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Wednesday, May 3, 2017

Corned Moose

Categories: None
      Yield: 1 servings

      4 lb Moose meat; up to 5
      5    Tablespoonse Tenderquick
      2 tb Brown Sugar
      1 tb Black pepper
      1 tb Paprika
      1 tb Ground bay leaves
    1/2 ts Garlic powder

  Here is a recipe for corned moose that should work well with beef,
  bufalo, or pork. I like the ideas of putting some peppers in for
  enhanced flavors, but have not had the right climate for that (those
  with more moderate tastes like corned meat too).
  Mix dry ingredients in a large ziplock bag. Add meat and shake to coat well. Squeez out as much air as practical and zip the bag shut. Store in the refrigerator for 2-3 weeks to cure, turning it over from time to time. The corned meat will keep in the bag for a long period of time if the bag remains sealed.
  Cook as you would corned beef or salt cured pork.
  Note that Morton's Tenderquick is a salt product that contains nitrates and nitrites that help preserve the meat. Tenderquick can be found in many grocers shelves.
  Meat may be frozen and thawed before curing.

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