What's the recipe on those? I might look at bear, next year. Never specifically went out for them.
After consultation with several "Philadelphia lawyers" I'll provide you with my recipe and process; how I do it my way, with my equipment. What's more, how YOU process and care for your bear in the field and transport it home or to the butcher will affect the final product. Guaranteed.
The bears I've killed or my friends have, have been taken in sub-alpine or alpine berry fields in wilderness. Commonly they are quite tasteless yet sweet. If I had to ascribe a flavor of any kind to these bears I would describe it as very, very mild pork tenderloin. On the other hand, harvest one near a garbage dump, a salmon stream or river... I have no experience with that. My sincere apologies.
I recommend using the directions from the Speed (pressure) Cooker you utilize. Mine is a Mirro Matic 22 Quart model, and it's as old as Noah's grandfather Methuselah, but it still operates rather well. That is to say, I have yet to burn or scald myself, put out my eyes or blow up the kitchen.
My pressure cooker holds 20 wide mouth pint sized mason jars. Two layers with 10 jars each layer. I place 2 quarts of water in the pressure cooker. Once my cooker "control" begins to jiggle on the top of the cooker I cook the bear for 75 minutes at 10 lbs pressure.
I keep things simple. Accordingly, I only add 1/4 TSP (teaspoon) of course Kosher salt and 1 TBS (tablespoon) of Wright's or Stubbs' liquid hickory smoke to the cubed bear in the jar. I fill the jar with bear until 1/4 inch below the lid. NO, I do not cook the bear before pressure cooking it. That's just me.
Hope this helps some!
