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Elk Hunting
How long wiil you age before cutting?
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<blockquote data-quote="upacreek" data-source="post: 882457" data-attributes="member: 59039"><p>Years back we always gutted our elk then brought our horses in. At that time we would skin and quarter. A lot of times over night would occur. I know a guy that went on a high end guided hunt. They got an awesome bull, very successful for them. At the end of the hunt their guide was fired as soon as the owner found out he didn't skin my friends elk as soon as it was dead. He gutted it and retreived it the next morning. Explanation was the hide and glands revert back to the meat and the blood can't cool quick enough. Since then we started skinning our elk asap. Sure enough most of thestrong elk flavor nobody liked before was gone. If I grind 5-10% beef fat into my burger I can feed it to anyone and they never ask what it is. Just think its beef. Now my wife (next week she'll be my ex-wife) and kids don't like the taste of beef hamburger. </p><p>Funny thing is my brother in law fed us some of his elk that was not skinned early and my family refused to eat it. I have processed my elk between 2 and 16 days and could not tell as big of difference as removing the hide.</p><p>Just my experience.</p><p>To help with strong game taste in elk steaks soak 12-24 hours in evaporated milk. It helps.</p></blockquote><p></p>
[QUOTE="upacreek, post: 882457, member: 59039"] Years back we always gutted our elk then brought our horses in. At that time we would skin and quarter. A lot of times over night would occur. I know a guy that went on a high end guided hunt. They got an awesome bull, very successful for them. At the end of the hunt their guide was fired as soon as the owner found out he didn't skin my friends elk as soon as it was dead. He gutted it and retreived it the next morning. Explanation was the hide and glands revert back to the meat and the blood can't cool quick enough. Since then we started skinning our elk asap. Sure enough most of thestrong elk flavor nobody liked before was gone. If I grind 5-10% beef fat into my burger I can feed it to anyone and they never ask what it is. Just think its beef. Now my wife (next week she'll be my ex-wife) and kids don't like the taste of beef hamburger. Funny thing is my brother in law fed us some of his elk that was not skinned early and my family refused to eat it. I have processed my elk between 2 and 16 days and could not tell as big of difference as removing the hide. Just my experience. To help with strong game taste in elk steaks soak 12-24 hours in evaporated milk. It helps. [/QUOTE]
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How long wiil you age before cutting?
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