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  1. #26

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    Who me? LOL

    I do try & hang the whole elk if I can, after gutting ,in the shade. If I can.
    You let them rest thru rigor phase on the bone to cool ,the meat will be tender as it has time to tighten then relax while still being attached to bone. Otherwise it just contracts & remains tight.

  2. #27

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    nuevo- neither.

    After I'd posted that leaving meat on the bone helps with tenderness, someone else posted that not leaving it on the bone couldn't be the reason it was tougher. As you posted, Hank Shaw agrees with the thought that leaving it on the bone helps, hence my smartass comment. Sorry for the confusion.
    Last edited by TBass; 02-03-2018 at 08:01 AM.

  3. #28

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    T bass no problemo buddy. lol
    Shaw & I share a name & passion for good food. Like names think alike at times. I learned the hang thing from cattle & butcher buddies that hunted.

  4. #29
    Join Date
    Dec 2010
    Location
    Bozeman, MT
    Posts
    4,129

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    On the two that were tough I remember the backstrap muscles "twitching" when they were being cut out. I assume this is the same principle that Galvani used to make the legs of a dead frog twitch until the nerves die. Maybe this caused the muscles to stay contracted after cut out. Perhaps a better way to field process an elk is to cut off a leg, pack it out, and then return and do the rest of the animal. That way the meat has a chance to relax while on the bone. I dunno, sometimes you do the same thing and get different results.

    rg

  5. #30

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    I've never been able to age elk backstraps on the bone. I also notice they aren't always as tender as I hope, at least at first. I tend to stash those grilling type cuts at the bottom of the freezer and when I break them out for summer grilling they are much more tender. This year I aged my straps in the fridge on a rack, loosely covered by foil for about a week. Haven't had any yet so not sure if that helped. Any critter I age on the bone is usually much more tender so there may be something to that.
    We salute you, tender creature, for the sacrifice of your juicy meat.

  6. #31

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    That's a really interesting observation about the twitching. I think I'll try real hard to leave it on longer while I do the other side but that would only buy me an hour, tops.

    Tbass, thanks for the response - all good!

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