Corned Bear

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 cover 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 ena

Gordon R. NelsonAnchorage, Alaska