Pronghorn seem to have a good fix on what your rifles maximum range is and will usually be 50 yards past it. This technique uses some of their unique traits to put delicious Pronghorn steaks in your freezer.
Have you ever been in the field and asked “can I shoot?” This article is outlines one solution.
Do It Yourself (DIY) butchering of deer is easy and rewarding. The finished product will have higher quality, you will be more self-sufficient know the exact details of your ingredients and it is fun! Couple DIY butchering with DIY aging and your culinary result will reach completely new levels.
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.
Fair chase bird hunting for the first time is like trying to envision what a puzzle looks like when all you have is a single piece. One of the puzzle pieces that you can take advantage of is the information stored in the craw.
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.