Can a bear ham be salt cured like a pork ham? How about a deer ham? Can it be preserved with salt?

I like this video.
https://youtu.be/UawRK6nxFhY?si=epYJHrKd7vBXqZZv

However you cook your bearmeat make sure the interior gets hot enough for long enough to kill the trich.
Not all bears carry trich but many do.

Just make sure you use "cure", aka pink salt, cure #1, or Prague powder... the german mentioned it but wasn't specified...you need to weigh the meat and figure the amount of cure to use....I forget the percentage but it's easy to look up....the rest of the spices are up to you if you want any.
I would then smoke it to get the temp needed to kill any trich....
You don't need to go too hot, as time counts also.

you absolutely want to go >165 internal temp because bear is known for trich

cure and smoke or cure and cook either are fine , just needs to be >165 as insurance

I've done some reading up on trich in relation to wild hogs. This was a really informative article.

https://honest-food.net/on-trichinosis-in-wild-game/

This will work just follow the directions ive cured tons of meat with it.