Making up a little batch of elk Jerky

bear402

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

GregE · Posted: Mon Feb 27, 2012 2:55 pm Post subject:

Ooooooooohhh.

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

Oven or smoker?

bear402 · Posted: Mon Feb 27, 2012 4:25 pm Post subject:

bear402 · Posted: Mon Feb 27, 2012 7:55 pm Post subject:

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.

Magic · Posted: Mon Feb 27, 2012 8:54 pm Post subject:

Is it morning yet? Are we there yet?? Are we, are we?????

bear402 · Posted: Tue Feb 28, 2012 8:36 am Post subject:

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

Magic · Posted: Tue Feb 28, 2012 12:15 pm Post subject:

Wow, that looks good.

It's a wonder that first batch doesn't slide off of that table. Wink

bear402 · Posted: Tue Feb 28, 2012 2:41 pm Post subject:

huntem · Posted: Fri Mar 02, 2012 6:16 pm Post subject:

Looking tasty!!

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

GregE · Posted: Fri Mar 02, 2012 10:48 pm Post subject:

Sometimes a Great Notion.

Cool

Magic · Posted: Sat Mar 03, 2012 6:51 am Post subject:

I am still thinking that surely it is mailable. Wink

bear402 · Posted: Sat Mar 03, 2012 7:28 am Post subject:

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

Magic · Posted: Sat Mar 03, 2012 9:09 am Post subject:

You are a very obedient Dad, and I completely understand. We have two Daughters.

bear402 · Posted: Tue Mar 06, 2012 8:16 am Post subject:

Here is the base recipe I used for this Batch.

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(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.

WillyP · Posted: Tue Apr 17, 2012 6:32 pm Post subject:

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 !

Magic · Posted: Tue Apr 17, 2012 6:35 pm Post subject:

Mine is already gone.....no wait......I didn't get any. Confused

bear402 · Posted: Tue Apr 17, 2012 7:17 pm Post subject:

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 !

Magic · Posted: Wed Apr 18, 2012 6:23 am Post subject:

UntouchableNess · 4 point Joined: 11 Jul 2008 Posts: 424 Location: Iowa

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

WillyP · Posted: Wed Apr 18, 2012 6:41 am Post subject:

Magic · Posted: Wed Apr 18, 2012 7:06 am Post subject:

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.