ICE EATS
Fuel up for an afternoon of hardwater action with these awesome wild fish and game lunches
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BEAR PASTRAMI SANDWICH
- 3 lb raw bear roast (leg or shoulder)
BRINE
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- 3 litres cold water
- ½ yellow onion, thinly sliced
- 2 cloves garlic, smashed
- 2 bay leaves
- 5 ounces kosher salt
- 3 ounces white sugar
- 2 tbsp honey
- 1 ounce Insta Cure (sodium nitrate)
SPREAD
- ½ cup mayonnaise
- 1 tbsp grainy mustard
- ½ tsp fresh or dried parsley
- 8 slices of desired bread
- 1 red onion, sliced
- Tie the roast with butcher’s twine to ensure uniform thickness.
- Mix the brine ingredients together in a large bowl, then submerge roast, placing a plate on top to weigh it down. Let roast cure for 3 days in the fridge.
- Remove roast from brine and soak in warm water for 30 minutes. Pat roast dry, then let it sit in the fridge unwrapped overnight.
- Heat smoker to 185°F, adding mesquite chips when hot. Smoke roast for 3 hours.
- Place roast in a pot of simmering water and cook gently for 2 to 3 hours until tender (when a fork is inserted, there should be no resistance when it’s removed). Remove roast from water and chill.
- Mix the spread ingredients and set aside.
- Remove twine and slice roast very thinly against the grain with a sharp knife. Cover the bread slices with spread, add roast, top with onion and place in travel containers.