i cure and smoke the hams from bear, and like that a lot.
out here in the fall, you don't have much time to get all the leaf fat off, gut , and cool. it will bone sour really quick.
i don't hunt or eat spring bear. they smell bad to me, and a bear seems to taste like they smell when you dress them out.
the brine i mix for all meat is, all the salt the water will absorb and then another sack.
protein will only absorb a liitle salt if the brine is maximum strength. if the brine is weak, meat will absorb all the salt in the brine.
after the meat is out of the brine, i cold smoke and then bring the meat up to temp.