If you don't know it, I live in Alaska. And we Bennett's live for the month of September.
Moose season.
Moose has little to no fat, so some people don't like it, as it can be a challenge to cook and come out with a good meal.
My family doesn't have this problem. A long cook in the crock pot, and moose is amazing. My wife's moose pepper steak is out of this world, and, chicken fried moose steaks are dangerously good, don't get any of that on your forehead, you will knock yourself out with your tongue trying to lick it off.
But what about bbq or smoking moose?
I love smoking meat, smoked salmon is a king's delicacy. But moose is a little more difficult because it will dry out pretty easily.
But, we here at Patriot's Lament are here to help. Knowledge is power, and the knowledge of how to smoke moose meat, is the only kind of power you should strive to want.
I have a traditional smoker, where you have to build a fire, and I also have a huge smoker that uses propane for the heat that my sons bought me for christmas a couple of years back.
So, through trial and error, I feel I have pretty much perfected smoking a large (or small) hunk of moose meat.
And now I will share it with you.
First, take a large (or small) chunk of moose meat, like a roast, and brine that baby. Moose is tough, so you want to chill it out a little with a brine. This is a brine that has turned out good for me.
Before you decide this isn't worth it, I have had over 150 people try this after I made it, and it was a 100% smash hit.
Put your chunk of moose in a large pot, and cover it with a salt water brine. I used 1 cup of salt for every quart of water I needed to cover the meat. Add a couple cups of sugar too if you want, and add Worcestershire sauce. Don't know how much to recommend, cause I have never measured, just brown the water should work.
Cover the pot and put in a cool spot or in the fridge. Brine for at least 12-18 hours, more if you want. This is going to loosen the meat up to take the smoke that's coming.
When you are ready, take the meat out of the water and rinse it off good. Pat it dry too. Now, cover it with your favorite dry rub, if you want. I make my own, but I am not sharing that info!
Fire your smoker up to 250-275 degrees and set your meat in there. Use whatever kind of wood you like for smoke, and for fun, soak the wood in a mixture of water, beer, and apple cider vinegar. It really does do wonders.
I like a smokey flavor to my meat, so I keep the wood chunks on the whole time it takes to cook, which is about 5 hours or so. Every hour or so, get a spray bottle and spray the meat with either apple juice or cider, or apple cider vinegar mixed with water and sugar. Get your meat up to at least around 170 degrees on the inside (use a food thermometer) and pull that baby out, cover it, and let it rest for at least 15 minutes, but I usually let it sit for an hour. Cut it open and prepare your mind to be blown away.
Everyone is different, but I do think you will love it.
As lovers of Liberty, we should be able to offer the world something better than what it knows. A good smoked meat maybe the difference to converting a Statist into a full blown Anarchist.
And there is nothing wrong with that.
