Montreal Smoked Moose

[cdn offroader]

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

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• cdn offroader
• Feb 12, 2015

ground up some spices, toasted the coriander slightly

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• cdn offroader
• Feb 12, 2015

and into a ziplock to cure...

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• cdn offroader
• Feb 12, 2015

 

[gary s]

Got er looking good, I'll be watching

Gary

 

[atomicsmoke]

Wow...heritage breed pigs, moose meat ...I need a friend like you.

 

[cdn offroader]

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

 

[gary s]

Sounds great to me

gary

 

[atomicsmoke]

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?

 

[crazymoon]

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

 

[cdn offroader]

Well, its smokin day....

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

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• cdn offroader
• Feb 28, 2015

Crusted with 2 parts pepper:1 part coriander

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• cdn offroader
• Feb 28, 2015

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.

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• cdn offroader
• Feb 28, 2015

 

[Rafter H BBQ]

Looks great ! Thumbs Up

 

[timberjet]

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

 

[gary s]

Gunna be good

Gary

 

[cdn offroader]

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

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• cdn offroader
• Feb 28, 2015

 

[Rafter H BBQ]

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

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• cdn offroader
• Feb 28, 2015

That looks awesome ! Thumbs Up

 

[atomicsmoke]

It looks amazing. Will you steam it whole or sliced? For how long? Yum.

 

[cdn offroader]

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.

 

[cdn offroader]

Close up after steaming to 165, then resting 40 mins

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• cdn offroader
• Mar 1, 2015

Sliced thin on the Tor-Rey

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• cdn offroader
• Mar 1, 2015

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• cdn offroader
• Mar 1, 2015

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

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• cdn offroader
• Mar 1, 2015

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• cdn offroader
• Mar 1, 2015

Close up...

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• cdn offroader
• Mar 1, 2015

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.

 

[gary s]

That looks great   Fantastic looking   great job   

Gary