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Elk stew meat
I have elk "stew meat"...chunks about 2" square that is tough as leather. I usually brown in and simmer in barbecue sauce, but I would like to try something low and slow in Mr. Humpty.
ol-blue:[p]Is the meat lean? Lean and low and slow do go good together. Have you thought of cutting into smaller chunks or even coarse grinding for chili?
ol-blue, the only thing I have found that will help that tough stuff is either a pressure cooker indirect in the BGE with a foil wrap for a few hours. Maybe add a dash of Mortons tenderizer.
ol-blue:[p]Sorry.[p]Should read: Lean and low and slow DO NOT go good together . . .[p]
It's lean but what else should I put on it if I go low and slow (besides tenderizer)
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