I may try it this way but I like dinner to last more than five minutes. My grand kids would inhale it without bones to slow them down. :lol:
That's what I keep hearing but I have never "rested" nor hung any meat and the rabbits I've eaten were all very tender. I butcher a rabbit the day I intend to eat it or it may rest in the fridge in salt water one night at most. Deer and elk I process as quickly as I can get it done so that meat may rest two days or three at most. I've never had any complaint with tough meat nor "gamy tasting" meat. I think the gamy taste some people complain of comes from not getting the meat, skinned, cooled down and processed quickly, well that plus not making a quick, clean one shot kill.Miss M":3hq9z0fd said:That looks amazing!
This is what I don't get about resting and rigor, though... theoretically, that meat should have been really tough, shouldn't it?
