Elk backstrap at 120 f for 3 hours.

Taste great. Done just right. BUT a little tough. Any thoughts about 12 or 24 hours?

Malk, tenderness depends on maturity and gender, degree of aging, temperature and time.

For freshly harvested meat consider 24 hours or more at a moderate temperature, for medium rare to medium doneness.

Remember, when cooking longer than 2.5-3 hours, always make sure temp is 130+ for best food safety practices.

I am going to try at 130F. Hope it works