Slow Smoked Bear Recipe
2 Lbs bear roast, trimmed and sliced in ½ inch lengths
1 Cup of brown sugar
½ Cup of soy sauce
½ Cup of water
2 Tbsp of kosher salt
Bradley Flavour Bisquettes – Hickory
Combine all the ingredients for the brine in a large bowl and place the trimmed and sliced bear roast into the mixture.
Cover the bowl with a plastic wrap and refrigerate for up to 8 hours.
Take the bear roast slices out of the brine and pat dry.
Set your Bradley Smoker to 285°F and smoke for 6-8 hours (or until an internal temperature of 165°F is reached) using Bradley Hickory Flavor Bisquettes.
Serve with any fresh vegetables or sides, and enjoy with this tender and juicy slow smoked bear with a hint of sweetness.
Recipe by: Amanda Lynn Mayhew
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now