Hirvipastrami
recipe

Delicious and juicy meat made from moose heart. This recipe requires some time, but the result is worth the effort.
Preparation Time: 3 days (including marinating and smoking)
Serving Size: 6-8 servings

Ingredients:

- 1 cleaned moose heart
Brine:
- 3 liters of water
- 250 ml coarse sea salt
- 150 ml brown sugar
- 1 cinnamon stick
- 2 pieces of dried ginger
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon whole black peppercorns
- 1 teaspoon allspice berries
- 1 teaspoon whole cloves
- 1 star anise
- 1 bay leaf
- 1 whole garlic bulb, halved
Rub:
- 50 ml coriander seeds (crushed)
- 2-3 tablespoons freshly ground black pepper

Instructions:

1. Boil the brine ingredients until the sugar and salt dissolve. Let it cool down completely.
2. Submerge the moose heart in the cold brine and use a weight to keep it submerged. Allow it to marinate and cure in the fridge for about 3 days.
3. Remove the heart from the brine and pat it dry.
4. Toast the rub ingredients in a pan until fragrant, then remove from heat and rub a generous layer over the heart's surface.
5. Smoke the heart at a low temperature (below 100 °C) until the internal temperature reaches 56-65 °C.
6. Let the pastrami rest wrapped, then slice it thinly.

Nutritional Information (per serving, estimated):

- Energy: 200 kcal
- Protein: 30 g
- Fat: 7 g
- Carbohydrates: 5 g
- Sodium: 1.5 g
This moose pastrami is a perfect addition to any festive table or celebration!

Reviews: 3.93 (310 reviews) ★★★★★ share