Its Moose Season in Alaska

Well its that wonderful time of year again, the smell of ripened cranberries and fallen leaves fills the air. There is a crispness to the mornings and a need to gather things to you. This is the instinct we were born with, to gather to hunt, to ready ourselves for the winter that comes swiftly.

 Many humans have turned off this instinct and we will not see them in the woods, hunting. They will not know the thrill of the hunt, the respect and honor we pay the animal that we kill. They will not know we do not waste, as they shop at the local market for meat that was raised on a ranch or farm. We hunters know that the work only begins with the pulling of the trigger. I guess that is why only 7% of Americans actively hunt for their own food. Someone better know what in the world to do with a dead animal if things get tough. That's the person to know.

 We will know our food in such an intimate way, as we clean, hang, and process our meat. Carefully packing it for the freezer, with much appreciation of the effort we put into getting it and the gift of the animal that will feed us all winter.

 So with each of you packing your gear, waking up at 3 am to drive to camp, you go hunting not knowing if you will be successful or not. That's just a chance you take, the investment is the same either way, the hunt is in your blood. We wish you luck, safety and full stomachs for you family.

Well it is that time of year again, time to smudge yourself, and ask the great spirit to help you bag that Bullwinkle. While you already know the work begins when you pull the trigger here are a few things to think about.

Smoke that Quarter

Yes smoke it. We smoke fish and bear why not the moose. The first smoked moose roast I ever had was given to me by an old Indian man who is now gone on to the great hunting ground. But let me tell you it was delicious!

It was just so easy to do and so helpful in meat storage especially if your off the grid, living the truly rustic existence without power. Get you a nice smoke house built one large enough to hold that hind quarter with plenty of room for good circulation of air. This is a cold smoke process and must be done in hunting season as the moose hangs for a few days. Just get your chips on a very small coal pile just enough to keep it smoking. We use cottonwood or alder but you can use whatever you want or prefer. Smoke that clean hair free leg until it is shiny and clear looking and it must stay cool, this takes several days to do properly. Then you can just keep it hung and keep cutting off what you need (cutting away the hard crusty part and use it for dog food ) Or cut and wrap and freeze.