Elk jerkey recipes ?

[A-con]

Any body got a good elk jerkey recipe ?
When I cut up my elk, I made a couple of ten lb bags of strips for jerkey. I haven't made jerkey in many years, and don't remember my old recipe.
I'll be useing a real smoker, with hard wood chips.
Thanks, Anaconda

 

[Elkhunter]

Anaconda,
You can not go wrong with the smoker. Cut the stripa as thin as you can and use your favorite marinade. To this add some of your favorite tastes so you can have a variety such as hot or honey or both. I tried a Teriaki marinade and added some honey to it and it was tops. I also made a batch of hot jerky that you do not want. I made the mistake of mainating my strips in a bowl of hot sauce for 24 hours then when I placed it on the smoker I added cayenne pepper to it. It was so friggin hot it brought tears to your eyes and could not even taste what you were eating. I am telling you this so you do not make the same mistake i did. I even did some with no flavor but the elk and smoke. You will have to keep an eye on it and not let it get to dry or you will be eating leather. Try your favorite BBQ sauce, mustard, salad dressing, ect. ect. ect.

<FONT COLOR="#800080" SIZE="1">[ 31 October 2001 23:43: Message edited by: Elkhunter ]</font>

 

[A-con]

Well the smoker is fired up & the elk strips are a smoking away. Been on about four hours now. I marinated about seven lbs in a mixture of Worchestire sauce, apple cider vinager & black pepper, for 24 hrs. I'll slow smoke it for about ten hours. We'll see if any good tonight !!!

 

[Left Behind]

Anaconda,
That sounds good.... How did it turn out ? I might have to get that recipe from you.

 

[A-con]

It turned out great !!
I didn't measure anything, but it was about
1 cup worchestire sauce
3 oz soy sauce
2 oz teriyaki sauce
4 oz apple cider vinager
2 tsp blace pepper
marinate 24 hrs

next time I think I'll add a bit of tabasco, and more black pepper

 

[Left Behind]

Anaconda,
Thank You , I copied it, will give it a try, Sounds good

 

[Elkhunter]

OK LB, I copied this so I have it in writing that you are going to make some

Sounds really good Anaconda. Enjoy it!

 

[mtmiller]

Here is a recipe I use for waterfowl jerky. I assume it will also work for elk.

I guess the strip are already cut, so place them in a ziplock with a mix of--

2/3 cup worchester sauce
2/3 cup soy sauce
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon liquid smoke

If you are using a smoker, you can delete the liquid smoke. Place the meat in the ziplock with the brine and place in the refrigerator for 12-24 hours. I then use a dehydrator for 6-8 hours and start chowing down.

 

[Wild Willy]

Ok Ya-al
Here is the jerky recipe I was promiseing
3 1/2 cups of brown sugar
1/2 cup salt
1/2 cup of terriaki sauce
1 TBS tabasco sauce
2 TBS ciannamin
1 TBS chilli powder (optional)
1 6 oz jar of jalipino-(juice only)
1/2 gal H2o
If you are useing the Oven add 2 tsp of liqid smoke.
mix dry stuff-then mix and add all liquids "except Jalipino Juice" then add meat, in layers, then lastly poor the jalipino juice over the mix-let brine set for about 12-24 hrs depends on how strong you like it-My dad also adds 1 cup of Bourbon to his mix-I havent tried it but he says it is great

 

[Elkhunter]

Thanks Wild Willy

Those ingrediants sound like the making of a fine batch of JERKY for sure, with or without the bourbon.

 

[The Viperess]

Thanks wild willy. sounds good.

 

[Left Behind]

Wow... They all sound good

Will have to give em a try

Thankx for sharing

 

[MEATHEAD]

LB are you going to have some of all those differant recipes made up so I try them when I get there.

 

[Moosie]

bump for Sunday Morning...

 

[Calif. Hunter]

I use almost exactly the same recipe as Mtmiller. Sometimes I'll add a little brown suger or molasses to it.

 

[JLG]

MTMiller, were did you get your receipe? I have been using that sameone since the mid-to-late 70's. I got it out of an Az Highways Magazine. I made copies of the orginal article, that shows the date. It's funny you use it for waterfowl, because I use mine for dove. I made a batch this year for the first time in along time. The last couple of years i have been having everything made into Sausage, including my dove and ducks. I wait until I get a deer or javelina, than take them all in at the same time. The place I go here has made me brats, kibosa, polish, summer, breakfast, mid/hot Itialian and ring bologna. Nothing like being on the side of a mountain hunting and pulling out a pound and 1/2 of summer sausage to snack on, it's good. Good Luck, JLG.

 

[JLG]

My friends and I shot some turkeys on the Kaibab over the weekend. One of my friends gave me his bird. I made "Turkey Jerkey" out of both of them. A while back my sister sent me some premixed seasoning from Hi Mountain there website is www.himtnjerky.com. I used their Hickory blend and added a bunch of sugar, was in the mood for something with just a hint of sweet in it. My sister also sent me a jerkey shooter, it is basicly a chauking gun that you can load with ground meat. I ground up both birds and used the jerky shooter to make the strips. Does a great job. The jerky turned out great, I have been nibbling on it all morning. I was hoping to have some left for a deer hunt I am going to help with the 24 of Oct. but I am sure it will all be gone before than, Good Luck, JLG.

<FONT COLOR="#800080" SIZE="1">[ 10-15-2003 18:44: Message edited by: JLG ]</font>