I luv moose, especially moose stew. I must admit, that pastrami looks awesome, and wish you could put a sandwich in the mail and send it to me here in Toronto. If you wanted it more tender you can steam it after smoking it and it will be almost fall apart. Now I think I've asked you about biltong 1 or 10 times, I think using moose would be tremendous. If I'm correct, biltong was originally made with springbok or similar type game meat by the aboriginal people of southern Africa.
Hahaha...indeed, the biltong thing is something on my ever-increasing to-do list. Next time my buddy is in town, I'll borrow his biltong box, so I don't have an excuse not to make it for myself! The steaming method is fantastic, for sure! I typically do that with Montreal smoked meat and whatnot. It definitely heats it up, makes it nice and tender, and creates a super moist finished product. Your sandwich is in the mail...but I can't guarantee the folks at the post office won't 'confiscate' it for lunch. 🤣
Awesome! I have a pork loin ham recipe, where I cold smoke the cured loin and then finish via sous vide...it's delicious, but I think I might prefer the version where I hot smoke it to a low-ish finishing temp. Either way, they're awesome. Let me know how yours turn out! 👍👍
soon as i get my moose ill be trying that...looks good
@@trapperbruce I highly recommend it! That's excellent. Good luck this hunting season. Let me know how you like the pastrami! 😁
I luv moose, especially moose stew.
I must admit, that pastrami looks awesome, and wish you could put a sandwich in the mail and send it to me here in Toronto.
If you wanted it more tender you can steam it after smoking it and it will be almost fall apart.
Now I think I've asked you about biltong 1 or 10 times, I think using moose would be tremendous.
If I'm correct, biltong was originally made with springbok or similar type game meat by the aboriginal people of southern Africa.
Hahaha...indeed, the biltong thing is something on my ever-increasing to-do list. Next time my buddy is in town, I'll borrow his biltong box, so I don't have an excuse not to make it for myself!
The steaming method is fantastic, for sure! I typically do that with Montreal smoked meat and whatnot. It definitely heats it up, makes it nice and tender, and creates a super moist finished product.
Your sandwich is in the mail...but I can't guarantee the folks at the post office won't 'confiscate' it for lunch. 🤣
Thats funny your doing this today, I have pork,beef,moose,Pastrami in the Sous vide, at 155 for 6 hour .
Awesome! I have a pork loin ham recipe, where I cold smoke the cured loin and then finish via sous vide...it's delicious, but I think I might prefer the version where I hot smoke it to a low-ish finishing temp. Either way, they're awesome. Let me know how yours turn out! 👍👍
I would really love to cook with moose. But, being in the midwest US, safe to say it's not going to happen.
Fair enough, hey! It's really good...just a great meat canvas for some cool seasonings.