HuntingNet.com Forums - View Single Post - Tough Chewy Meat??
View Single Post
Old 11-04-2016, 03:23 PM
  #12  
super_hunt54
Nontypical Buck
 
super_hunt54's Avatar
 
Join Date: Feb 2015
Location: Illinois
Posts: 3,695
Default

Originally Posted by gjersy
Also when i slow cook a roast like a Sirloin i do it low and slow and let it sit after cooking for 15 min or so, i can't explain why but it gets juicier. And like was said don't overcook venison.
When meat is heated, the cells "constrict" forcing moisture out. When you let a steak or roast "rest" after cooking, the cells relax and reabsorb that moisture making the cut nice and juicy. Of course as long as you didn't burn the dang thing. That was one of the VERY few things my mom couldn't cook worth diddly. Chicken was about the only meat that woman made that was edible (was actually fantastic). All others was like cutting up me dang boots and chewing them. And all you old timers out there knows just how tough Dingo boots were!
super_hunt54 is offline