Elk Jerky Pics
- Thread starter Slugz
- Start date
Black Bear
New Member
Yeah that's the problem.....cant make it last till hunting season! Every year I say after a few days in elk camp...boy it sure would be nice to have some jerky!
That meat you're using for jerky is beautful. That's going to make some awesome jerky.
I have a lot of people ask me why I don't make jerky and I tell them to make good jerky you have to use the best meat. Somebody gave me a bag of deer jerky a couple of years ago and it ws the nastiest craps you can imagine. It had fat on it which is really nasty and it was full of sinew and was made from the crap you trim off and throw away.
I have a lot of people ask me why I don't make jerky and I tell them to make good jerky you have to use the best meat. Somebody gave me a bag of deer jerky a couple of years ago and it ws the nastiest craps you can imagine. It had fat on it which is really nasty and it was full of sinew and was made from the crap you trim off and throw away.
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wa-hunter
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- Apr 24, 2014
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buckbull
Veteran member
- Jun 20, 2011
- 2,166
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Completely agree, the better the cut (and properly trimmed) the better the jerky is. I typically use the backstraps from deer for my jerky.
Matthoek21
Veteran member
6mm Remington
Very Active Member
Turned my whole deer into jerky this year as well. Love that stuff and looks like you take excellent care of your meat. I would eat you jerky any time!!
I always say I'm going to hoard my jerky and fixings like that but it's so nice to share with friends and co-workers that I suffer as result. I'm just such a sap!
David
I always say I'm going to hoard my jerky and fixings like that but it's so nice to share with friends and co-workers that I suffer as result. I'm just such a sap!
David
Yeah that a moral dilemma I go through every year. To share or not to share, I end up sharing
Thanks 6mm. That was from a late season cow and she cut really well. Didn't run at all either so I think that makes a huge difference.
Finished product. Roughly 12 hours on the smoker. 3 smoke runs. Run 1 apple, run 2/3 hickory/oak mix.
sneakypete
Veteran member
Looks great! What wood do you like best? I smoked my last batch of venison jerky using apple and loved the flavor profile. I marinate in Yashidas and then add some black pepper and add red pepper flakes (optional for heat) to the racks prior to smoking. I smoke for approximately 3 1/2 hours @ 200 degrees.
Do you use a commercial seasoning mix or have your own recipe? I have tried various Hi-Mtn seasoning blends following their instructions but it doesn't seem like enough seasoning for the meat and I can't really tell apart the various flavors. I might try doubling the recommended seasoning amount if I try the Hi-Mtn jerky seasonings again to see if that will amplify the flavor profile - but so far the Yashidas has proven to be my goto marinade...
Horniac
sneakypete
Veteran member
N.Y.ArcheryMadMan
Very Active Member
We use a "secret recipe" from a butcher that has closed shop in Western Pa. Its a lot like Johnny's Salt you can buy up in the NW United States. I dont even know whats in it as he promised his brother he would never give out the recipe. He has so much leftover spices he mixes me some and send it out to CO for me.
I make 2.5# batches. In a bowl goes water, cure and seasoning then sits for 5 days before it goes on the smoker. I like running 1 run of smoke with either apple or cherry, then 2 more runs of smoke of a hickory/oak mix.
Musket Man
Veteran member