A nicely flavoured hickory smoked moose flank. Great tasting dry meat with a natural fatty glaze.
Ingredients
Cleaned and trimmed moose flank sliced thin
Pinch of sea salt
Directions
Clean and dress the moose flank (moose belly).
Slice the meat into thin pieces and sprinkle with sea salt on both sides.
Lay out flat on smoker rack.
Using Bradley Hickory smoke pucks get the temp to 200 F.
Put rack on top shelf and close door.
Smoke for 120-180 minutes. After 2 hours, keep a watchful eye on the doneness you want.
Remove and enjoy!
