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Cooks' Corner
Bull elk- fit to eat?
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<blockquote data-quote="MkJose" data-source="post: 1627905" data-attributes="member: 107218"><p>I have worked with my hands for 4 decades. Mechanicing on heavy equip, trucks, laying pipe, running equipment, etc... They're rough, tough and have served me well. But you should focus on the tenderizer. Invariably your gonna have tough meat sometimes, no marinade or powder is gonna do what a mechanical tenderizer will do. I tried the pin style and they are waste of money. Once I found the blade style tenderizer it made all the difference in the world. As long as you cook with higher heat and not cook the meat more than medium and it will be moist. If you cook it well done it will be dry. Mike</p></blockquote><p></p>
[QUOTE="MkJose, post: 1627905, member: 107218"] I have worked with my hands for 4 decades. Mechanicing on heavy equip, trucks, laying pipe, running equipment, etc... They're rough, tough and have served me well. But you should focus on the tenderizer. Invariably your gonna have tough meat sometimes, no marinade or powder is gonna do what a mechanical tenderizer will do. I tried the pin style and they are waste of money. Once I found the blade style tenderizer it made all the difference in the world. As long as you cook with higher heat and not cook the meat more than medium and it will be moist. If you cook it well done it will be dry. Mike [/QUOTE]
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Bull elk- fit to eat?
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