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Ingredients
- 4 lb Moose meat, up to 5
- 5 x Tablespoonse Tenderquick
- 2 Tbsp. Brown Sugar
- 1 Tbsp. Black pepper
- 1 Tbsp. Paprika
- 1 Tbsp. Grnd bay leaves
- 1/2 tsp Garlic pwdr
Directions
- Here is a recipe for corned moose which should work well with beef, bufalo, or possibly pork. I like the ideas of putting some peppers in for enhanced flavors, but have not had the right climate for which (those with more moderate tastes like corned meat too).
- Mix dry ingredients in a large ziplock bag. Add in meat and shake to coat well. Squeez out as much air as practical and zip the bag shut. Store in the refrigerator for 2-3 weeks to cure, turning it over from time to time. The corned meat will keep in the bag for a long period of time if the bag remains sealed.
- Cook as you would corned beef or possibly salt cured pork.
- Note which Morton's Tenderquick is a salt product which contains nitrates and nitrites which help preserve the meat. Tenderquick can be found in many grocers shelves.
- Meat may be frzn and thawed before curing.
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