Elk Jerky - Q-View

Discussion in 'Making Jerky' started by bobdog46, May 7, 2012.

  1. A friend gave me a elk roast and wanted some jerky made for him.  He wanted just plain smoked jerky. I used Hi-Mt cure and hickory seasoning. I put it in the smoker @ 130 deg for 2 hours with smoke then bumped up to 160 for 2 1/2 hrs without smoke. [​IMG][​IMG][​IMG][​IMG][​IMG]  
     
  2. I can't believe I never thought of hanging them off a toothpick like that.  That's a great idea.  Great looking jerky too, BTW.  Any pics of the elk while it still had the fur on it?
     
  3. I am thinking of cutting most of the middle grates from on of the grills and could skewer several strips of meat on each skewer and lay it across the grill.  The toothpick tris work good but takes a bit of time.  Does anybody else have an idea for hanging jerky in a smoker ?
     
  4. nepas

    nepas Staff Member Moderator Group Lead OTBS Member

    [​IMG]

    I will PM you my addy   [​IMG]
     
  5. Thanks. I will be waiting
     
  6. If you could find thick enough stainless steel wire in bulk, you could bend it into an S shape and use it to hang it off your grate from there.  I've seen spools of it at Harbor Freight before, but I don't know if the stuff I've seen would be rigid enough.  Hanger wire might even work if you burned it off good first to get rid of whatever chemicals are on them.

    Just spit balling.  I don't know how good of an idea this is.  So take it with a grain of salt.
     
  7. Man that sure looks good. Great job.
     
  8. s2k9k

    s2k9k AMNPS Test Group

    You can get bamboo skewers at the grocery store, they are about 12" long and I get them 100 for $1.00. You can get 10-12 slices on each one and hang them between the racks just like the toothpicks above. I saw it on a thread somewhere here on SMF so whoever it was that posted it I give you the credit for the idea. Thanks!
     
  9. I make lots of jerky and got tired of putting it on bamboo skewers, then threading the meat through the racks. The BF came up with the idea of using metal skewers and hang it by s hooks off the rack...I invested in non stick skewers at Wally World and s hooks and now jerky is a breeze. Depending on how big the strips of meat are, I can usually get 10-12 per skewer and can hang 6 skewers per rack so the meat is not touching.

    Here's some I did a while back and I can slide all the strips off at one time. 

    http://www.smokingmeatforums.com/t/117191/sweet-and-spicy-elk-jerky-in-the-mes

     [​IMG]
     
  10. man those look good! I did 20 pounds of deer jerky this past weekend. They turned out great but of course only yielded 6 pounds 5 ounces of jerky! :(   what was your ratio of shrinkage? just in case i ever get an elk roast.
     
  11. jp61

    jp61 SMF Premier Member

    They look great! [​IMG]
     

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