
Originally Posted by
ironchop
Looks like a moosicle
Is it weird that I'm wondering if you can cut some off the undisturbed part of the moose carcass and then cook it really good and be ok?
I mean, he said a couple days, but Pete also mentioned it's single digit temps, so the meat froze pretty fast after death and probably hasn't seen temps above freezing during the day. I vote 'good' [emoji848]
..... In a survival situation, of course
I've never had moose that I can recall, but elk meat is tasty. I imagine moose to taste like Canadian Angus with a hint of Maple syrup, no? Heehee
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