![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/Moostrami001.jpg)
trimmed, pumped and in the brine, 1 cup brown sugar, 1 cup coarse salt, 20 cups water cure#1 , 1 Tbs pickling spice
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/Moostrami002.jpg)
now a fridge nap for 7-10 days
out of the brine and ready to rub
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/moosestrami001.jpg)
rubbed with ,1 tbs,pickling spice,1 tbs black pepper corns, 1 tbs whole corriander and 1 tbs paprika all mixed and coarsley ground
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/moosestrami002.jpg)
into the smoker @130 F no smoke for an hour, then raise temp to 200 and apply cherry smoke until internal of 178 F
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/moosestrami003.jpg)
all done smokin, a fridge nap overnight then onto the slicer
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/moostramidone001.jpg)
slicing away
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/moostramidone003.jpg)
all sliced up and ready to eat or package
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/moostramidone004.jpg)
test sammy,moosestrami on rye with sides of my dills and a few fresh radishes from my garden
![Image](http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/moostramidone006.jpg)