Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Hunting
Elk Hunting
Prepairing Elk after the kill
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="KYHILLJACK" data-source="post: 864847" data-attributes="member: 70638"><p>Never had a 'tough' piece of elk. Only way would be to cook it while the muscle was in rigor mortis, usually 4 hours after kill. Vinison needs no aging other than to quickly cool the meat after kill. It does not lend to aging as beef does. Others may argue this but it is fact. Kill it, cool it quickly, sounds like you did, then freeze it or eat it.</p><p>How did you prepare the loin and how long after the kill was it?</p></blockquote><p></p>
[QUOTE="KYHILLJACK, post: 864847, member: 70638"] Never had a 'tough' piece of elk. Only way would be to cook it while the muscle was in rigor mortis, usually 4 hours after kill. Vinison needs no aging other than to quickly cool the meat after kill. It does not lend to aging as beef does. Others may argue this but it is fact. Kill it, cool it quickly, sounds like you did, then freeze it or eat it. How did you prepare the loin and how long after the kill was it? [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Hunting
Elk Hunting
Prepairing Elk after the kill
Top