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 :)