If Elk = Miles and Pounds Kill Miles then what is the optimal barrel length for your rifle? The answer is it depends.
For how long should meat age? What impact does temperature variations have on the aging of meat? Is it possible to get the same aging result, through tenderization, regardless of temperature fluctuations? Read on to learn about what some American and Swedish experts say about the subject of meat aging and how the Celsius Day Grade formula will help you get excellent result, year after year, when aging your wild game.
In the first two parts of Why I always give Moose, Deer and Elk proper Hang Time we learned to avoid some common mistakes and why aging the meat makes a difference. We learned about the meat aging formula between temperature and time and the pros and cons with dry aging vs wet aging. In the final, part 3, we will move on to how the meat goes from tough to tender, from flavorless to rich in flavor and how you, in easy to do steps, can transform your meat to high quality, aged, flavorful and tender steaks worthy of a 5 star dinner experience.
In Why I always give Moose, Deer and Elk proper Hang Time, part 1 we will learn to avoid some common handling mistakes and why aging the meat makes a difference.
In the first part Why I always give Moose, Deer and Elk proper Hang Time we learned to avoid some common mistakes and why aging the meat makes a difference. In part 2 we learn the some of the differences between dry aging and wet aging (a.k.a vacuum aging). Wet aging is a great alternative to dry aging. It is more forgiving and can easily be done in one's home. Home aging your meat is a great way to transform your meat to high quality, flavorful and tender steaks worthy of a 5 star dinner experience.
Tenderization Timer: Q & A
- What happens to the meat during the tenderization process?
- How does the Tenderization Timer work?
- On what types of animals can I use the Tenderization Timer?
- Aging: How is the number of remaining days calculated?