never even seen salt cod (probably because I’m in central California) but I’m sure it’s out there and here’s a tasty looking dish that just happens to be low carb, too!
2 pounds center-cut skinless boneless salt cod (baccalà), rinsed well
2 tablespoons salt-packed capers*
7 tablespoons extra-virgin olive oil
1 medium onion, finely diced (about 1 1/2 cups)
4 1/2 teaspoons red pepper flakes
1 (28-ounce) can whole San Marzano tomatoes in juice
1 teaspoon kosher or coarse sea salt
1/4 cup fresh flat-leaf parsley, coarsely chopped
1/4 cup plus 1 tablespoon fresh mint, coarsely chopped
And one more I’m posting to both blogs. I have always preferred making things from scratch. I love learning new techniques and, if I like them, I keep doing them. If not, well, at least I know how to do it. This is one thing I have not done yet: make my own salami but would love to. I have recipes (if I recall correctly) for bear and elk sausage, also (I’m pretty sure they are here on my Sustainablehome blog). If not, I will find some to share.
I can’t believe I didn’t post about this! I made homemade corned beef last year, leaving out the sugar and the pink salt, and it was fantastic! I thought, well, I could make this, then can it so I know exactly where it came from and what was in it. I haven’t gotten around to canning this because it usually doesn’t last that long!
Anyway, if you are interested (I wanted to see if I could and I did), here is how I did it:
And here is how to can it (ever since I canned that chicken, I prefer raw canning meats):
There you go! Give it a shot (even if you only do one). It really wasn’t as difficult as my brain said it would be!
These are the types of plans I set aside for the day when I have my own animals that produce milk (or find someone who just has too much)!