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Todays Inside Round Moose Roast

post #1 of 16
Thread Starter 

Today, Im smoking a Moose roast, inside round. I marinaded it in a mixture of fennel, wild saskatoon, wild cranberries and mapple syrup for 2 days. Then I dry rubbed it with garlic, mustard, salt and pepper. I plan to cold smoke it with hickory in my little chief for 4 hours and finish it off in the crockpot after that. About 2 hours in, Ill be going out ans placing a bacon lattice on the whole thing to keep it moist as moose tends to be lean meat. 

Heres some picks pre smoker.

In its travel container, sitting on my snowblower :p should have taken the photo indoors to give the allure of being sanitary. I promise, it was :)

On the rack, catch pan all foiled up for drips.

and finally in the smoker, wrapped snug as a bug in my electric water heater blanket I put together the other day. Theres an oven thermometer in there, ill be watching it to see how we do.

Will let you know how it goes!

post #2 of 16
Thread Starter 

p.s. outdoor temp is -10C or 14F and 90% humidity. I think well be seeing a wet smoke today haha

post #3 of 16
Wow that sounds fantastic, can't wait to see the final results!
post #4 of 16
Thread Starter 

mid way point for smoke. replenished chips, added lattice and did a temp check. my oven thermo is ready just below 200. im guessing about 190F, before the blanket I didnt even get a reading on the thermometer. Obviously, its helping a lot. 

Heres some pics

before lattice. darker in colour :)

3/4lbs bacon lattice. I hate dry meat haha and I may stash some away in the back of the fridge for breakfast tomorrow.:)

post #5 of 16

Hey John

That looks REALLY good,  My neighbor is a moose hunter and loves smoke, but doesn't have a smoker, so....................you gotta know whats going to happen

Gary

post #6 of 16
Thread Starter 

Gary,

I hope it turns out as good as it looks. Sharing this stuff only makes it more fun yet to smoke meats, if just the sheer joy of it all weren't enough haha

post #7 of 16

Oh, wow! I love moose and this sounds terrific. Please post the final result!

 

Disco

post #8 of 16

lookin good.  im dying to try smoking moose. ive had good luck with wild turkey and venison.  You have to love friends who hunt but dont own a smoker!

post #9 of 16
Thread Starter 

Disco, you bet I will. Im loving how this thread seems to be attracting Canadians! We are sure spoiled when it comes to wild game. Some of us are even more spoiled because we have game meat philanthropists living next door! Im one of those lucky guys as well, tho I do hunt. I got my buck this year but havent gotten to smoking any roasts off him. Just some really great jerky :)

 

Bagbeard. There is something iconic about cooking the wild meats of our great country. Turkey is one that I have not tried, tho I bet it would be great! Did you brine it first? I think next fall Im going to try my hand at goose hunting and smoking some of those guys :) When you did your venison, how did you keep it from drying out? Im keen to find ways that works as well as a bacon lattice. Bacon works great and tsate good too, but it would be nice to have some thing else in my arsenal of tricks!

 

Any ways, Ill be posting right away again. Its time to go get the roast out of the smoke and bring it in for the crock pot. Back in a minute.

post #10 of 16

i brined turkey breast overnight, rolled it and wrapped with pork belly not bacon.  pork belly on venison also.  i like to use uncured pork belly that way the meat doesnt taste like bacon.  absolutely nothing wrong with bacon. i just like to taste the meat im cooking not mask it with bacony flavour.  turkey out at 165F and venison out at 150F. i tried injecting butter and rosemary into venison but didnt taste much different than the one without it.

 

my friends hunting party got 6 deer this year.  im dying to make montreal smoked venison!!  gotta wait till he offers the meat . don't want to seem to pushy.

 

Happy Smoke

post #11 of 16
Thread Starter 

Alrighty then. This was a good smoke! Came out awesome and super tender :) My family doesnt share my sentiments for a meat only diet so I made some butternut squash to go beside, haha. Of course I made gravy from the drippings.

Just out of the smoker. The whole house smells good at this point :)

Laid all the bacon on the bottom, strained the left over marinade and poured it over top and put in the roast. 

Almost made the drastic mistake of forgetting the onions :O

Butternut squash with 2 apples cut up into chunks, wild saskatoons and cranberries. Added a scoop of marinade to the mix. Made strong fennel tea and used it in place of the water bath. Gave the whole thing a hint of licorice flavour. In the oven for 1 hour at 350F and then mashed like spuds, sweeten with maple syrup. Tastes like dessert. 

While making the squash, got distracted and the temp of the roast got a little higher than intended. I was going to pull at 135, but wound up at closer to 150. It was still pink in the centre but would have preferred it to be more rare. 

Let it rest for half hour, Plated, bacon chunks at the top. Managed to hide a few full sized pieces of bacon in the fridge for breakfast in the morning :)

Gravy from drippings, the roast imparted a smoke flavour to it which I will like when I get to throwing it into a stew.

 

Seal of approval. I think that if a four year old eats as much meat as you at supper time, you know you did well. We all used butter knives to cut up our portions :)

post #12 of 16
Thread Starter 
Quote:
Originally Posted by bagbeard View Post
 

i brined turkey breast overnight, rolled it and wrapped with pork belly not bacon.  pork belly on venison also.  i like to use uncured pork belly that way the meat doesnt taste like bacon.  absolutely nothing wrong with bacon. i just like to taste the meat im cooking not mask it with bacony flavour.  turkey out at 165F and venison out at 150F. i tried injecting butter and rosemary into venison but didnt taste much different than the one without it.

 

my friends hunting party got 6 deer this year.  im dying to make montreal smoked venison!!  gotta wait till he offers the meat . don't want to seem to pushy.

 

Happy Smoke

Thats a good idea. I do like the bacon taste on my venison, but as mentioned, it gets old from time to time. I will have to try this out. 

Im sure the venison will come, especially since you must have a reputation for tasty smoke!

post #13 of 16

the young fella gives a thumbs up then you were UBER successful... a future moose hunter for sure !!!!
up here in terrace BC we refer to the young ones as "limit expanders" especially when it comes to fishing. 1 moose is plenty enough for a family and no need for an expander BUT as for fishing ... its called FISHING. some days it just pays to have as many tags available as possible cause the river could blow out with rain or any other crappy thing can happen. get those salmon (moose) in the freezer when ya can !!!!

im doing a cold smoke with a spring salmon right now and some cheese ... will post some pics tomorrow

 

keep up the great work and thanks for the recipe !!

post #14 of 16

If there is anything better than a good smoked moose meal it is a meal with your family. Salute on a great project.

 

Disco

post #15 of 16
Thread Starter 

I hear ya rackrat, more the merrier. and that goes for the memories that will come with all that stuff. I cant wait until I get to take that boy of mine out hunting/fishing with me :) Right now, hes too hyper for the boat any longer than half hour, but this summer we will try again and see how it goes.

Thanks for the props Disco

post #16 of 16

John that looks great can just taste it now, that blanket was pure brilliance I tip my hat to you Sir. Just finished some smoked chops and placed them in the oven with some stuffing. Sorry to say no leftovers for lunch at work. I have to increase my servings.  Has anybody tried Cornish hens?

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