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Non-Cattle Specific Topics
Recipes & Cooking
Smoking elk?
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<blockquote data-quote="Bright Raven" data-source="post: 1415839" data-attributes="member: 27490"><p>Funny! But -Naw (Kentucky socially acceptable way to say, you are DEAD WRONG) . <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> It has been brined. That is going to knock down the microbe count. 2 to 3 hours is not very long.</p><p></p><p>Forgot to say: seasoning is also antimicrobial. Did you know that some anthropologist believe that the art of seasoning meat was originally started as a means of preserving meat? It is also postulated that early man often was forced to eat spoiled food. Seasonings were used to cover up the spoiled odors and taste.</p></blockquote><p></p>
[QUOTE="Bright Raven, post: 1415839, member: 27490"] Funny! But -Naw (Kentucky socially acceptable way to say, you are DEAD WRONG) . :D It has been brined. That is going to knock down the microbe count. 2 to 3 hours is not very long. Forgot to say: seasoning is also antimicrobial. Did you know that some anthropologist believe that the art of seasoning meat was originally started as a means of preserving meat? It is also postulated that early man often was forced to eat spoiled food. Seasonings were used to cover up the spoiled odors and taste. [/QUOTE]
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Smoking elk?
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