First time Elk Jerky

[Salmon Belly]

Made up a batch of elk jerky for the first time and thought I'd post some pics and a few things I learned. Have to say it was a lot easier than I thought, and without a doubt the best jerky I've every had. Elk was harvested up in the Muskwa Kechika Sept 2012 on a week long trip with Onpoint, who put down the elk and started what was a pretty intense two-day haul out.

I used the Hi Mountain Mesquite Jerky cure and seasoning. Highly recommend it for an awesome smokey flavour, but not overpowering.

Ok, I started with a good sized pot roast and let it thaw out but not completely. Semi frozen meat is a whole lot easier to carve.

Tip 1 - try to cut the strips as evenly as possible. As you'll see in the pics below, I didn't ace this part, but will give it more attention next time. The strips that are between 1/2 and 1/4 inch are best. Weigh the cut up strips (not the whole roast) to determine how much seasoning + cure you need. I had 2 lbs.

Tip 2 - cut off any fat you see. Fat and jerky just don't go together

Tip 3 - leave the seasoned jerky in a large zip lock (make sure you get as much air out as you can) for two nights. The instructions say one night, but I got busy and left it for 2 nights and think it turned out better for it.

Tip 3 - get a jerky grill. I just used the oven grill but it's spaced too far apart. And I had to clean it first, and don't think it had been cleaned for a looong time. Whatever grill you use, make sure you put some olive oil or other non-stick stuff on it.

Tip 4 - try not to cut any slices shorter than say 3 inches. I had some nubs and with the grill width wasn't sure what to do with them, ended up using a wooden skewer which worked out ok.

Tip 5 - low heat is your friend. I went with 200 F, and checked after one hour. I decided they needed 2 hours.

Tip 6 - put some water in an oven-proof pot to keep some moisture in the oven.

That's it. If you haven't made jerky before I highly recommend it. Awesome use for those tougher roasts.

Now for the pics
Zero hour:
http://www.huntingbc.ca/photos/data/500/jerky_0_hour.jpg

After 1 hour in the oven:
http://www.huntingbc.ca/photos/data/500/jerky_1_hour.jpg

After 2 hours in the oven:
http://www.huntingbc.ca/photos/data/500/jerky_2_hour.jpg

Done:
http://www.huntingbc.ca/photos/data/500/jerky_done.jpg

Done close up:
http://www.huntingbc.ca/photos/data/500/jerky_done_close_up.jpg

[Rodd]

Looks great! I made several batches over Christmas for the Kids. They got me the Hi Mountain variety pack for xmas. I usually just use China Lily Soya, and Season as you like...(best Jerky IMO) but i tried the kit stuff and it was good too... Just plain hard to beat jerky of any kind. I use a de-hydrator tho rather than the oven. Nothing goes to wste thats for sure..

[brig]

I just made some Moose jerky for the first time with pretty much the same process using high mountain hickory flavoured cure. I absolutely love it. Which flavour did you use?

[Salmon Belly]

Great to hear it makes good moose jerky too - 2013 trip will be combined moose and fishing trip...

I used the Mequite blend, here's a pic of it:
https://shop.himtnjerky.com/online/image.php?id=3&type=D

[bigslim]

Sometimes the jerky can be very tough almost hard to eat
recipe I have used a few times is done with ground meat

[northcoastfun]

Great looking jerky.I have used the Hi mountain cures and always had good results.This time of year it's a great way of enjoying the critters from
past seasons.

[BiG Boar]

Buy a cheap dehydrator off craigslist. Much less energy used. better control of the finished product.

I am not sure about the dehydrating a product with while making the conditions more humid? Logic tells me you are taking the moisture out when dehydrating jerky. I'm not saying you're wrong, but I have never heard of this, and can't seem to think of why it would make sense.

[Salmon Belly]

Yeah I agree, Big Boar, doesn't seem to make sense. But I think the idea is to dry it out but not too dry or too fast. I got it from the Golden Valley guy whose family has been making jerky for a bunch of years: http://www.youtube.com/watch?v=dY5tewg23-M

SB

[BiG Boar]

I know that in a smoker they put water in (often with ice) to keep the temperature in the unit down. Maybe this is it? As over heated jerky (cooked) is no good?

[Elkhound]

I still like to grind the meat into burger...mix with spices or a kit...then use the jerky gun to make strips and use the dehydrator. But im lazy i guess lol I just find it so easy and soooo damn tasty

[1980skywalker]

I like to use my little chief smoker and you were on the right track by using the scewers. I scewer a bunch of strips at the very end then tuck the ends of the wooden scewers under the your smoker rack on both sides, (use one rack on top shelf). This way the meat actually hangs, you can get a lot more in, and none of it ever actually touches the metal racks. You could do the same thing if you use your oven, but I definitely agree with you, jerky is awesome whichever way its done.

[Salmon Belly]

Cool tip with the skewers and hanging the strips Skywalker.

Here's the elk that made the jerky:

http://www.huntingbc.ca/photos/data/500/IMG01300-20120923-1047.jpg

[goatdancer]

I still like to grind the meat into burger...mix with spices or a kit...then use the jerky gun to make strips and use the dehydrator. But im lazy i guess lol I just find it so easy and soooo damn tasty

Way easier to maintain consistency this way. Besides, if your teeth don't chew too good anymore, it's easy enough to gum it.........

[3kills]

good job! see how on ur meat in the first pic is brown with red spots the red spots are from where the marinade didnt get to a good thing to try is when ever u think about it go to the fridge and take the bag out and mix it up and mush it around on the inside to get that full flavour all the way through. another suggestion as i didnt read that u did it would be leave the oven door propped open a bit while makin the jerky. thinner flatter slices make it easier too thats partly why i like to use hamburer like a few others on here. but if i was to use muscle meat i m pretty good with my knife and can get a consistant cut out of it but it also pays that i m a butcher

[Elkhound]

Way easier to maintain consistency this way. Besides, if your teeth don't chew too good anymore, it's easy enough to gum it.........


lmao.....im not that old......yet hahahahaha actually using burger and the gun I was really worried about the texture on my first batch. I was pleased....still have to rip and tear the jerky to eat. I was hooked.

[BiG Boar]

Don't have to waste time with a jerky gun. Just use a rolling pin, and then a knife to cut it into strips. 10 times easier!

[moose2]

Hey Salmon Belly
Great job on your first jerky, and really nice elk you got as well. My daughter bought me a jerky rack set for the oven a few years back. It works good I can fit lots in the oven that way and just move the racks around every half hour or so. So all the racks share the heat and air movement equally. I keep my oven @ 190 any hotter it seems to cook instead of dry and the meat resembles bacon a bit. I use a ball of tinfoil to keep the oven door cracked open to allow air movement. I just use tin foil at the bottom of the oven to catch drips and don't need a big tray that way. This also frees up a rack for more jerky. All the wild meat I have used has never dripped much. I have been told beef will make a huge mess without a drip tray though.

I make about 60 lbs of jerky per year. In mid December I made 30 lbs of moose jerky in the oven. I use five racks at once and it takes about 2.5 to 3 hours per batch moving racks and checking every 30 minutes or so. It took close to 30 hours to complete. I gave some away or shared at work but its all gone and I will be making more soon. I used Wild West hickory, Wild West Traditional and Hi Mountain mesquite and they all turned out great. I have used meat from elk,moose,sheep,goat and bison over the years. They were all good but the goat has been by far my favorite out af all of them.
Mike
http://www.huntingbc.ca/photos/data/500/medium/all_hunting_2012_079_Large_.jpg (http://javascript<strong></strong>:;)

[The Dude]

I still like to grind the meat into burger...mix with spices or a kit...then use the jerky gun to make strips and use the dehydrator. But im lazy i guess lol I just find it so easy and soooo damn tasty

Dave, I've never tried it that way, I always use strips cut from rounds. Do you put any pork fat in the burger, or only lean meat and spice mix?

And salmon belly: beauty Elk, and a nice finished product!

[Salmon Belly]

Nice lookin jerky Moose2 -- more than a few guys are suggesting propping the oven door open a bit. I just mixed up a 2lbs batch of elk and 1lb venison from a mulie roast, and will prop the door to see how that works.

I also ordered a Weston jerky rack - looks pretty good
http://www.bestbuy.ca/en-CA/product/weston-weston-jerky-drying-rack-070155w-07-0155-w/10210764.aspx?path=4b2854fc04b21ca265f41ab78883c1a 4en02

Cool to see so many guys making jerky, I'm hooked for sure.

BTW my hunting buddy Onpoint will be posting our MK elk hunt story soon...

SB

[brig]

Has anyone done salmon jerky the same way? Thinking of trying that as well.

[Elkhound]

Dave, I've never tried it that way, I always use strips cut from rounds. Do you put any pork fat in the burger, or only lean meat and spice mix?



No pork added. just the mix and the game meat. Thats it. I use the jerky mix from london drugs. forget the name at the moment

[dirtguy]

If you have a couple of days I recommend having a look at the Bradley smoker forums,everything you ever wanted to know