Montreal Smoked Moose

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Got er looking good, I'll be watching

Gary
 
Well, its smokin day....

Pulled the roast from the curing bag, rinsed, then flushed for 3 hours, changing the water 4 times.


Crusted with 2 parts pepper:1 part coriander


Into the smoker, put a piece of back fat above it to keep it basted, let it sit at low temps for half an hour and then to high heat and added maple smoke.

 
Not really sure about this part. The recipe isn't clear,  so I'm gonna steam it whole, like pastrami recipes, until about 200f, and then slice.
 
Close up after steaming to 165, then resting 40 mins


Sliced thin on the Tor-Rey


Laid out with some fresh rye bread, mustard and dill pickles(rye bread was still a bit warm from the bakery)


Close up...


Final verdict, really good smoky/peppery flavor. Should have taken it up to ~200 today and then sliced, just took a lot longer than i was expecting in the oven(didn't have a proper sized steamer). Still turned out great as I was able to slice it thin with the slicer.
 
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That looks great   Fantastic looking   great job   
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Gary
 
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