Originally Posted by bpurtz
This is my hunting buddy preparing elk heart at camp:
In the front is a pork loin wrapped in elk caul fat:
The coyotes, bears, and birds were pretty disappointed because of what I left behind after the gutless breakdown...
Excellent work! You set the bar very high on this one!
I have seen the heart and tenderloins recovered by cutting into the "guts" after the quarters have been removed using the gutless method but never the caul fat. Could you please give a tutorial on how you recovered the caul fat (fat distributed in the small and large intestine) without getting into the "guts"?
How did you guys cook up the ribs, liver and skirt steak?
Thanks for posting and thank you for using all of the animal.