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Froze deboned Elk immediately after kill
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<blockquote data-quote="PhilSchmidt" data-source="post: 1817285" data-attributes="member: 92624"><p>Moosehunter,</p><p></p><p>That's encouraging. I hope after thawing and aging some in the refrigerator it will do the trick! I will report back on that. </p><p></p><p>My hunting buddy cooked some backstrap this AM also and was very surprised it was so tough. We then talked about this and he sliced some of the backstrap thinner, followed by pounding with a tenderizer hammer and said it was quite tender. He is making a batch of stew from front shoulder in the slow cooker today so we'll know tonight how that goes.</p></blockquote><p></p>
[QUOTE="PhilSchmidt, post: 1817285, member: 92624"] Moosehunter, That's encouraging. I hope after thawing and aging some in the refrigerator it will do the trick! I will report back on that. My hunting buddy cooked some backstrap this AM also and was very surprised it was so tough. We then talked about this and he sliced some of the backstrap thinner, followed by pounding with a tenderizer hammer and said it was quite tender. He is making a batch of stew from front shoulder in the slow cooker today so we'll know tonight how that goes. [/QUOTE]
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Froze deboned Elk immediately after kill
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