Moose Pastrami and "Mocksutake"

Had a friend from dodge, hook me up with a nice moose brisket a few weeks back. With hunting season upon us now I thought it would be a good time to start working the game a few different ways than normal. When I first got my hands on the moose brisket the first thing that popped in my head was pastrami. It didn't take me long to have it corned, rubbed, smoked and transformed into some amazing pastrami. Rubens to come in near future. Guess ill take a crack at making some rye bread now. Any ideas?

The brisket was cured with salt/sugar, spices and sodium nitrate for 5 days. Then rubbed with copious amounts of coriander seeds and black pepper

Into the scavaged dump cooker it goes. lol

After being slowly smoked for 6 hours the brisket is cooked and sliced for samples. It will be steamed later before being sliced for sandwiches. Oh my man....

Went on a hike through a old growth boreal forest north of Haines Junction yesterday. Hoping to sniff out some boletus edulis. I was just thinking I was gonna get skunked, then I seen the troops in the distance......... MUSH RUSH My first thought was, lacterious pepperatus, but as I came up on the troop and noticed no depression on the caps, I knew it was as catathelasma imperiale or imperial cats. When I posted my find on facebook a friend referred to them as "mocksutakes" I like it! No wait... I love these mushrooms. The texture is crunchy and very savory. Cooking these mushrooms requires patience as they like to be braised, stewed or cooked confit. A under rated mushroom worth seeking out if you get a chance to.

The Yukoner's answer to the matsutake. Although, ive herd rumor of matsutakes occurring up here I have yet to find any so far. As of today I'm up to 18 edible species of fungi in the Yukon territory! The list keeps getting bigger!