Does anyone know how long you can leave a skinned but unopened elk lie before you HAVE to get the meat off to avoid a bad flavor?
how did you keep it clean to skin it? once skinned, it's only a few minutes to separate the quarters. Why leave it lay at all, with the guts in?
My goal is to get the most tender meat possible. To do that, you need to wait until rigor mortis before cutting. Also, I like to avoid gutting as much as anyone. I was just wondering what would happen if you skinned one to get it cooling but left it whole for a while to stiffen up and avoid gutting at the same time.
For maximum tenderness, you can pull the back legs forward to stretch the loins before they stiffen. Keeping is clean isn't too much of a problem. Just leave the whole carcass on the hide.
