Making Corned Moose, Caribou or Bear Recipe

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Making Corned Moose, Caribou or Bear
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Ingredients
6
Count
Nutrition
11304
Calories
Total time
43200
Minutes
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Ingredients:

  • 100 lbs meat
  • 1 gallon warm water
  • 8 lbs salt
  • 4 lbs sugar
  • 2 oz saltpeter

Directions:

  1. Salt down meat in layers in a wooden keg, alternating meat and salt.
  2. At this same time make a solution of sugar, soda, and salt peter in a gallon of WARM water (it needs to dissolve all the sugar and etc.). Let both stand overnight.
  3. Next day pour, the solution over the meat, keeping it covered by a large inverted plate.
  4. After a few days, drain the solution, bring to boil, straining off the blood.
  5. Replace the (cooled) solution on the meat, cover with a large inverted plate on the top of the meat.
  6. This preparation is ready to use as corned meat within 4-6 weeks.
  7. But it is satisfactory at intermediate stages. If it is to salty it can be soaked or parboiled. Save the salty water for soup or stews, for cooking potatoes, veggies, and for making gravies. (she says, use your own judgment).
  8. (Prep time on this is your own, how fast can you cut up 100 lbs of meat? ).
  9. From the book Putting Food By Authors Greene, Hertzberg and Vaughan.
  10. Saltpeter also called potassium nitrate or sodium nitrate. Most simply nitrates are changed into nitrites by metabolism when we eat them, or by the action with the protein of raw meat being cured.
  11. If you buy the substance at a drugstore you are likely to get the compound with potassium,and note that it is labeled as a diuretic. If you buy it at a farm supply store, it will probably be sodium nitrate. Many store bought curing mixtures already made up-some even containing spices and simulated hickory smoke flavorings- contain both nitrate and soduim nitrite.
  12. Saltpeter has been used for centuries as a means of intensifing and.
  13. Holding the red color considered so appetizing in ham and allied pork products, and in corned beef, etc. Nitrites also help to prevent the growth of Celsius Botulinum.
  14. Storing Cured Meat:.
  15. The heavy concentration of salt protects Corned Beef and salted pork for several months in the brine which they're held is kept below 38 Deg F/3°C.
  16. Freezing storage of sausage and cured meat is relatively limited: after more than 2 to 4 months at Zero F / -18C, the salt in the fat causes it to become rancid.
  17. This is why country-dwellers wait for winter weather to slaughter hogs and beef for there own table.Once in cure, meat should be held 36-38 F/2-3 C: for the largest pieces this means a thermometer inserted to the center of the meatiest part.
  18. Below 36F/2C: salt penetrates the tissue too slowly. If the temp of the storage drops below freezing and stays there for several days, increase the days of salting time by the number of freezing days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 11304.24 Kcal (47329 kJ)
Calories from fat 3401.25 Kcal
% Daily Value*
Total Fat 377.92g 581%
Cholesterol 5290.83mg 1764%
Sodium 240815.64mg 10034%
Potassium 17967.67mg 382%
Total Carbs 302.33g 101%
Sugars 296.29g 1185%
Protein 1662.83g 3326%
Vitamin C 529.1mg 882%
Iron 377.9mg 2100%
Calcium 1193.8mg 119%
Amount Per 100 g
Calories 124.15 Kcal (520 kJ)
Calories from fat 37.35 Kcal
% Daily Value*
Total Fat 4.15g 581%
Cholesterol 58.11mg 1764%
Sodium 2644.69mg 10034%
Potassium 197.33mg 382%
Total Carbs 3.32g 101%
Sugars 3.25g 1185%
Protein 18.26g 3326%
Vitamin C 5.8mg 882%
Iron 4.2mg 2100%
Calcium 13.1mg 119%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 257.6
    Points
  • 282
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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