As most folks around the Siskiyous, it's routine to kill 'em and walk away. We see too many little fawn hooves in the shat piles. Then, this year an old guy insisted I try his 'corned, smoked bear'. Excellent. He took large muscle groups, cut them to uniform thickness, brined them just as with beef. Rubbed on some pepper... Let them dry enough to form a pellicle, and put them in warm smoke for a day or two. He recommended a bitter wood such as oak or broadleaf maple. Kind of like pastrami, but good in beans and stew or just sliced thin. Better than just walking away.
Well this is a fine pickle we're in, should'a listened to Joe McCarthy and George Orwell I guess.
