savagman

I have a Savage Model 11 with a Simmons 3x9 scope. Black synthetic stock. Lightly used - well cared for. Nieces, nephews, and daughter all used on youth deer hunts and tagged out. Lucky rifle. Basically same as this https://www.sportsmansoutdoorsuperstore.com/products2.cfm/ID/155120. I like the little rifle - shot a couple deer with it myself. PM if interested.

New favorite - thanks!

In the past I used an old garage refrigerator to hang 10 days at 36-38 degrees. I don't currently have that luxury. I did have an empty chest freezer. I alternated freezer on or off manually by unplugging. I was on vacation and could monitor closely. Analog meat thermometer to check by the bone of thickest part of hind quarter. Kept the meat below 40 degrees for a week. The outsides start to freeze but it doesn't seem to have any negative impact on the meat. Last two elk done that way and both tender and delicious.

Elk loin- carefully aged and home processed. This was a sample I cooked up for myself. Scarfed the first one down before i thought to take a picture. I keep it simple, garlic salt, black pepper, oil and a hot pan,

I have always cut loin - aka backstrap - into steaks. Anyone have roast recipes? Saw this one and it sounds awesome. https://www.traegergrills.com/recipes/wild-game/elk-loin-creamy-polenta And this one https://elknetwork.com/elk-roulade-with-creamy-gorgonzola-sauce/

Interesting question about Jerky. I always was taught that you could either cook or cure. Looks like cook and cure might be safer. Keep the meat over 126 degrees for 47 minutes plus the salt cure and should be ok? Or trade me some bear meat for some elk meat and eliminate the worry... Still craving the green chile bearritos I made many years back. From USDA Where fresh pork is not tested for trichinae, as is the case in the U.S., alternative methods are used to prevent exposure of humans to potentially contaminated product. These include processing methods such as cooking, freezing and curing along with recommendations to the consumer concerning requirements for thorough cooking. Cooking - Commercial preparation of pork products by cooking requires that meat be heated to internal temperatures which have been shown to inactivate trichinae. For example, Trichinella spiralis is killed in 47 minutes at 52� C (125.6� F), in 6 minutes at 55� C (131� F), and in < 1 minute at Curing - There are a great variety of processes used to prepare cured pork products (sausages, hams, pork shoulder, and other ready-to-eat products). Most processes currently used have been tested to determine their efficiency in killing trichinae. In the curing process, product is coated or injected with a salt mixture and allowed to equalize at refrigerated temperatures. Following equalization, product is dried or smoked and dried at various temperature/time combinations which have been shown to inactivate trichinae. The curing process involves the interaction of salt, temperature and drying times to reach a desired water activity, percent moisture, or brine concentration. Unfortunately, no single or even combination of parameters achieved by curing has been shown to correlate definitively with trichinae inactivation. All cured products should conform in process to one of many published regulations, such as the U.S. Department of Agriculture's Code of Federal Regulations Title 9, Chapter III, �318.10.

There are no elk in that unit - JK PM Sent

Mulepackhunter, I have been making Corned Venison for years using the recipe on the LEM website. Whole family loves it. I bought the Cabela's pellet smoker and plan to make Pastrami this year. Looking for tips, tricks, brine and rub recipes if you don't mind sharing. I usually use smaller roasts but on a larger one maybe inject brine so that the center cures? Eric Corned Venison Ingredients: 2 1/2 quart Water 6 tablespoon Morton Tender Quick 1/2 cup Brown Sugar 1 1/2 tablespoon Pickling Spice 1 tablespoon Garlic Powder 5 lb Venison, large solid cuts deboned Directions: Combine one pint of the water with Tender Quick, brown sugar, pickling spice, and garlic powder in a medium saucepan. Bring to a boil over medium heat and stir until dissolved. Pour into a large food grade plastic container and add the rest of the water. When cool, add the meat and cover tightly with a lid. Refrigerate at least five, up to seven days, turning once every day. To cook, rinse the meat well and place in a large pot. Add one tablespoon of pickling spice to water, if desired. Cover with water and cook covered at a simmer for three to four hours. Freeze uncooked corned venison by placing desired amounts in vacuum seal bags. Remove excess liquid before sealing.

Eurasian Dove - No Season and no limit. Some good concentrations around Maricopa, Eloy, Coolidge etc. When in doubt, don't shoot. They are usually pretty easy to pick out.

K.I.S.S Garlic salt, Montreal Steak Seasoning,drizzle olive oil and Worcestershire. Pierce with a fork a few times and flip. Leave on counter for an hour. Cook in hot skillet 2 min first side and 1 min 2nd side. Tent with foil 2-3 min. Slice and enjoy.

My neck still hurts. Had a couple tree jumpers that we lost track of but after some glassing practice dropped them.

My mom made squirrel stroganoff for us in deer camp. We practically licked the dutch oven clean.

Just checked my daughters tag and you are correct!!! Not sure why the guy at Von Hanson's wouldn't take the transport tag. He wanted the six digit number from the tag that says AGFD USE ONLY

I have had mixed results: Bull # 2 Due to time constraints I aged a quartered elk in ice chests last season. Starting out they were on frozen water bottles in the cooler. Then I alternated throwing the quarters in the chest freezer at night, swapping them out with others in the morning and kept alternating to keep it cold. Probably 7-10 days before cutting. It was the best elk meat I have had yet. Bull # 1 Previous elk, I cleared out the garage fridge and hung meat in there for about a week. Steaks were tough, and I didn't see much of a difference overall. If I am blessed again with a tag, I intend to try the ice chest method again. Anyone age Javelina?