Organic meat in Fairbanks?

[Grannysroost]

Originally Posted by blueflames50

hey have ya ever just marinaded venison (or any dark meat for that matter) in Viva Italian dressing for 24 hours and eaten it??? It's great...no ...no heat involved! A Ceviche of red meats!

Your serious right? It turns out tender? sounds interesting to me if I know it is good meat to start out with

[blueflames50]

Originally Posted by Grannysroost

Your serious right? It turns out tender? sounds interesting to me if I know it is good meat to start out with

yes I am serious! the vinager and oil tenderizes the meat and also "cures/cooks" the meat just like lemon/lime juice does for fish (ceviche). For some of our squeamish friends we usually offer a fondue pot of hot oil to fry the marinaded meat in (the woosies)

[JavaPhil]

Only eat my beef rare. I tend to err on the well done side for pork, as trichinella may be rare but not unheard of. Same with rabbit, except that would be tularemia (sp?). Fowl is also cooked to a "done" turn with a meat thermometer.

But beef.... MOOOOOO.

[Marty Van Diest]

Well, my assumption must be false. I like my meat well done, not rare and I figured that was because I butchered my own meat and knew what it was like...inside out.

After being bloody to my elbows, I would rather the meat be cooked and not dripping with blood. And that includes all meat.