Just finished brining and smoking 4 boneless black bear hams. Have guestsmhere from Nevada and another couple coming for dinner tomorrow. I sliced off a piece of the ham and we did a taste test tonight. wow best ham we ever had.. Brined in pickle spice, brown surgar, salt, honey for 12 days, then smoked for 8 hours.. Outside of meat looks dark but taste wonderful.. 5 more days left in spring bear season and time for one or two more bears.
Watson Lake

Wow , that sounds fantastic , wish I knew how to do that !

So, I guess it's too late to just show-up unannounced???

Very easy to do.. I used a cabelas recipe found on internet.
a couple form Nevada showed up to surprise me on Thursday afternoon. We have had moose steak,moose burgers, the bear ham and chicken tonight.
So if anyone shows up unannounced that is ok
Watson Lake