Montreal Smoked Moose

Discussion in 'Wild Game' started by cdn offroader, Feb 12, 2015.

  1. Got er looking good, I'll be watching

    Gary
     
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Wow...heritage breed pigs, moose meat ...I need a friend like you.
     
  3. Got lucky with the moose, stole it from my brother in BC while I was visiting at Christmas...
     
  4. Sounds great to me

    gary
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Family in BC...rub it in...
    What else? You just won the lottery?
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    CDN, Smells good from here . Looks like the wait has started !
     
  7. 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.

     
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great ! Thumbs Up
     
  9. timberjet

    timberjet Master of the Pit

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

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

     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks awesome ! Thumbs Up
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    It looks amazing. Will you steam it whole or sliced? For how long? Yum.
     
  14. 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.
     
  15. 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.
     
    Last edited: Mar 1, 2015
    gary s likes this.
  16. That looks great   Fantastic looking   great job   [​IMG]

    Gary
     

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