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Re: Should Beaver Backstrap Be Cooked...
[Re: J Staton]
#6662689
11/11/19 12:10 PM
11/11/19 12:10 PM
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Joined: Dec 2006
Posts: 29,751 williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
Posts: 29,751
williamsburg ks
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That's how my wife cooks it. In the crock pot. I skin one on the dining room table if we are going to eat it. I start by cutting to just above the vent. Skinning back enough to get the oil sacs and caster out. Then I use one of wife's kitchen knives to finish skinning. I just hog it off and flesh on my beam in the fur shed. While I'm fleshing and boarding it the wife takes the meat off and puts it in salt water then in the frig. Next morning it goes in the crockpot. I know she puts tomato puree in it. Onions potatoes and carrots. Pretty good when its ready.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Should Beaver Backstrap Be Cooked...
[Re: J Staton]
#6662803
11/11/19 02:50 PM
11/11/19 02:50 PM
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Joined: Nov 2010
Posts: 2,168 Rochester, MN
Teacher
trapper
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trapper
Joined: Nov 2010
Posts: 2,168
Rochester, MN
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1. Problems eating anything undercooked start with our age. The older you are above about 37, the more your immune system can’t withstand a bacterial or viral hit. The same is true for younger kids (birth to aged 32). Immune system is still developing. 2. Cooking doesn’t kill everything. But it does reduce the numbers. This helps but some of the toxins are still there and are heat stable well beyond normal cooking ranges. = We’re still at risk 3. Skinning often contaminated the meat. A little hair; a little fecal material; and no glove changes allows contamination to take place 4. Cooking temps are rarely taken. Most people believe hot is hot enough without knowing what “hot” is. You can get burned at 126 degrees F and lots of bacteria can live past this temp. There are reasons why restaurants and schools and hospitals cook as hot as they do. And chill as fast as they’re required. Food safety is a science plenty of people get wrong.
Think about it: you’re 42. You skinned and contaminated everything with disposable gloves. You washed everything down but contaminated the sides of your sink and counter tops with splash. You refrigerate in a refrigerator holding food at 45 degrees, meaning it’s too warm to control toxin production. Then you cook till it’s “hot” without knowing what “hot” should be. Bon Apetit!
Two or three days later, you’re on the throne, bucket in hand, because it’s coming out both ends. You blame it on the carrot salad you ate last night, because that’s what’s coming out.
Trust me, I spent 37 years working with sick people and 5 years teaching about it. Under cooking because it has more flavor isn’t doing anyone any good.
Never too old to learn
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