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Making up a little batch of elk Jerky

 
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bear402
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PostPosted: Mon Feb 27, 2012 1:56 pm    Post subject: Making up a little batch of elk Jerky Reply with quote

By request from my daughter , I'm making up a small batch of Elk jerky .

Step 1 Slicing the partially thawed shoulder and hind up with the electric slicer.




Step 2 Pouring on the marinade of Yashida's Sauce, Soy sauce & Liquid Smoke. .



Step 3 Into the fridge to marinate a few hours . Cool

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GregE
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PostPosted: Mon Feb 27, 2012 2:55 pm    Post subject: Reply with quote

Ooooooooohhh.

I think those slices will mail.... Very Happy

Oven or smoker?

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bear402
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PostPosted: Mon Feb 27, 2012 4:25 pm    Post subject: Reply with quote

GregE wrote:
Ooooooooohhh.

I think those slices will mail.... Very Happy

Oven or smoker?



Greg,

I used to use a Smoker but now I use liquid smoke in my marinade and then process the jerky in a dehydrator. The results are a lot more consistant in it as opposed to the smoker.

That reminds me , I need to give that batch a stir in the marinade ! Smile

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bear402
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PostPosted: Mon Feb 27, 2012 7:55 pm    Post subject: Reply with quote

Step 4 After marinating most of the day , load the racks , season with Coarse ground Black Pepper & Garlic Salt. I'll run the dehydrator out in the garage around 8 hours at about 125 degrees. It should be done when I get up in the morning.


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Magic
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PostPosted: Mon Feb 27, 2012 8:54 pm    Post subject: Reply with quote

Is it morning yet? Are we there yet?? Are we, are we?????
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bear402
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PostPosted: Tue Feb 28, 2012 8:36 am    Post subject: Reply with quote

It's morning and it's done ! Came out perfect !!! Cool


This batch yielded only 22 ounces and filled 3 quart size freezer bags

It'll go fast. Crying or Very sad




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Magic
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PostPosted: Tue Feb 28, 2012 12:15 pm    Post subject: Reply with quote

Wow, that looks good. thumbs up It's a wonder that first batch doesn't slide off of that table. Wink Laughing
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bear402
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PostPosted: Tue Feb 28, 2012 2:41 pm    Post subject: Reply with quote

Magic wrote:
Wow, that looks good. thumbs up It's a wonder that first batch doesn't slide off of that table. Wink Laughing


Must be that Yashida's Sauce holding it on there ! Laughing

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huntem
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PostPosted: Fri Mar 02, 2012 6:16 pm    Post subject: Reply with quote

Looking tasty!!

I like Greg's idea, have Jerky must mail!!!!!

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GregE
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PostPosted: Fri Mar 02, 2012 10:48 pm    Post subject: Reply with quote

Sometimes a Great Notion.

Cool

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Magic
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PostPosted: Sat Mar 03, 2012 6:51 am    Post subject: Reply with quote

I am still thinking that surely it is mailable. Wink Laughing Laughing
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bear402
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PostPosted: Sat Mar 03, 2012 7:28 am    Post subject: Reply with quote

What ????? You mean you guys didn't, get yours yet ??

The mailman must have eaten it !! Shocked


This batch was spoken for before it was made. My daughter
Susan broke her fibula while running in one of those "Tough Mudder" obstacle course races . When I talked to her to see how she was doing , She told me how good some of dads jerky would taste during her down time.
Well , you know that I couldn't refuse the request from my wounded warrior!

Next time I make a big batch I may fill some orders from my sage creek buddies on a first come first serve basis ! It may have to wait until I stick me a Buck in July though ! Rolling Eyes

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Magic
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PostPosted: Sat Mar 03, 2012 9:09 am    Post subject: Reply with quote

You are a very obedient Dad, and I completely understand. We have two Daughters.
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bear402
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PostPosted: Tue Mar 06, 2012 8:16 am    Post subject: Reply with quote

Here is the base recipe I used for this Batch.


---------------------------------------------------


(For about 2-3 pounds of jerky prepped meat)

1/4 cup soy sauce

1 1/2 cup Yoshidas Gourmet Sauce (buy at Costco or elsewhere )

liquid smoke to taste. (I use a couple of tablespoons of Wright's liquid smoke)

Cracked black pepper (large grain if you have it)

Garlic salt or other seasonings of your choice.

Optional Red pepper flakes if you like it hot . ( I don't ! uses it on mine Smile )



Slice lean meat with the grain making into thin strips . I shoot for 1/8" thickness but you can go up to 1/4" . Thicker slices will take longer to dry and the jerky will be tougher to chew ! I use an electric slicer and slice the meat when it is partially thawed but still firm . (Makes it easier to get thin consistant cuts.)

Soak meat slices in the above liquid ingredients for at least one hour; two is better. 1/2 a day is even better ! Stir meat occasionally to make sure of good coverage.

Lay slices out on dehydrator trays or oven jerky trays (spray trays with Pam before putting meat on them for easier clean up). Sprinkle the meat with seasonings. Cook/Dry at about 125 degrrees for as long as it takes to reach proper doneness to your liking .

Cool jerky strips and Package in airtight bags or containers.


This jerky recipe contains no preservatives , but will keep for a week or more at outside temperatures. For prolonged storage refrigerate or freeze.

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WillyP
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PostPosted: Tue Apr 17, 2012 6:32 pm    Post subject: Reply with quote

Steve you heartless son of a gun. My computer is shorting out due to all the drool coming out of my mouth Wink The jerky looks awesome !
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Magic
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PostPosted: Tue Apr 17, 2012 6:35 pm    Post subject: Reply with quote

Mine is already gone.....no wait......I didn't get any. Confused
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bear402
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PostPosted: Tue Apr 17, 2012 7:17 pm    Post subject: Reply with quote

I barely got any myself ! Shocked


If I get to go Elk hunting this year and get an Elk , I may just make a batch to share with a few of you guys . I'm feeling awfully guilty !! Laughing

It did come out awsome !

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Magic
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PostPosted: Wed Apr 18, 2012 6:23 am    Post subject: Reply with quote

bear402 wrote:
I'm feeling awfully guilty !!

Yeah right, Did I see a little tear? Naw, not for us. Wink Laughing

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UntouchableNess
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PostPosted: Wed Apr 18, 2012 6:30 am    Post subject: Reply with quote

Not sure I could do that to elk meat........

I've been eating on elk pretty steady since last fall, thawed some venison two weeks ago and was Sad The elk has me spoiled.

Think I'll turn the remaining venison into jerky. Wink
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WillyP
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PostPosted: Wed Apr 18, 2012 6:41 am    Post subject: Reply with quote

UntouchableNess wrote:
Not sure I could do that to elk meat........

I've been eating on elk pretty steady since last fall, thawed some venison two weeks ago and was Sad The elk has me spoiled.

Think I'll turn the remaining venison into jerky. Wink


I'm right there with on that . I still love pronghorn too though. Both have to be the best meats going.

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Magic
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PostPosted: Wed Apr 18, 2012 7:06 am    Post subject: Reply with quote

I agree 100%. Elk and antelope are tops.

Of course non is fit to eat if not properly cared for. I have had elk that I simply could not eat.

I have also seen the "locals" in Wyoming hauling antelope around in the back of their truck with the feet sticking up and saying "no way would they eat them". Under those circumstances, I would not either.

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