venisonstrami, moosestramiand cariboustrami

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venisonstrami, moosestramiand cariboustrami

Post by Big Guy » Sat May 25, 2013 23:15

I thawed out some of my game meat I collected last fall, 3 sirlion(football) venison roasts, one moose round roast and a caribou round roast, injected and into my brine solution for the next 10 days, then I'll coat them and smoke with cherry wood, cool, slice and package

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top roast is the caribou, next is moose and the three on the bottom are whitetail

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a gallon and a half of brine ready to inject then submerge the roasts
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Post by Butterbean » Sun May 26, 2013 02:52

Sounds good. How much does a moose normally dress out? One of my old friends went to Alaska moose hunting. He had never seen one before. The guide dropped him off by plane about 50 miles from nowhere and they set up camp. He then hiked about 5 miles and found the "perfect spot". It was. He killed one and his friends almost hung him after they toted the meat back.
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Post by Big Guy » Sun May 26, 2013 03:58

they dress out around 1000 lbs, sort of like shooting one of your steers with long legs in a swamp, we cut it into 6 or 8 pieces and carry it to our ATV to get it out. It is lots of work :mrgreen:
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Post by redzed » Sun May 26, 2013 07:27

Big Guy wrote:they dress out around 1000 lbs, sort of like shooting one of your steers with long legs in a swamp, we cut it into 6 or 8 pieces and carry it to our ATV to get it out. It is lots of work :mrgreen:
Hmm, I never shot a moose, but as a kid growing growing up around hunters and working in my fathers abattoir, i would say that if we hung a 1,000 lb. moose carcass in the cooler the world media would have descended on our liitle town. Most of the moose we processed dressed out at 350 to 500 lbs. I think one carcass was close to 600 and all the farmers came by to admire it.

And if you can get a steer to "dress out around a 1,000 lbs", I'm sure you would be setting records. Are you sure you are not talking about live weight here?
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Post by Big Guy » Sun May 26, 2013 12:03

The moose weighed approx 1200-1300 lbs live weight, he was a monster, field dressed is what I an estimating the weight to be. That is what you have to carry out of the bush, head, hide, hooves, everything except the guts. once you get to a place you can remove the head, hide and feet, the carcase is about 1/2 of the field dressed weight. :roll:
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Post by nuynai » Sun May 26, 2013 15:32

BG, way to go. What's your favorite game in way of flavor. I only had deer but heard moose is the tastiest. Thanks.
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Post by redzed » Sun May 26, 2013 17:55

Big Guy wrote:The moose weighed approx 1200-1300 lbs live weight, he was a monster, field dressed is what I an estimating the weight to be. That is what you have to carry out of the bush, head, hide, hooves, everything except the guts. once you get to a place you can remove the head, hide and feet, the carcase is about 1/2 of the field dressed weight. :roll:
Ah, now I get it! :lol:
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Post by Big Guy » Fri Jun 07, 2013 23:50

Just out of the brine and all rinsed off

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rubbed down with garlic, coriander and black pepper

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just into the smoker

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all done smoking, time for a fridge nap and sliceing tomorrow

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Post by sawhorseray » Sat Jun 08, 2013 00:16

That is some really fine looking game meat, great piece of work! And it really is work, it's all just fun until you pull trigger, then it's all nothing but work. RAY
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Post by ssorllih » Sat Jun 08, 2013 02:39

I have never been ambitious enough to hunt large game. If I can't carry it home in one hand then I won't shoot it.
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Post by Pete » Sat Jun 08, 2013 05:28

Very interesting big guy, tried to do that with our sambar venison but I didn't rate my process/outcome very high.

Would you mind telling me what your brine was, Cure No 1. I guess, salinity & Internal meat temp reached in the smoker.

Many thanks,

Pete :mrgreen:
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Post by Big Guy » Sat Jun 08, 2013 16:12

my brine was 1 cup coarse salt, 1 cup brown sugar, 1 Tbs. cure#1, 1 Tbs. garlic granules, 2 Tbs. pickling spice, 2 dried serrano peppers, 20 cups water. smoked at 195F with cherry wood for 8 hrs until an internal of 160 F. I've made this several times and it always comes out great. :mrgreen:
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Post by Big Guy » Tue Jun 11, 2013 01:22

OK the money shots

a tub full of goodness

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top venison, middle caribou, bottom moose

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all vac-packed up ready for the freezer

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it was all good but the best was the caribou
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Post by ssorllih » Tue Jun 11, 2013 02:46

I want to make some pastrami. Where can I get a Pas? ;)
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Post by Chuckwagon » Tue Jun 11, 2013 07:54

Big Guy, as always, it looks terrific. I've got a question though. I noticed that you didn't trim any silverskin. Any comments about this? Not being critical by any means... Just an observation... I'd like to get your input. Thanks pal.

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If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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