[Can] Moosestrami
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- Passionate
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- Joined: Sun Jan 30, 2011 20:12
- Location: Southampton Ont/Floral city Fl
[Can] Moosestrami
a moose sirloin roast to be trimmed
trimmed, pumped and in the brine, 1 cup brown sugar, 1 cup coarse salt, 20 cups water cure#1 , 1 Tbs pickling spice
now a fridge nap for 7-10 days
out of the brine and ready to rub
rubbed with ,1 tbs,pickling spice,1 tbs black pepper corns, 1 tbs whole corriander and 1 tbs paprika all mixed and coarsley ground
into the smoker @130 F no smoke for an hour, then raise temp to 200 and apply cherry smoke until internal of 178 F
all done smokin, a fridge nap overnight then onto the slicer
slicing away
all sliced up and ready to eat or package
test sammy,moosestrami on rye with sides of my dills and a few fresh radishes from my garden
trimmed, pumped and in the brine, 1 cup brown sugar, 1 cup coarse salt, 20 cups water cure#1 , 1 Tbs pickling spice
now a fridge nap for 7-10 days
out of the brine and ready to rub
rubbed with ,1 tbs,pickling spice,1 tbs black pepper corns, 1 tbs whole corriander and 1 tbs paprika all mixed and coarsley ground
into the smoker @130 F no smoke for an hour, then raise temp to 200 and apply cherry smoke until internal of 178 F
all done smokin, a fridge nap overnight then onto the slicer
slicing away
all sliced up and ready to eat or package
test sammy,moosestrami on rye with sides of my dills and a few fresh radishes from my garden
Last edited by Big Guy on Fri Oct 14, 2011 08:30, edited 1 time in total.
- Chuckwagon
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- Location: Rocky Mountains
Hey Big Guy,
Yup, you've done it again. I hope you don't mind if we place this recipe into the "winners section". I'll nominate it myself. Wow, that's a real winner! Great work my friend.
Best Wishes,
Chuckwagon
Yup, you've done it again. I hope you don't mind if we place this recipe into the "winners section". I'll nominate it myself. Wow, that's a real winner! Great work my friend.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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- Passionate
- Posts: 287
- Joined: Sun Jan 30, 2011 20:12
- Location: Southampton Ont/Floral city Fl
Thanks, glad you liked it, It tastes as good as it looks, I might add a little garlic in the brine next time , always tweeking. LOLChuckwagon wrote:Hey Big Guy,
Yup, you've done it again. I hope you don't mind if we place this recipe into the "winners section". I'll nominate it myself. Wow, that's a real winner! Great work my friend.
Best Wishes,
Chuckwagon
Wow
Wow Big Guy some serious food porn you have there,agree with Chuck a winning recipe well done.
Big Guy
Looks darn good, can I have a bite This is my favorite sandwich, pastrami and rye! A couple of questions, how much cure#1 did you use, and pump / brine for 7 - 10 days? The reason I`m asking is, I have a couple of 2.5 lbs moose roasts, I`m itching to try this recipe, but my concern is the size of my roast. Good job!
Chow..
Looks darn good, can I have a bite This is my favorite sandwich, pastrami and rye! A couple of questions, how much cure#1 did you use, and pump / brine for 7 - 10 days? The reason I`m asking is, I have a couple of 2.5 lbs moose roasts, I`m itching to try this recipe, but my concern is the size of my roast. Good job!
Chow..
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- Passionate
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- Joined: Sun Jan 30, 2011 20:12
- Location: Southampton Ont/Floral city Fl
I used 1 tsp of cure per pound of meat and brine. I used 1 gallon(imp) of brine so that was 10 # and a 5# moose roast total 15 # so I used1 Tbs cure#1. I pumped them with about 10% of their weight and kept them in the brine for 10 days just to be sure it penetrated compleatly. Post your results and comments I am looking forward to see how you enjoy it. Mine is almost all gone I think I'll try it with a caribou roast. I'll have to call it Rudolfastrami
Big Guy
The moosestrami is complete; I have to say really good stuff! The Moose meat I had was like large steaks, so the slice was about 1.5" thick. Not ideal slices for sandwich but definitely eat right out of the bag. Was a good experience and will definitely make again. Oh, my total brine time was 5 days, plenty of time for the 2.5" thick steaks, with a mild salt taste.
Thanks.
Wally
The moosestrami is complete; I have to say really good stuff! The Moose meat I had was like large steaks, so the slice was about 1.5" thick. Not ideal slices for sandwich but definitely eat right out of the bag. Was a good experience and will definitely make again. Oh, my total brine time was 5 days, plenty of time for the 2.5" thick steaks, with a mild salt taste.
Thanks.
Wally
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