Post by: jager on December 03, 2011, 03:50:01 PM
I was considering sending an incisor to get analyzed. They cut a cross section and count the rings...similar to a tree...costs about $50.
Post by: fishingnut71 on December 03, 2011, 05:54:17 PM
Post by: dreamunelk on December 03, 2011, 06:40:02 PM
Post by: Missing on December 04, 2011, 06:14:31 PM
Post by: WSU on December 06, 2011, 09:49:22 AM
Post by: gaddy on December 06, 2011, 09:58:09 AM
Post by: Curly on December 06, 2011, 09:59:40 AM
Post by: HUNTINCOUPLE on December 06, 2011, 10:09:22 AM
Post by: pianoman9701 on December 06, 2011, 10:10:02 AM
I love that 2 out of 3 people didn't even read the post!
Amazing
Post by: coachcw on December 06, 2011, 10:23:44 AM
Post by: Miles on December 06, 2011, 10:24:43 AM
no need to age. just cut and wrap thats less tough skin too cut off. either way no diferent in taste. I know ive done it!
Google aging deer. You will find some great examples with pictures. basically the same as an elk. However, after about 2 1/2 years old it gets a little subjective. Depends a lot on where they live and what they are eating. Say an elk that spends more time in a an area prone to dust (say from a logging road) then they will have more wear on their teeth from the dust. so as stated above just eat it. Sometimes they are so tough you have to run the whole thing through a cuber.
This has been discussed on here several times, but if it makes no difference to age meat why do all of the best steak houses age their beef for 28 to 31 days? It does make a huge difference, we age our elk about 14 to 16 days, I understand that it takes extra time and work and if you don't have your own cooler money but it is worth it.
Looks like 3 didn't read the original post. Talk about making yourself look foolish.... :chuckle:
Make that four... :chuckle:
well if the fork dosn't stand up in the gravy you aged it enough . 7-14 days
Post by: Miles on December 06, 2011, 10:28:25 AM
well if the fork dosn't stand up in the gravy you aged it enough . 7-14 days
7-14 days old and that thing should have still had spots.
:chuckle:
Post by: pianoman9701 on December 06, 2011, 10:29:12 AM
well if the fork dosn't stand up in the gravy you aged it enough . 7-14 days
7-14 days old and that thing should have still had spots.
:chuckle:
Probably still wet from the womb.
Post by: BULLBLASTER on December 06, 2011, 10:34:35 AM
Post by: Miles on December 06, 2011, 10:36:39 AM
I age depending on the age of the meat... older meat needs to age longer. Usually it ages too long while the tooth is being aged for age though. Sometimes aging is pretty tough when the age is not known with certainty. :dunno:
:chuckle:
Excellent observations!
Post by: pianoman9701 on December 06, 2011, 10:52:08 AM
I age depending on the age of the meat... older meat needs to age longer. Usually it ages too long while the tooth is being aged for age though. Sometimes aging is pretty tough when the age is not known with certainty. :dunno:
:chuckle:
Excellent observations!
I feel like I'm aging as this thread grows. It's not making me any more tender. In fact, I'm starting to feel tough as I get long in the tooth. This is tough on the aged elk, too. They're tough young or old, but the meat is tender after aging, even if they're aged. Then we get into elk dentistry. Filling an elk's teeth is tough in this day and age. I'm too old for this.
Post by: Whitenuckles on December 06, 2011, 04:34:49 PM
Thanks again for the info.