Bear Canadian Bacon

Turn Your Bear Harvest into Delicious Canadian Bacon

Ingredients:

• 1 Hi Mountain Seasonings Buckboard Bacon Cure 
• 1 Bear Roast
• Brown Sugar
• Maple Syrup

Instructions: 

1. Follow the instructions of the Hi Mountain Seasonings Buckboard Bacon Cure, based on the size of your roast, and place the roast in a non-metallic container and refrigerate.  
2. We cured our smaller roast for 6 days. After 4 days, we applied brown sugar to all sides of the roast and returned it to the refrigerator. A larger roast will require another 2 days of cure time.
3. After the curing, throughly rinse, soak and air dry the roast per Hi Mountain Seasonings Buckboard Bacon Cure instructions. 
4. Set your smoker or pellet grill to 200 degrees and begin smoking.
5. When the roast reaches 145 degrees, glaze the roast with maple syrup and continue smoking until the roast reaches 165 degrees.
6. Remove the roast from the smoker and let it cool on a rack.
7. You are now ready to prepare Bear Canadian Bacon.
8. Slice to the roast to your desired thickness and fry with butter or bacon grease - we prefer to use bacon grease for our Bear Canadian Bacon.