Velveting Game - Baking soda on wild game meat?

This simple meat tenderizing hack, popularized by Asian cuisine, will change the way you cook and turn the toughest cuts into tender, moist, flavour packed bites every time.

The process is called velveting and is so quick and simple anyone can do it. When velveting wild game meat (deer, moose, elk, etc.), you want just enough baking soda to tenderize without giving a soapy aftertaste.

For stew meat, cut into small cubes or strips:

Ratio:
1 teaspoon baking soda per 1 pound (450 g) of meat.
2–3 tablespoons water (enough to make a slurry and coat the meat).

Method:

• Dissolve the baking soda in the water.
• Toss the meat in the mixture so it’s evenly coated.
• Let it sit 15–20 minutes (wild game is lean, so longer can make it mushy).
• Rinse the meat thoroughly under cold water to remove excess baking soda.
• Pat dry before cooking.

Enjoy!
Joe Eppele