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Cooks' Corner
Bull elk- fit to eat?
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<blockquote data-quote="26Reload" data-source="post: 1627985" data-attributes="member: 99519"><p>If it's too tough for you don't hunt them.....leavexthem for us REAL men to ruin our teeth on.......ha....</p><p></p><p>Hanging an animal gives the meat timexto break down...the red color of meat is the riboflavin..which as humans we also have if the muscle is worked and grows bigger....the bigger the muscle the more riboflavin the longer it takes to 'drain the meat'.....the longer you hang the meat or cooled in a refridge the more break down occurs....making the meat more tender...but if you prefer to gum you meat...you will still need to tenderize or grind it into hamburger(and i use 1# of smoked bacon to 10# of fresh meat)...eat not only eats deliciously....the aroma sends every dog, cat, and human around into a frenzy............</p></blockquote><p></p>
[QUOTE="26Reload, post: 1627985, member: 99519"] If it's too tough for you don't hunt them.....leavexthem for us REAL men to ruin our teeth on.......ha.... Hanging an animal gives the meat timexto break down...the red color of meat is the riboflavin..which as humans we also have if the muscle is worked and grows bigger....the bigger the muscle the more riboflavin the longer it takes to 'drain the meat'.....the longer you hang the meat or cooled in a refridge the more break down occurs....making the meat more tender...but if you prefer to gum you meat...you will still need to tenderize or grind it into hamburger(and i use 1# of smoked bacon to 10# of fresh meat)...eat not only eats deliciously....the aroma sends every dog, cat, and human around into a frenzy............ [/QUOTE]
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Bull elk- fit to eat?
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