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Old September 6, 2009, 08:07 PM   #20
Senior Member
Join Date: February 20, 2005
Location: Minnesota
Posts: 2,072

I hear you loud and clear that the enzyme thing isn't pertinent to venison. I have heard it for years.
However, will a deer go through rigor mortise?
I believe the meat/mussel will. Then will, If so, will rigor mortise leave when frozen?
The reason I am bringing this up is we have never had tender Elk venison. I bone out the animal in the field and it is in the freezer within 10-12 hours.
We even have to Swiss the back loins, of course a critter got that meat sack last fall and the only thing we could do about it was wish it a belly ache
Anyway I have heard from literally everyone that the meat must age to tenderize it. My jaw mussels have to wonder if that is a correct and true statement?
For the message of the Cross is foolishness to those who are perishing, But to us who are being saved, It Is The Power Of God. 1Corinthians 1-18
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