savagman

Wal-Mart Parking lot. Eating nuts/acorns? Under landscape trees. No fear of man. Walked up to them.

The center was perfect - rare to medium 135 to 140. I use the probe so monitoring is easy. Outer meat was pink due to the cure but medium to medium well. My wife prefers medium and she loved it.

Rubbed with Morton's tenderquick and sugar and wrapped in saran wrap. In the fridge overnight. Rinsed then rubbed with steak rub. I put it in the freezer and pulled out at 32 degrees. (My theory was the cold meat would take longer to cook thus allowing more smoke) Wrapped in bacon and cooked at 180 degrees until internal temp of 130 degrees. Turned grill to 350 to crisp bacon (I plan to drop in a hot skillet next time instead). Wrapped in foil and let it rest.

Made time to try a loin roast on the pellet grill. Very pleased with the result. My wife said best ever!

Those are some big Yellow Bass

28 degrees - 10pm feeding on dormant bermuda grass in Huachuca City 35 degrees - 7 am crossing the road in Nogales Seems like the cold not an issue. Nocturnal behavior is new observation for me... Always subscribed to the sleep in theory but recent observations have me re-thinking that. Has 2 tag - increased hunting pressure - led to adaptations? Anyone else observe them active at night?

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.