Instructions: Marinate the piece of meat for 48 hours. Drain and pat dry. Reserve and strain 2 1/2 cups of the marinade. Roll room-temperature salt pork in mixed cinnamon and ginger; chill. Use these lardoons to lard the roast. Rub roast with seasoned flour and dust with remaining cinnamon and ginger. Put on a roaster rack and pour on 2 cups heated marinade and mushroom soup with butter. Roast, basting every 20 minutes, at 350 degrees for 2 1/2 to 3 hours. At 20 minutes before bear is done, add remaining seasoned flour mixed smooth with 1/2 cup cold marinade, and blend into pan juices.

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