| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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).
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.
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.
Meat may be frozen and thawed before curing.
Posted to CHILE-HEADS DIGEST by "Ken and Mary Ann Vaughan"
<kvaughan@ptialaska.net> on Jul 2, 1999, converted by MM_Buster v2.0l.
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