CorbLand
WKR
- Joined
- Mar 16, 2016
- Messages
- 7,719
Why do I get the feeling that was the bunny you tucked your kids into bed with when they were young?
They are very real!
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Why do I get the feeling that was the bunny you tucked your kids into bed with when they were young?
They are very real!
Sent from my iPhone using Tapatalk Pro
It's just a harmless little bunny.
They are very real!
Sent from my iPhone using Tapatalk Pro
Hey some of us are totally thankful!Poor @Ryan Avery Between the rokstock thread and this one... Come on please the masses already, what are you doing with your life.
There are a lot of divas in the hunting community it seems!Poor @Ryan Avery Between the rokstock thread and this one... Come on please the masses already, what are you doing with your life.
To be fair, I think they can handle some constructive feedback. The sound has had some issues. Unless they are listening to themselves after, maybe they would never know if someone didn’t tell them.There are a lot of divas in the hunting community it seems!
Not the image I had in mind for a t-shirt.
They are very real!
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We use bulk bacon ends from the butcher for our whitetail grind. Works great in burger and sausage. Great for biscuits and gravy...Dont be afraid not to add fat to your elk grind.
Let me preface that I process all our meat at home.
Grew up in a family where adding fat was a must because that's the way Grandpa did it.
The last four bulls I have processed we skipped adding any fat and we've never had an issue with burger patties staying together.
I will say, I do add pork shoulder to my deer grind, but that is only because friends and family dont tend to enjoy the flavor of deer as much unless its cut with something.
Pro-tip, if you must grind fat into elk burger that you plan to use for patties, grind in uncooked bacon instead.
Agreed. I stopped cutting in fat or other meats into the wild game grinds a number of years back. I like it much better this way. Then, if we ever do want a little extra fat, we can just mix it in once defrosted and we’re preparing an actual meal.Dont be afraid not to add fat to your elk grind.
Let me preface that I process all our meat at home.
Grew up in a family where adding fat was a must because that's the way Grandpa did it.
The last four bulls I have processed we skipped adding any fat and we've never had an issue with burger patties staying together.
I will say, I do add pork shoulder to my deer grind, but that is only because friends and family dont tend to enjoy the flavor of deer as much unless its cut with something.
Pro-tip, if you must grind fat into elk burger that you plan to use for patties, grind in uncooked bacon instead.
Maybe @Mark at EXO can give you guys some tips.If the sounds sucks on the shoot2hunt or Rokslide podcast please email Luke at [email protected] and ask him if he’s ever heard of normalizing and to get his shit together.
I was in my 30's before I knew there was another way.I have found the wet aging method to be a very good option for warm weather hunts when you can’t hang meat.
You can google wet aging to skip my explanation.
People always say don’t let water touch the meat. This method violates that rule, but it works great in my experience. And the meat comes out very tender. One caveat. I would keep the trimmings, offal, tenderloins and for smaller animals backstraps in a sealed plastic bag away from the ice. Smaller pieces will be discolored all the way through if left directly on the ice. Quarters will be slightly discolored but no more than dry aging and having a (crust). It will remain red throughout.
Basic premise is:
Show up to hunt with pre chilled cooler full ice.
if you can hang the meat for the first night it is helpful, temps permitting.
Once you get meat back to the truck, with a thin layer of ice on the bottom of the cooler, lay meat over that layer. Then make another layer of ice and add more meat and repeat until all of the meat is pack in the ice and there is a layer of ice on top. The more packed tight the cooler the better.
Try to park your truck on a slope so the bed is lower than the cab. Open the drain plug and let the water drain out of the cooler and out of the back of the truck.
This should last you another 3-4days before having to add more ice. Of course this varies with temps.
Then go back to hunting.
To finish the wet aging process. Keep the cooler full of ice (top off as needed) for 7-10 days. Always keeping the drain plug open and cooler set at an angle to drain.
After 7-10 days you are done. Pull it out and process the meat.
That’s all I’ve done for the past 20+yrs, works great. If I have time, and don’t have to get it all done at once, I will debone and trim a couple quarters a night (elk) but like to leave it on the bone until rigor relaxes, but ideally, if I can be home every night, I will leave the meat on ice for 8-10 days, and trimmed meat goes into ziplocks, and it makes it pretty painless vs doing it all one day, start to finishI have found the wet aging method to be a very good option for warm weather hunts when you can’t hang meat.
You can google wet aging to skip my explanation.
People always say don’t let water touch the meat. This method violates that rule, but it works great in my experience. And the meat comes out very tender. One caveat. I would keep the trimmings, offal, tenderloins and for smaller animals backstraps in a sealed plastic bag away from the ice. Smaller pieces will be discolored all the way through if left directly on the ice. Quarters will be slightly discolored but no more than dry aging and having a (crust). It will remain red throughout.
I've been making bone broth the last few years to add to pot roasts or make stew, it's awesome!I do want to try it with something other than pepperoncini's. Maybe a half jar of pickled cherry peppers and stock instead. Gotta let it rest in the juices after shredding for sure, I give it at least 30 minutes if not an hour.