NEWS RELEASE
For Immediate Release
RIVERTON, Wyo. (March 1, 2022) — In the world of wild game meats, black bear meat doesn’t get the respect it deserves. And that’s a mistake. Properly cared for in the field, it can be some of the tastiest wild meat you’ll ever try. And nothing makes it taste better than Hi Mountain Seasonings’ Cured, Smoked & Glazed Ham recipe.
In general, bear meat has a taste similar to venison, though it is often a little sweeter tasting than meat from ungulates. It has a dark red color, and in terms of texture, it’s close to pork, though with a slightly coarser grain. A black bear’s hams are large, and once boned and trimmed, can provide the perfect ham for curing, brining and smoking.
The process of preparing the most mouthwatering bear ham is simple. All you need is a 3-4 lb. boneless bear roast, one Hi Mountain Buckboard Bacon Cure Kit, ½ cup brown sugar, and ½ cup maple syrup. As the saying goes, perfection takes time, and you’ll need to cure the bear roast per the recipe instructions for 12 days in the refrigerator using the Hi Mountain Buckboard Bacon Cure Kit, turning it once after 6 days. Then, remove the roast, immerse it in a water bath for 2 hours to remove the cure, pat it dry, and heat your grill or smoker to 200 degrees F. While the grill is heating up, mix the brown sugar and maple syrup together in a bowl, and then – once the grill has reached 200 degrees – place the roast on the grill and baste it with the thick liquid mix that will be used to glaze the ham during the smoking process. Apply the glaze every 30 minutes, turning the ham a couple times during the smoking process so you can cover the entire ham with glaze. Continue cooking until the internal temperature of the ham reaches 165 degrees Fahrenheit as indicated by a meat thermometer, then remove it from the smoker, let it rest at least 30 minutes, and voila! It’s ready to be sliced and served.
You will have to supply the bear ham, but the MSRP for the Hi Mountain Buckboard Bacon Cure Kit is only $10.99 and it can be found at sporting goods stores and grocery stores nationwide and conveniently online at www.himtnjerky.com.
For more great recipes using the Hi Mountain Seasonings products Click Here.
About Hi Mountain Seasonings: Located in the heart of Wyoming, Hi Mountain Seasonings was founded in 1991 and is America’s premier manufacturer of kits for homemade jerky and sausage. Hi Mountain Seasonings has successfully captured distinct, traditional Western flavors in its jerky cure & seasonings; Western-style seasonings; bacon cures; snackin’ stick kits, dressings & dips; and much, much more. The company also offers field dressing and prep and cooking tools. For additional information, write: Hi Mountain Seasonings, 1000 College View Drive, Riverton, WY 82501; call toll-free 1-800-829-2285; or visit the company website at www.himtnjerky.com.
Cured, Smoked & Glazed Bear Ham
Ingredients
3 to 4 lb. boneless bear roast
Hi Mountain Buckboard Bacon Cure Kit
½ cup brown sugar½ cup maple syrup
Directions:
Curing
- Place the bear roast in a non-metallic bowl and follow the instructions included with the Hi Mountain Buckboard Bacon Cure kit. Weigh the bear roast to determine exactly how much cure is required.
- Apply the cure to bear meat, making sure it’s completely covered.
- Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for 12 days. Turn the roast after 6 days.
Smoking
- After the brining process is complete, rinse all the cure off the bear meat.
- Immerse the bear in a water bath for 2 hours.
- Rinse the bear meat one more time to make sure the last bit of cure has been removed.
- Pat the roast dry and let stand at room temperature while you heat your pellet grill or smoker to 200° F.
- Mix the brown sugar and maple syrup in a bowl. It will be a thick liquid mix that will be used to glaze the ham during the smoking process.
- Once the temperature of 200° F has been reached, place the bear roast on the grill.
- Apply the glaze every 30 minutes. Make sure to turn the ham a couple of times during the smoking process so you can cover the entire ham with the glaze.
- Continue cooking until the internal temperature of the ham reaches 165° F then remove from the smoker.
- Let your bear ham rest at least 30 minutes before slicing.
Note: Use a meat thermometer to make sure the internal cooking temperature has reached 165° F.
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Karen Lutto
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