Elk Jerky (Take II) and Smoked Salsa

Discussion in 'Making Jerky' started by goingcamping, Jan 9, 2013.

  1. Hey all...

    Ok my last elk jerky turned out way to salty using the brining method of marinade with Morton's TQ. This time I bought some HI Mountain Jerky Cure & Seasoning, Cajun Blend. It comes complete with seasoning and curing agent. I added 1/4 cup of brown sugar to break up the saltiness. I should mention that the last batch I used an Elk roast, this batch was Elk round steak and pre-smoked the weight was around 2.75lbs.

    Here's the elk on the racks getting ready to go in.

    I also decided to make some smoked salsa for chicken tacos tonight. I used 4 red fresno peppers, 4 jalapenos, 1 yellow onion, 4 tomatoes, salt and pepper, a little garlic and 1/2 a lime squeezed in. I'll let it smoke for 2+ hours then put it on the stove to reduce and use an emulsion blender to puree, while adding another whole lime's worth of juice!

    Thanks for dropping in!

  2. Final product...

    Turned out awesome! The flavor/color/texture are perfect, smokey with a little spiciness! Smoked at about 170F-180F for about 2 hours, then for last hour about 150F.

  3. Looks great! Prolly won't last long!

    Was that a shake on season/cure or marinade?
  4. Nice! How did the salsa turn out? 
    Last edited: Jan 10, 2013
  5. Cfoxtrot; it was a seasoning and a cure mixed and shaken on the jerky. Brand is HiMountain Cajun.

    Husker; the salsa was great, probably could've stewed a little long on the stove top. I will make it again as it went very quick!
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Your jerky looks Fantastic!!! The salsa sounds great too! I like using the stacking racks, makes fitting salmon and jerky into the smoker easier!
  7. Yeah, limited space coupled with bigger grates...the little mesh racks were for a smoker sold at Sportman's Warehouse I picked up for $14.99, bought some SS bolts/nuts/washers and made my own tiered racks. Works very well.

    The salsa was awesome, definitely a no brainer, but saute your onions first or let them reduce longer on the stove top afterwards.

    Thanks for compliment on the jerky...my 4th batch is going on today and I used Morton's TQ and pepper as my main seasoning items (some garlic, onion powder and brown sugar as well). I used the 1/2 tsp/lb in lieu of the brine option of 1 cup/4 gallons.
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Time for me to do Jerky again thanks for the post to remind me.
  9. Putting it on the stove and stewing it it not in my taste buds.  I make fresh salsa, put it on the top of a 7 layer dip and folks go nuts over it.

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