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Wow, I’m completely new to this stuff but got a memory about reading a book in which they said putting 10 percent to make sure everything is fine, I’ll keep in mind now that brine should be 2-3% :) By the way meat has cooled down an it tastes very good. Quite unusual for moose to be so soft and...

Finished all the work on the meat, left it rest for the night. Now I woke up(it’s morning where I live) and tried the meat. Taste and texture are nice but what strikes me odd is that it’s gray in the center and pink on the sides (not vice versa, as I was expecting). Did this happen from...

I baked it for 9hours. My thermometer is not really an accurate thing but it showed 57C (which is around 130F), I thought its okay, many people do this temp(getting «rare» meat) Btw, meat is done. It rested for an hour, I’ve tried a piece. Went better than I thought after all this mess...

Thanks a lot for the answer! Maybe I’ve seen this thread but unfortunately got lost in so many comments :) Actually I have already just put it in the oven thinking that 60 Celcium will kill all the bad stuff(right?). After baking I’m planning to roast it a little on the cast iron pan to kill...

Need your help guys, not sure if I chose the right subforum for it though. The thing is, that I’ve cured a couple of pieces of moose meat in order to do kind of slow roasted pastrami in the oven. It has been staying in the brine in the fridge for 5 days and today just before transferring it to...