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Filed Under Main DishMoose
Corned Moose

Canada Canada
Shared by: Paul B.

5 tablespoons Tender Quick Salt
2 tablespoons Brown sugar
1 tablespoon Pepper
1 tablespoon Paprika
1 tablespoon ground Bay leaves
1/2 teaspoon Garlic powder
4 pounds Moose meat

Note: This recipe must be stored in the refrigerator for 2-3 weeks to cure.

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Aging


15 Minutes


3 Weeks


3 Weeks

Note: This recipe must be stored in the refrigerator for 2-3 weeks to cure.



Average Rating:



This recipe for Corned Moose should work equally well with beef, buffalo, or pork.

Tender Quick is a salt product that contains nitrates that help preserve the meat. Tender quick can be found in many grocers shelves.
Paul B., 10/10/2017
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Your moose meat may be frozen and thawed before curing.

Mix dry ingredients in a large ziplock bag. Add moose meat and shake to coat well. Squeeze out as much air as possible and zip the bag shut.

Store in the refrigerator for 2-3 weeks to cure, turning it over from time to time.

Cook Corned Moose as you would Corned Beef.





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