[Can] Moosestrami

Big Guy · Post by **Big Guy** » Sat Jul 23, 2011 18:12

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

ssorllih · Post by **ssorllih** » Sat Jul 23, 2011 20:06

Oh Man! you could make me fat with food like that.

Dave Zac · Post by **Dave Zac** » Sat Jul 23, 2011 22:46

Looks delicious Big Guy. I love the pickles too. I just put some nice big fresh picked pickling cukes in a fermenting pot today. Can't wait til they are done. Wish I had some of the Moose to go with it for sure

Chuckwagon · Post by **Chuckwagon** » Sun Jul 24, 2011 05:52

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

Big Guy · Post by **Big Guy** » Sun Jul 24, 2011 13:07

Chuckwagon 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

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. LOL

Maz · Post by **Maz** » Sun Jul 24, 2011 14:58

Wow Big Guy some serious food porn you have there,agree with Chuck a winning recipe well done.

uwanna61 · Post by **uwanna61** » Sun Aug 07, 2011 13:58

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..

Big Guy · Post by **Big Guy** » Sun Aug 07, 2011 18:12

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

uwanna61 · Post by **uwanna61** » Sun Aug 07, 2011 20:07

Big Guy
Thanks for the update. Kinda what I thought, I mixed my mossestrami brine the same. I`ll keep you posted on how it comes out!
Caribou, I bet that would make an excellent strami, never had caribou, but heard its good stuff.
Thanks again! Chow..

uwanna61 · Post by **uwanna61** » Thu Aug 11, 2011 23:39

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

canadianwildman · Post by **canadianwildman** » Fri Jan 04, 2013 18:13

Nice big guy!! I got some moose in the freezer, it's getting pulled out today for pastrami.
YUM!!!