In the third and last part of “Why I always give Moose, Deer and Elk proper Hang Time” we will learn:
– the simple steps needed to process the meat in your home
– what the meat aging (tenderization) formula is and the connection between time and temperature. No more guesswork as to when it is done aging!
– how to calculate aging with and without a tenderization timer
– my own, personal reflections regarding how good aged meat from a moose cow compares to a less aged moose calf.
Once this third part is read you should know 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