Salted Moose Meat “salt beef”
· 2.25kg | 5lb moose meat (no thicker than 4" so cut it up if you need to)
· 600g | 1lb 5oz salt
· 30g | 1oz Prague powder No.1
· 5 liters water
· 1 tbsp black peppercorns or ground pepper
· 2 bay leaves
· 1 onion chopped
· a few juniper berries
Bring to a boil 1 ltr of water, salt, pepper, bay leaves, juniper berries and prague powder. Let cool and then add to 4 ltrs of cold water.
Once liquid is fully chilled add your meat and weigh down the top so the meat is completely submerged in the liquid. Place in a fridge or outside in a shed if it is cold enough for 7 days.
Remove the meat from the liquid as much as you want at a time and place in clean fresh water and boil for 3-4 hours plus if needed. Drain and devour :) Makes wicket sandwiches with sauerkraut and pickle.
I do not soak this meat or change the water but you be the judge of your own taste :)