Curing elk meat
- nuttinbutchunks
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Curing elk meat
If I am successful killing an elk this week end, I plan on quatering it out then packing it to the truck. I have a fridge on my back patio to cool it in and was wondering how long I should leave it there before I butcher it?
You can stand me up at the gates of Elko and I won't back down!
Re: Curing elk meat
You will hear as many theories as to how long to age the meat, along with optimal temp, as the number of folks that answer up on here.
Me? I leave the meat in a couple of coolers and ice it down as needed, draining the bloody water as needed, for about a week or so. Seems to work out just fine for me and the wife.
Me? I leave the meat in a couple of coolers and ice it down as needed, draining the bloody water as needed, for about a week or so. Seems to work out just fine for me and the wife.
It ain't the size of the gun but the placement of the bullet.
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Re: Curing elk meat
I do not recomend using a fridge it has a tendency to dry out he meat
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Re: Curing elk meat
+1 on what Abert said, I've been doing deer and the few elk I've taken that way for the last 35 years.
- nuttinbutchunks
- 2 point
- Posts: 288
- Joined: Fri Oct 26, 2007 9:42 pm
- Location: Lehi, UT
Re: Curing elk meat
Thanks. Maybe I'll have to invest in a few coolers.maintguy47 wrote:+1 on what Abert said, I've been doing deer and the few elk I've taken that way for the last 35 years.
You can stand me up at the gates of Elko and I won't back down!