The moose is the largest species of the deer family. Moose are usually found in boreal and deciduous forests of the northern hemisphere, and are a prize game animal for hunters. Moose meat is very lean; this quality makes it a prime candidate for smoking or making jerky. Several recipes for smoking moose meat are used by moose-meat lovers.
Cut the meat to your desired size.
Season the meat with your favorite seasonings, or mix a marinade and submerge the meat. Place the meat in the refrigerator for up to 12 hours.
Fill the smoker with charcoal. Charcoal amounts vary depending on the amount of meat you're smoking. Light the charcoal and allow the coals to ash over and become white hot.
Soak your preferred wood chips in a bowl of water for at least 30 minutes. Hickory, applewood or mesquite wood chips are the most common choices.
Drain the water from the bowl. Toss two handfuls of the damp wood chips onto the coals. Place your meat on the top rack in the smoker. Shut the smoker door.
Allow approximately one-hour cooking time per pound. Add more handfuls of wood chips as needed. Continue the smoking process until your meat is cooked to your desired texture and temperature. Avoid checking on the cooking progress. Cooking time lengthens each time you open the smoker and allow heat to escape. Try to maintain a constant temperature of 225 F.
- Never approach a moose. These animals are very large and frequently attack.
- Moose meat might also be cut into strips, smoked and dehydrated to make jerky.
- Smoke-flavored seasonings can enhance the smoky flavor of the meat.
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