Tuesday, August 24, 2010

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!


  1. The moose pastrami looks excellent Jeffery! I love venison pastrami but have never tried moose... bet it's wonderful!
    Great looking "mocksutakes" too. You do have it made up there. :)

  2. Thx Cowgirl,
    I got a big piece of elk that is being turned into pastrami as well, but it is still curing. The moose is really good! I have it made now, but talk to me in 2 months and see how many wild ingredients I have to work with. Thank god for canning and preserving!

  3. Hi Jeffery--I have to say, your cooking looks absolutely amazing and inspired. I'd heard that the culinary scene in the Yukon was alive and well--Question is: When are you starting up a restaurant (if you haven't already)? :-) Your food reminds me a lot of Murray Street Grill in Ottawa, which specializes in local, meaty dishes.


  4. Hi bridget, Thanks for the kind words! ;)
    Im currently trying to scrounge up enough money to open my own place in Whitehorse. Hopefully in the near future it all comes together. Its been a work in progress for a while. I love Murray Street in Ottawa, I brought my whole kitchen crew out there for a smoke pigs head on my last days in Ottawa for a farewell party. mmmmmurray street rocks!

  5. Hi Jeff--I hope so, too! Haven't tried the smoked pig's head, but it'll have to go on my Ottawa Bucket List!


  6. Hey Jeffery! There is a great rye recipe in Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. This book changed the way I think about bread baking altogether. Definitely a worthy purchase for any chef!

  7. Hey John,
    Ive been meaning to pick up that book for a while, but haven't got around to it yet. My mom has a copy and has really enjoyed it so far. have it on my list for sure! thx