My brother, Ron Edzerza, sent this recipe for our "A Tahltan Cookbook, vol. 1".

1. Cut the moose nose about 6-8 inches from the end of the nose. Take the meat off the bone, but the cartilage will still be in the end of the nose. Leave the hair on.
2. Over an open fire, burn and scrape the moose nose until ALL the hair is burnt and completely scraped off.
3. Then put spruce boughs on the fire. This makes a heavy smoke. Hang the moose nose in the smoke for 3-4 minutes, not too long. (This gives a nice smoked flavour to the meat.)
4. Boil until tender -- about 1/2 hour or so.
5. Makes a nice sandwich meat or is excellent in head cheese. Or serve as a meat with anything you like; rice is good.