# Elk backstrap at 120 f for 3 hours.
**URL:** https://community.anovaculinary.com/t/elk-backstrap-at-120-f-for-3-hours/29109
**Category:** Anova Precision® Oven
**Created:** [August 13, 2021, 2:49am UTC](https://community.anovaculinary.com/t/elk-backstrap-at-120-f-for-3-hours/29109 "2021-08-13T02:49:06Z")
**Posts on this page:** 4
**Page:** 1
### Author:  [@malkfinger](https://community.anovaculinary.com/u/malkfinger)
#### Post date: [August 13, 2021, 2:49am UTC](https://community.anovaculinary.com/t/elk-backstrap-at-120-f-for-3-hours/29109/1 "2021-08-13T02:49:06Z")
Taste great. Done just right. BUT a little tough. Any thoughts about 12 or 24 hours?
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### Author:  [@chatnoir](https://community.anovaculinary.com/u/chatnoir)
#### Post date: [August 13, 2021, 2:28pm UTC](https://community.anovaculinary.com/t/elk-backstrap-at-120-f-for-3-hours/29109/2 "2021-08-13T14:28:40Z")
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.
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### Author:  [@anovaculinary](https://community.anovaculinary.com/u/anovaculinary)
#### Post date: [August 16, 2021, 7:57pm UTC](https://community.anovaculinary.com/t/elk-backstrap-at-120-f-for-3-hours/29109/3 "2021-08-16T19:57:48Z")
Remember, when cooking longer than 2.5-3 hours, always make sure temp is 130+ for best food safety practices.
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### Author:  [@malkfinger](https://community.anovaculinary.com/u/malkfinger)
#### Post date: [August 16, 2021, 8:12pm UTC](https://community.anovaculinary.com/t/elk-backstrap-at-120-f-for-3-hours/29109/4 "2021-08-16T20:12:45Z")
I am going to try at 130F. Hope it works