Corned Moose

3 gallons water

Enough salt to float an egg

1 cup curing salt
(Morton makes a variety of curing salts)

3 tbsp mixed pickling spices

Bring to a boil and cool. Place washed 5 lb chunks of moose

in a stone crock. Cover meat with brine and weigh down with a

clean rock. Let stand 3 days; drain brine off and boil. Strain off the

sediment; cool and pour back over the meat. Repeat this process

every day until no reside remains in brine. Meat preserved this way

keeps without refrigeration.