Then it is time to move the moose to flatter ground.
Next, we need to gut the moose. As fun as it looks! Luckily Johan and his dad did this part.
All of the guts are scraps… except for the heart, that is delicious smoked!
Once it is gutted it is time to skin and hang it! So off to Drangsmark to do this. When we got there, another hunting team had a moose hanging. So we started working on ours, waiting for them to finish.
Skinning the moose was a lot of work but not as gross as I thought it would be!
Once complete, Johan was very happy with his moose! The finish product ended weighing a whopping 235 kilos!
Johan and I take the head to the trailer (he will save the antlers). It is surprisingly heavy!
So everything is ready. We leave the moose in the green bag for one day (the bag is to make sure flies don’t lay any eggs in the meat. Once it is cool, it will be moved to a fridge where it will hang for 7 to 10 days before the meat will be cut in pieces and frozen so we can eat it all year round!
Yummy! I have to say it was a fabulous first hunting experience. And not boring at all!!
Last updated by Missfoster at .
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