“Hey Rod.....when hunting big game, what's the best way to tenderize the meat?”
“In days of old they would hang the meat for weeks, the longer it hung the more tender it would become. A lot of it has to do with the weather. If it's 30 degrees Celsius, you're are not going to leave it for long. Heat will destroy meat in no time. Even today, meat should be hung in a cooler for at least 12 days, but 21 days is better, while others will leave it for 30 days or more. When hunting, the first thing to do is to bleed it, gut it and then skin the animal. Wrap the meat with cheese cloth to keep the flies off and hang in a cool dry place, high enough so the bears can't get at it. As soon as you can, get it to a dark cool place to hang until you can cut and wrap it, or just bring it to a butcher shop and let them do it for you. If you do it yourself, you can also use salt or smoke to cure the meat. A salted cured ham will last for years and it will be tender. I heard of these guys cutting into their cured ham on it's 100'th anniversary, (one their grandfather had cured,) and it was still edible. 100 year old pork..... that's pushing it.”
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