Corned Moose
By: Anonymous
Published: Thursday, February 11, 2010 - 8:24pm

Ingredients




4 pounds Moose meat, up to 5
5 Tablespoonse Tenderquick
2 tablespoons Brown Sugar
1 tablespoon Black pepper
1 tablespoon Paprika
1 tablespoon Ground bay leaves
teaspoon Garlic powder

Preparation

1 Here is a recipe for corned moose that should work well with beef, bufalo, or pork. I like the ideas of putting some peppers in for enhanced flavors, but have not had the right climate for that (those with more moderate tastes like corned meat too). 2 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. 3 Cook as you would corned beef or salt cured pork. 4 Note that Morton's Tenderquick is a salt product that contains nitrates and nitrites that help preserve the meat. Tenderquick can be found in many grocers shelves. 5 Meat may be frozen and thawed before curing.