Salt cured and smoked beaver belly.

A nice fat, spring beaver would be best for this, but I’ve definitely made it with some leaner game. Making bacon is super easy and requires very little work, just a bit of patience. I usually omit the pink curing salt, but if you are looking for that classic bacon flavor it is essential to include. I like a little heat, but if that isn’t your thing just leave out the red pepper. After a few times you’ll want to start playing around with different flavors.

I almost exclusively use alder wood to smoke, because I have it available in abundance, but obviously apple, hickory, maple, cherry or mesquite would be all amazing, whatever is available to you.

After living in Texas for over a decade, this is one of my favorite slow cooked game recipes, and I was overjoyed to find a way to blend it into my new northern landscape. The spicy, smokey tender pulled meat definitely makes me a little homesick for Austin. I used the shoulder for this, but I’ve made it with just about every cut of meat, from bear, beaver or moose to chuck roast, beef cheeks and wild boar. Because it cooks slow and long it can also be a nice way of dealing with tougher cuts. I think this might be a great way to introduce someone to bear, it’s rich beefy flavor holds up well in this.

I served it as tacos here, on my grain-free tortillas, with fermented jalapeños, Alaska bluebell greens, onion, carrots, avocado and a creamy chipotle sauce. It is also easily serve it in omelets, over rice, or as a sandwich or bowl.