2016年9月7日 · 1 pound ground pork, 1 pound of moose; Directions. In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well. Place the pork/moose in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.

2007年10月6日 · With the Caribou, you would actually cut right through the worms while you where cutting the meat. With this Moose, they are mostly along the meat, in between the meat and where the hide was. I wouldn't eat any of that Caribou, and so far the Moose steaks are still in the fridge. Has anyone else ever found this, or know what it is?

2017年10月27日 · Allergies are horrible. If anyone has Moose Meat and finds that they are allergic to it, I would be willing to take it off your hands. Best to remove the source of the allergy right away so as to avoid getting any bad side effects.

2016年11月4日 · Meat is meat, to say a cows meat needs to age but a moose or deer doesn't simply doesn't compute in my brain. That being said though, high end aged beef will never be frozen, wild meat will be. Freezing it acts somewhat, not completely like aging it though as the cellular membranes are broken by frozen ice crystals.

2008年10月26日 · You probably know these tricks but---I cover a table with clean cardboard to cut on, and it won't slide around.Also, the greatest is to use a small butane torch to go over your meat--it zaps the hair permanently, instead of trying to wipe it off all the time. Clean it up with damp cheezecloth. You can get decent shoulder roasts from a moose.

2011年10月22日 · personally i love moose meat, and thanks to some awesome people on here, I have a bunch of trim/bones to feed my dog. She loves it, of course, but I had always assumed that moose meat (being a naturally raised animal) would be more nutritious than beef and other "normal" (farm raised) meats. any truth to the "low nutritional value" argument? i

2011年9月24日 · Wild meat will also benefit from aging. Aging meat is simply 'temperature controlled decomposition'. It is the decomposition that tenderizes the meat. Temperature being the most important variable on how long to age. Also, in marginal conditions (ie., higher than 14C) leaving the skin on might slow the 'cool down' process...All depends on temps.

2006年11月11日 · Hah! There is a guy on Bowen Island that sells moose meat. He offered some for sale while in his shop, so I asked how he was able to sell it and where did he get it. He said he shot it up North (Aug, any bull) and that the locals love it. This was a few years ago, but my sister (lives on Bowen) says the guy still sells it.

2009年10月13日 · LOL Wild game does not usually have "marbled" meat or excess fat in the layers. I was taught in the early days (when we hung the meat in outdoor sheds mostly) that 3 days(not counting the kill date) was more than sufficient. Extra time served no purpose except to blacken some meat and dry out other parts.

2011年10月6日 · Hi, I am hanging my moose in my meat shed and had a question about temperature. The forecast for the next week shows the night dipping a few degrees below zero. Should I be worried about the meat freezing? The shed is well ventilated and the temp in the day is perfect for hanging but just wondering what people's experience and opinions are.