Elk Jerky

Discussion in 'Making Jerky' started by redheelerdog, Sep 24, 2016.

  1. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    I have been needing to get some 2+ year old elk out of my freezer before it gets freezer burned.

    I took Friday off and made a bunch (24lbs) of Pop's breakfast sausage and had enough time to make a nice large batch of elk jerky. I am also making a batch of Pop's wet brine Bacon and some Pancetta too (those won't be ready until next week.

    Elk Jerky:

    I am now convinced a good quality vacuum packer and good bags are worth it. This elk has been in my freezer for 2+ years and it is fresh, pink and sweet smelling.

    With the elk still half frozen a sharp fillet knife does a perfect job for jerky slices

    Soaked and turned for 24hrs

    Thanks for looking.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!

    I am making a 5 pound batch of my Thai Jerky this weekend. Still waiting for the meat to thaw.

    Vacuum packing is well worth it. weve been vacuum packing meat, fish, veggies for 30 years!
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome John, man I need more elk ! That's gonna be some tasty stuff ! Thumbs Up

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