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savagman, November 4, 2018 in Cooking Wild Foods
To me that's more like a snack. Looks good though. What is it?
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 also butcher, wrap, and process all of my own game. I'm curious as to your aging technique? I have never really aged any of my game meat (other than happenstance when/if hanging for a couple of days or so prior to cutting it..... more of a 'timing' thing as opposed to aging....). Share your ideas on your aging?
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.
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