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Montreal Smoked Moose

post #1 of 17
Thread Starter 

Following the recipe from Bad Santa http://www.smokingmeatforums.com/t/138997/montreal-smoke-meat to make it, started out with a nice 2 kilo moose roast, trimmed up slightly

ground up some spices, toasted the coriander slightly

and into a ziplock to cure...

post #2 of 17

Got er looking good, I'll be watching

 

Gary

post #3 of 17
Wow...heritage breed pigs, moose meat ...I need a friend like you.
post #4 of 17
Thread Starter 

Got lucky with the moose, stole it from my brother in BC while I was visiting at Christmas...

post #5 of 17

Sounds great to me

 

gary

post #6 of 17
Quote:
Originally Posted by CDN offroader View Post

Got lucky with the moose, stole it from my brother in BC while I was visiting at Christmas...
Family in BC...rub it in...
What else? You just won the lottery?
post #7 of 17

CDN, Smells good from here . Looks like the wait has started !

post #8 of 17
Thread Starter 

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.

post #9 of 17
Looks great ! icon14.gif
post #10 of 17

Man does that ever look fantastic! Can't wait to see the end result.

post #11 of 17

Gunna be good

 

Gary

post #12 of 17
Thread Starter 

Out of the smoker to rest over night before steaming..

 

post #13 of 17
Quote:
Originally Posted by CDN offroader View Post

Out of the smoker to rest over night before steaming..



That looks awesome ! icon14.gif
post #14 of 17
It looks amazing. Will you steam it whole or sliced? For how long? Yum.
post #15 of 17
Thread Starter 

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.

post #16 of 17
Thread Starter 

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.

post #17 of 17

That looks great   Fantastic looking   great job   :points:

 

 

Gary

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