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Froze deboned Elk immediately after kill
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<blockquote data-quote="PhilSchmidt" data-source="post: 1817252" data-attributes="member: 92624"><p>We shot two cow elk (smaller yearlings) at daybreak a couple of days ago. Were in a hurry to get on the road to home so we quickly gutted and skinned the animals, deboned the meat and had in ice chests by 10AM. We used a process my hunting buddy suggested using layers of ice, salt and zip lock bags of boned meat, resulting in the meat freezing in only a few hours. </p><p></p><p>Got home after a days drive, put the bagged meat in a freezer and placed one bag of frozen backstrap in the fridge to thaw out. This morning I cut off a small piece and cooked it, looking forward to some delicious breakfast meat. It tasted good but the normally tender backstrap was tougher than any meat I have ever experienced! </p><p></p><p>A quick Google search said meat must go through the rigor mortis process before freezing or it will end up very tough. </p><p></p><p>Since the meat started freezing before rigor mortis began I suppose there is an outside shot the meat could start the rigor mortis process by thawing it out but I'm very doubtful. </p><p></p><p>I know meat slow cooked for a long time (stew) gets more tender but cooking too long diminishes the nutritional value. Jerky is another option I suppose. Any suggestions as to what I can do to improve this meat would be greatly appreciated.</p></blockquote><p></p>
[QUOTE="PhilSchmidt, post: 1817252, member: 92624"] We shot two cow elk (smaller yearlings) at daybreak a couple of days ago. Were in a hurry to get on the road to home so we quickly gutted and skinned the animals, deboned the meat and had in ice chests by 10AM. We used a process my hunting buddy suggested using layers of ice, salt and zip lock bags of boned meat, resulting in the meat freezing in only a few hours. Got home after a days drive, put the bagged meat in a freezer and placed one bag of frozen backstrap in the fridge to thaw out. This morning I cut off a small piece and cooked it, looking forward to some delicious breakfast meat. It tasted good but the normally tender backstrap was tougher than any meat I have ever experienced! A quick Google search said meat must go through the rigor mortis process before freezing or it will end up very tough. Since the meat started freezing before rigor mortis began I suppose there is an outside shot the meat could start the rigor mortis process by thawing it out but I'm very doubtful. I know meat slow cooked for a long time (stew) gets more tender but cooking too long diminishes the nutritional value. Jerky is another option I suppose. Any suggestions as to what I can do to improve this meat would be greatly appreciated. [/QUOTE]
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Froze deboned Elk immediately after kill
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