Willow Creek Corned Moose by Robin Mayo
Brisket is the traditional cut to use, but we’ve had good results with everything but shank. Works for any game meat, large or small. You will need a large ceramic or glass container to cure the meat, do not use metal. The key ingredient is saltpeter, also known as Prague powder, speed cure, or curing salt. It can be bought at sausage making suppliers, and a little goes a long way. It contains nitrites which prevent bacteria growth, preserve color, and enhance flavor. This recipe is for 5 pounds of meat, but you can scale it up for larger batches.
As well as serving the traditional Irish way with boiled vegetables and cabbage, it makes awesome Reuben sandwiches.
- Remove bones and cut pieces to uniform thickness and size. Pack meat with 1 cup pickling salt per 5 pounds meat, and let stand in the refrigerator for 24 hours.
- Make a solution of 1 quart water, 1/2 cup sugar, 1 tsp baking soda, 1 tsp saltpeter, 1 Tablespoon peppercorns, and 1 tablespoon pickling spice. Mix well and pour over the meat and salt, then cover meat with a weighted plate so it is held under the brine. Refrigerate for about 4 weeks, checking to be sure the brine doesn’t get slimy. Rinse well before cooking or freezing.
- To prepare, simmer meat in water for about 6-8 hours. Then drain, add clean water, add potatoes and carrots, and boil until vegetables are tender. Add wedges of cabbage and boil another 15 minutes. Cut thin slices across the grain and serve with horseradish and spicy mustard.
This recipe was adapted from Putting Food By by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan.