elk jerky recipes

[sturgeonslayer]

going to smoke up some elk this weekend. does anyone have a good elk jerky recipe? i prefer teriyaki or pepper. thanks ss

[DT]

What I am about to tell you is top secret :grin:

A few tips for the elk jerky that have helped me in the past:

- Partially freeze the meat, not solid, just partially, it's much easier to cut. Always cut across the grain of the meat, as it will hold the marinade much better. I cut mine into 1/8 - 1/4" wide strips.

-- Tinker with the marinade to your taste and let soak for 24 hours. I always add some soy sauce to cure it. And the most secret ingredient: Yoshida's Gourmet Sauce, Shhhhh. I also add a bit of liquid smoke (careful it's right powerful stuff) because:

-I use a food dehydrator rather than the smoker for my jerky. I've tried it on the smoker and thought it turned out too dry for my taste. I sprinkle coarse ground pepper once the strips are on the tray. Mmmmmm, sweet and spicy (Insert Homer Simpson drooling sounds here).

- Cook for about 2-3 hours, turning once. Makes the house smell great, and you don't have to worry about smoke trays.

Hope this helps. And don't be afraid to mess around with the marinade. I don't think I've measured anything even once.

DT

This post will destroy itself in ten seconds...nine....eight....

[greenbuttskunk]

that's some good advice. I marinate mine for 24 hours in soy,
worchester,garlic,brown sugar, pepper, and some red chili flakes (if you like kick) and some water. Let dry for about 2 hours, then dry in a good dehydrator, it still slowly cooks. You can also do it in the oven on the lowest setting.
good luck.
GBS

[Sore Back]

TenderQuick, Black pepper, Minced garlic. Paint with maple syrup the last 30 minutes of smoking.

Brine for 24 hours then flush with fresh water and cool smoke over vine maple until it meets your desired taste and texture.

Great for those Atkins diet folks.

[riverwild]

I recently used a store bought brine/cure that was excellent! HI-MOUNTAIN JERKY CURE that I purchased at Sportsmans Warehouse. I have only tried the original but I bought the pepper cure and cant wait to try it. $7.00 for the brine and it is worth the money. Just follow the directions and you wont be disappointed! I have tried all sorts of bines and cures and I am glad to say that I will never experiment again. I finally found "the one."

My deer camp all agreed that it was the best jerky they had ever tried homemade or store bought. I used back strap and it was amazing.

I smoked it in a Little Chief.

[SHOUGALNITE]

I like to start off with 1cup cranberry juice, one cup soy sauce 2 cups water and one cup brown sugar any desired spices and seasonings. smoke the meat on a webber BBQ until done

[Martin85]

I want to try doing some jerky this weekend also, would a Brinkman smoker be ok with the water in it or does anybody think that I should try it without water. I've never done anything in it other than fish.

thanks

[greenbuttskunk]

do it without water.

[Salmon Stryker]

1 cup yoshida's original sauce
1/2 cup salt
1/4 cup soy sauce
1/4 cup red tabasco sauce
2 cups (or so) cold water

Soak in brine overnight

Don't rinse brine off. Just pat dry with paper towels and lay on racks. Add a little fresh cracked pepper and or red pepper.

Smoke

Eat...be sure to have a beverage available. :shocked:

Good