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Sled...if I may make a suggestion. If the roast fits I would put in a large zip lock bag and get all the air out. You want it totally submerged I believe for best results.
Corned bear is one of my all time favorites. If you steam it done it will be firm and you can slice super thin for Rubens' to die for! But cooking same as beef is so good it's hard to sacrifice for a sandwich.
Quote from: RadSav on June 09, 2014, 08:04:01 PMCorned bear is one of my all time favorites. If you steam it done it will be firm and you can slice super thin for Rubens' to die for! But cooking same as beef is so good it's hard to sacrifice for a sandwich.We had it processed like chipped beef when I was a kid. My brother and I would sneak down to the basement and eat it right out of the freezer.
I am not a fan of bear meat at all. But this seems like a great idea. Also does anyone know what the stuff is called that you put in the brine that keeps the meat from turning grey? And where did you buy it at?