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Note: This recipe is not exclusive to caribou and can be applied to any other ungulate

Meat:

  • •2 lbs-sized roast (Best cut is from back leg with no internal connective tissues.)

Rub Ingredients:

  • •1 tablespoon kosher salt
  • •2 tablespoon sugar
  • •1/2 teaspoon Instacure #2 (Pink salt)
  • •1 1/2 teaspoons black pepper
  • •1 1/2 teaspoons fresh rosemary
  • •2 teaspoons minced fresh thyme
  • •3 juniper berries, coarsely crushed

 

Method:

1) Remove all surface fat and silverskin.

2) Grind rub ingredients together using mortar and pestle.

3) Rub seasonings on roast.

4) Seal in a large zip lock bag.

5) Refrigerate for 10-15 days, flipping every few days.

6) Remove from zip lock bag and rinse the meat under cool water to remove the remaining spices. Pat dry.

7) Sprinkle the roast with a light coating of finely ground black pepper and paprika.

8) Seal in an UMAi Dry bag.

9) Dry cure for 1 month on an open rack in the fridge.

10) Slice extremely thin; best done on a deli slicer if possible.