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Author Topic: Ground elk jerky  (Read 590 times)

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yorkdude

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Ground elk jerky
« on: October 19, 2019, 11:29:44 AM »

Some ground elk on the pit boss.
Dry rub mixed in, bagged up and 24 hours later into the smoker. We lay it out on parchment and roll it out.
Square it with a pizza cutter, lift it onto the silicone sheets and smoke.
Been a while for elk but it smells fantastic.
These 4 sheets are 1 1/2 of the bags, rolled out as close to 3/8” as possible.
Last picture is off the silicone mats and 3 hours in.
« Last Edit: October 19, 2019, 02:30:14 PM by yorkdude »
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Canadian John

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Re: Ground elk jerky
« Reply #1 on: October 19, 2019, 11:57:12 AM »


Good looking set-up.The end product just has to be good.
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MikeMcQ

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Re: Ground elk jerky
« Reply #2 on: October 19, 2019, 12:18:34 PM »

Lookin' good! Would love to be able to taste some when it's done.  :lick:

Perfect Mix is my main pellet, using their 100% Hickory on the brisket currently smoking.
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Pellet Head since mid 90s with US Traegers (Dlx then Lil' Tex both gone) | Memphis Pro 304 Cart (2019) | MAK 2 Star wifi, front shelf and cabinet doors | GMG DB w/Smoke Daddy modded for fan only cold smoking or normal op | TEC Infrared gas for high temp searing | Tappecue

ICIdaho

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Re: Ground elk jerky
« Reply #3 on: October 19, 2019, 02:25:07 PM »

This made me chuckle. My mother in law was raving about some jerky and how tender it was and easy on her dentures. I looked and it was a ground jerky. I nicknamed it geriatric jerky just for her.
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Bar-B-Lew

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Re: Ground elk jerky
« Reply #4 on: October 19, 2019, 07:05:24 PM »

Looks great.  Do you break it into smaller pieces after the cook?
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MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

MikeMcQ

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Re: Ground elk jerky
« Reply #5 on: October 19, 2019, 07:11:52 PM »

Looks great.  Do you break it into smaller pieces after the cook?
Yes by chewing  :rotf:
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Pellet Head since mid 90s with US Traegers (Dlx then Lil' Tex both gone) | Memphis Pro 304 Cart (2019) | MAK 2 Star wifi, front shelf and cabinet doors | GMG DB w/Smoke Daddy modded for fan only cold smoking or normal op | TEC Infrared gas for high temp searing | Tappecue

BigDave83

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Re: Ground elk jerky
« Reply #6 on: October 19, 2019, 08:24:45 PM »

Nice looking jerky. What did you mix into the meat?

Did 15 pounds of chicken breasts into jerky Thursday, weather didn't cooperate so used the dehydrator.
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yorkdude

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Re: Ground elk jerky
« Reply #7 on: October 20, 2019, 04:16:15 AM »

Yes Lew, I cut it into about inch pieces.
BD83, I sometimes use premix and this is one of the times, I tried the Nesco BJ-18, first time. Got it from the “at your door store” everyone knows. It has great flavor and I did add a bit of garlic&onion powder with a bit of liquid teriyaki.
It is not nearly as dark as it looks, using I pad and it’s not a very good camera. See picture of it on the racks (last pic) for color.
« Last Edit: October 20, 2019, 05:18:42 AM by yorkdude »
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