I moose hunt northern Ontario, Canada in the middle of October.
We (6 of us) hunt for one moose and split the meat evenly 40 to 60LBS of meat each depending on the size of the moose and the amount of pork the butcher adds to the burger and pepperettes.
DON'T over cook it the juice should still run red not like beef as it will run clear when cooked enough.(for some people anyway).
We shoot the moose , gut it , roll it on it's back.
the next day we get it back to the cabin and pull it head first into a tree ,and there it hangs till the week is up.
if the flys are bad we take ground black pepper and put it in the body cavitiy on all the exposed flesh .
when we get back home we lift it up by its back leggs remove the hide,half it and take it to the butcher .
hope this helps
good luck with your hunt.
We (6 of us) hunt for one moose and split the meat evenly 40 to 60LBS of meat each depending on the size of the moose and the amount of pork the butcher adds to the burger and pepperettes.
DON'T over cook it the juice should still run red not like beef as it will run clear when cooked enough.(for some people anyway).
We shoot the moose , gut it , roll it on it's back.
the next day we get it back to the cabin and pull it head first into a tree ,and there it hangs till the week is up.
if the flys are bad we take ground black pepper and put it in the body cavitiy on all the exposed flesh .
when we get back home we lift it up by its back leggs remove the hide,half it and take it to the butcher .
hope this helps
good luck with your hunt.
