Just got the phone call from my taxidermist that my moose was done and sent a few pics.
Hunting & Fishing 2015 moose mount
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55 1/4, left brow tine was 29 3/8 and the right tine was 29 1/2. A few miles from the river, I was hunting by wheeler.
Do you know how to cook it? Without the proper cooking technique a moose like that will be far to tough to chew. I know a guy who thought he was going to get away with slow cooking it for 12 hours like a beef brisket. That method did not tough the tough in a big bull moose. What we do is unwrap it and put in on a plate in the fridge for about a week to ten days. Change the plate every day so it is not sitting in blood. If it is steaks get your heave wood cutting board and a tenderizer hammer
Pound the steak until it is about half as thick as it was then season and cook to your preference. If it is a roast, after ageing I slice it into a few steaks and get to pounding.
If you know all this already please forgive me I'm just an know-it-all who can't shut up, but I have seen a lot of moose hauled home from Alaska go to waste. That first guy (the one who cooked it for 12 house over a slow fire--after they could not eat it he gave it to his dogs and they could not eat it. He told me it lasted far longer than the chew toys in Petsmart ever did.
Pound the steak until it is about half as thick as it was then season and cook to your preference. If it is a roast, after ageing I slice it into a few steaks and get to pounding.
If you know all this already please forgive me I'm just an know-it-all who can't shut up, but I have seen a lot of moose hauled home from Alaska go to waste. That first guy (the one who cooked it for 12 house over a slow fire--after they could not eat it he gave it to his dogs and they could not eat it. He told me it lasted far longer than the chew toys in Petsmart ever did.
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Yessir my log house is 10 inch log that’s 3-sided (flat) and the exterior is round.
Thank you for your advice, I am probably working on my low 30’s moose throughout my life. My personal feelings about tough game meat is it was poor meat handeling. Either it was cut off the bone before rigor had run its course and began to relax or possibly not aged properly.
I agree that nothing nor sad than seeing wasted game.
It may be that you are correct, my brothers and I have far less than that total between us. For what ever reason the cows and small bulls from Canada have been tender, the ones that look like yours requires ageing and the hammer. But they may very well have been hung less than they should have been.
