http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
That looks great Greenthumbed! I like finding recipes that suite the meat.
Your asking in the wrong place. This is the tinfoil hat capital of the internet
"A true conservationist is a man who knows that the world is not given by his fathers, but borrowed from his children." John James Audubon
Baking Soda as a Meat Tenderizer
https://www.armandhammer.com/article...eat-tenderizer
Meet Velvet Steak: The Easiest, Most Tender Beef You'll Ever Try
https://www.allrecipes.com/how-to-ve...f-ever-8347639
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
I have tried baking soda and it turns the meat into mush, with no taste whatsoever..Just cook it rare, slice it thin and go for it..
the last one I had was pretty much burger meat cut with pork fat. Made awesome smashburgers. Also did some pepperoni and breakfast sausage as well as Teriyaki Jerky.
We did have some steaks over the fire on the mountain with fresh trout on the side. Mountain surf and turf, was awesome!!!
I have to recommend Kenny J's reciepe .
We did this method with already tender moose sirloin steaks last night (moose was hung 21 days).
They sat in the fridge for just over 5 hours with the baking soda mix on them.
Warmed up to room temperature, then dropped on a hot BarBee.
Cooked to just shy of medium rare as always.
They turned out to be the tenderest and juiciest steaks we have had in a long time!
Took moose that was great, and turned it into Excellent!
Looks like we have a winner here!
Forgot the pix, but will do some when I try this the next time (likely soon given the results!)
Nog
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
Outside of ground and ‘specialty’ items like pepperoni or jerky, my go-to cut for any ‘tough’ game is stew chunk that gets used for ‘low and slow’ type recipes. Alternatively, I slice the meat into paper thin pieces and use it for hot-pot/ pho or stir-fry.
Japanese curry with rice and Brunswick style stew are staples in my house for stew chunk
Think, don't just have thoughts.
Sheep and goat are almost always curries in my household. When my wife makes the curry, we never eat it the same day. She will usually reheat it 2 or 3 times before we actually eat. Then the flavours penetrate the old animal.
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