Moose meat
 

Hello all,
I had a chunk of moose meat that had a really strong taste (close to the ribs and some not so nice roasts) and wasn't sure what to do with it. So I came up with the idea of doing it like horse meat (my fav)
cut the meat into nice chunks (about maybe half pound each) and get a bucket. take salt (50% fine and 50% pickling salt) and put on the meat (20 gr salt per kilo of meat) and layer it. Keep it there for two days. Take another bucket after those two days and put 1 KG salt per 10 liters of water, rinse the meat off and put in the brine and let sit for 7 days minimum. the longer the better.
Boil the meat in salty water (not a lot of salt) for a little less than two hours. More tender meat you can't get!

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