Game Meats (moose)
Asked by Dayle on Monday, December 06
I have a freezer full of moose meat - it's very lean but good, but chewy (similar to buffalo). I'm looking for a great way to prepare a pulled meat (moose) sandwich with barbecue sauce, similar to pulled pork.
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I haven't cooked any moose but it sounds great! I can tell you what is standard for pork or beef, which should at least get you in the right ball park of sous vide time and temperatures.
For a more pulled pork type preparation, I normally cook sous vide pork shoulder at around 137F - 141F for 24 to 48 hours. It's really more of a "chopped pork" but it's super moist and tender and everyone loves it. If you do it at 155F for 24 to 48 hours you should get a more traditional doneness and texture.
Let us know how it goes, I'd love a report posted in our forums, I'm sure everyone would love to hear the best way to do sous vide moose!
Thanks
Answered by Jason Logsdon on Tuesday, December 07
You can also find a lot of sous vide information, as well as over 100 recipes, in our book
Beginning Sous Vide which you can get at Amazon.com or as a
pdf download.
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