25-06 Report post Posted November 4, 2018 To me that's more like a snack. Looks good though. What is it? 2 Share this post Link to post Share on other sites
savagman Report post Posted November 11, 2018 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, Share this post Link to post Share on other sites
stanley Report post Posted November 11, 2018 Looks delicious! 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? Thanks! S. Share this post Link to post Share on other sites
savagman Report post Posted November 12, 2018 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. Share this post Link to post Share on other sites
