Free: Contests & Raffles.
Quote from: Bigshooter on June 10, 2014, 09:22:46 AMI am not a fan of bear meat at all. But this seems like a great idea. Also does anyone know what the stuff is called that you put in the brine that keeps the meat from turning grey? And where did you buy it at?. I believe that's what the Morton tender quick salt is for. It's a meat cure. There is also the pink salt, that does the same thing. Not sure what it's called though.
I am not a fan of bear meat at all. But this seems like a great idea. Also does anyone know what the stuff is called that you put in the brine that keeps the meat from turning grey? And where did you buy it at?
Holy Moly Mac, that should be enough to cure a whole moose.
Looks delicious!!
Done right, I agree, better than corned beef.What did the family think of it?