My friend gave me a big bag of frozen moose. I'd estimate about 25 pounds. I looked in the dictionary under a great friend and they had her picture! Of course I'm going to process some of the moose and 1/2 will go back to her.
I started with jerky. I had picked up a Cabela's Variety Pack Jerky Seasoning mixes on a trip to Spokane.
I had tried their original jerky mix in a prior post and used the Peppered Jerky mix for this.
I took 5 pounds of the moose and thawed it until it was just frozen enough to allow me to slice the meat with my trusty ham slicer but still frozen enough to get a thin slice. I cut it into 1/8 inch slices and cut the slices into smaller pieces as I don' t like large pieces of jerky.
I mixed the spice and cure packages of the mix with 1/2 cup of water and added it to the meat. It took a lot of mixing and a frigid had to get it thoroughly mixed.
I covered the meat and put it in the fridge over night.
The next day, I put the first batch of the meat in the dehydrator for an hour. Then I smoked it in a 180 F Bradley smoker with hickory pucks for an hour and then back into the dehydrator to finish. It took 3 batches so I was messing with it for most of the day and I wasn't able to get much else done as I had to keep an eye on it. Of course you have to keep hydrated so I drank some beer while watching. That's the story I gave to She Who Must Be Obeyed and I am sticking with it.
First, I will speak to the Cabela's seasonings. As soon as I bit into this I thought Pepperoni! It has quite a pepper kick and the other seasonings are tasty. If you like hot pepperoni sticks, you will love this mix.
Second, making jerky with moose is terrific. It is incredibly lean and the nice deep meaty flavour gives a terrific taste to the jerky. This is great jerky!