100 lb Bear meat, boned and trimmed of fat
8 lb Salt
4 lb Sugar
2 tbsp Baking soda, heaping
2 oz Saltpeter
1 gal Water
You will also need a 20 gal keg or stoneware crock for this project
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 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. Store the keg in a very cool place for 4 to 6 weeks.
Use the meat as you would corned beef.