Corned Moose 4 lb Moose meat; up to 5
5 Tablespoonse Tenderquick
2 tb Brown Sugar
1 tb Black pepper
1 tb Paprika
1 tb Ground bay leaves
1/2 ts Garlic powder
Mix dry ingredients in a large ziplock bag. Add meat and shake to coat
well. Squeez out as much air as practical and zip the bag shut. Store in
the refrigerator for 2-3 weeks to cure, turning it over from time to time.
The corned meat will keep in the bag for a long period of time if the bag
remains sealed.
Cook as you would corned beef or salt cured pork.
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