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Discussion Starter #1
Well, someone hit a moose yesterday (about 800lbs, a little one, totalled the escort) and me and a few other guys from the fire station took it home and cut it all up last night. So, I have the worlds biggest rack of ribs, a bunch of meat from various places, and a whole bag of meat good for nothing other than sausage or mooseburgers in my fridge. I'm gonna have my wife take a picture of the ribs, they should serve these suckers at Applebee's.

So anyway, how should i cook the ribs, any good marinades for moose steak and how the hell do I make sausage?

Thanks,
Mark
 

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It sounds like the meat was already 'grilled' once...

If it's anything like making squirrel sausages, PM bubba.

Seriously though, the secret to making a good sausage is the right amount of fat. Many home-sausage makers tend to put in less fat than required because they think pure meat would be better quality but they're wrong. You need the fat for proper cooking. errrrr... I've never made it myself but my dad has frequently done it and his sausages are pretty damn good. Those are his words of advice - make sure there is the right amount of fat.
 

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Just as long as it isn't rutting season. Nothing ruins meat faster than that

NEver really had moose ribs. Did lots of hamburger, steaks, etc. Really good for stew. Freeze as much as possible.
 

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Discussion Starter #5
uh huh we's all eats everyfing we's can gits our greasy hands on.  You's all guts a problem wif dat?  I's didint tink so.  beside after ya pick out da gravel and piece of headlight nuffin tastes better, it's already tenderized fer ya!

edit: besides, I'm from Maine, we're more hillbillies than rednecks, they're from the south!
 

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2k2954 : uh huh we's all eats everyfing we's can gits our greasy hands on.  You's all guts a problem wif dat?  I's didint tink so.  beside after ya pick out da gravel and piece of headlight nuffin tastes better, it's already tenderized fer ya!

edit: besides, I'm from Maine, we're more hillbillies than rednecks, they're from the south!
 
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