Bear 'n' Beans
- 1 pound bear meat - (to 1 1/2)
- 1/2 ounce Morton's smoke-flavored sugar cure - (to 3/4)
- 1 pound small white beans (dry)
- 2 teaspoons dry mustard
- 1 tablespoon salt
- 3 medium onions diced
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons pickle juice or vinegar mixed with
- a little cinnamon and cloves
- Bear meat prepared as above
Prepare bear meat ahead of time as follows: Take 1 to 1 1/2 pounds of clean meat with some bone left in. Best parts are from the hindquarter or front shoulders. Cut 1 to 2 inches thick.
Use 1/2 ounce of Morton's smoke-flavored sugar cure for each pound of bear meat. Rub cure in well and place meat in refrigerator for 1 to 2 weeks, depending on thickness.
Remove meat from refrigerator and soak in lukewarm water for about an hour to remove excess surface salt. Pat dry and return to the refrigerator for another 2 days.
At this point you can either put the meat in the beans (see below) or smoke in your smokehouse to desired taste and then put in the beans.
Prepare beans as follows: Soak beans overnight. Drain and rinse. Cover beans with water, and mix in all ingredients. Bake 6 to 8 hours at 250 degrees with the lid on.
This recipe yields ?? servings.