RECETAS Y COCINA

Ingredients

• 4 to 6 lb moose roast
• 8 tsp pickling salt
• 3 tsp salt petre
• 4 cloves garlic
• 4 tbsp whole mixed pickling spices (crushed)

Preparation

Mix the above ingredients and rub into the moose on all sides.

Place meat in a stone crock (or glass or enamel bowl) with a good cover.

Pour 1 cup cold water over the meat.

Refrigerate, turning the meat, for 7 days.

On the eighth day wash the spice off well under cold water.

Blot the meat well and sprinkle with paprika.

Smoke at 250ºF for about 4 hours or until internal temperature of 145ºF is reached.

Cool and slice thin.

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