Saving Moose Meat 



you come to carry the hide, tie it up with a piece of strong 

 string, as it is very slippery and awkward to handle 

 otherwise. Avoid getting the hide wet after you have it 

 ready to handle, as it will soak up nearly its own weight in 

 water, and it takes a long time to dry out. 



Try to avoid throwing moose meat around and bruising 

 it, or, in other words, abusing it. As a food it is fully 

 as valuable as the best beef, and amateur hunters should 

 be willing to sacrifice time and money if necessary to 

 get the meat they have killed to where it can be used. 



When you have had your sport, do not be afraid to 

 spend a little additional time and money to conserve 

 the meat. 



Moose meat will keep fresh two weeks in the fall of the 

 year, if properly handled. It makes fine mince-meat, 

 is as good as beef when salted, and makes first-class jerked 

 venison when cut in strips and smoked. 



If you cannot save the meat, do not kill the moose. 

 It is only the thoughtless, inexperienced tenderfoot who 

 kills for the mere sake of killing. The real sportsman 

 kills either for the trophy or for the food. 



