Ground Cajun Elk Jerky

BGKYSmoker · Jul 13, 2011

Got 2lbs of ground Elk out for some Cajun Elk jerky. Going to cut in 1/2lb of brisket trim.

Getting the water stuffer out with the jerky nozzle for making tomorrow.

The cajun is normal cajun seasoning store bought. I ran it fine through my spice mill. 1/2 tsp cure #1

Lids on so the dry dont get funky overnight.

SmokinAl · Jul 14, 2011

bluebombersfan · Jul 14, 2011

You have to be drawn to get a Elk license here in Winnipeg and my buddy was just selected!!! Hope to try all kinds of stuff if he is successful!!!

dougmays · Jul 14, 2011

alelover · Jul 14, 2011

BGKYSmoker · Jul 14, 2011

Got the cut in fat with the elk

1/2 Cup water with cure #1 dissolved

1 Tbs vinegar

1 Tbs Trehalose

Cajun mix

Got notified that I have to go to Allentown, so no i gotta bag the mix until i get back

roller · Jul 14, 2011

Never could figure out how you can make jerky out of ground meat...could you please explain why this process is called jerky...thanks

Bearcarver · Jul 14, 2011

BlueBombersfan said:
You have to be drawn to get a Elk license here in Winnipeg and my buddy was just selected!!! Hope to try all kinds of stuff if he is successful!!!

LOL---Pennsy has a drawing every year too.

This year the grand total of licenses in the drawing is---------------56 !!

NEPAS---I'll be waiting with Bomber when you get back from A-town !!

Bear

alelover · Jul 14, 2011

I had no idea what this was.

From Wikipedia

Trehalose, also known as mycose or tremalose, is a natural alpha-linked disaccharide formed by an α,α-1,1-glucoside bond between two α-glucose units. In 1832, H.A.L. Wiggers discovered trehalose in an ergot of rye,[sup][3][/sup] and in 1859 Marcellin Berthelot isolated it from trehala manna, a substance made by weevils, and named it trehalose.[sup][4][/sup] It can be synthesised by fungi, plants, and invertebrate animals. It is implicated in anhydrobiosis — the ability of plants and animals to withstand prolonged periods of desiccation. It has high water retention capabilities, and is used in food and cosmetics. The sugar is thought to form a gel phase as cells dehydrate, which prevents disruption of internal cell organelles, by effectively splinting them in position. Rehydration then allows normal cellular activity to be resumed without the major, lethal damage that would normally follow a dehydration/rehydration cycle. Trehalose has the added advantage of being an antioxidant. Extracting trehalose used to be a difficult and costly process, but, recently, the Hayashibara company (Okayama, Japan) confirmed an inexpensive extraction technology from starch for mass production. Trehalose is currently being used for a broad spectrum of applications

bluebombersfan · Jul 14, 2011

Bearcarver said:
LOL---Pennsy has a drawing every year too.

This year the grand total of licenses in the drawing is---------------56 !!

NEPAS---I'll be waiting with Bomber when you get back from A-town !!

Bear

HAHAHAHAHAHAAH I will be waiting!!

bluebombersfan · Jul 14, 2011

Roller said:
Never could figure out how you can make jerky out of ground meat...could you please explain why this process is called jerky...thanks

I have made jerky lots of times out of ground meat. You just use a jerky gun to form it into strips or sticks. Then dry it like you would any other jerky.

BGKYSmoker · Jul 14, 2011

Well jerky is on hold until tomorrow because i gotta go with wife to Beckys drive in to sit there and watch Harry pot head

Oh well i guess its worth it cuz i getta do lots of things.

Going to use my water stuffer with the jerky nozzle. I have 20 lbs yet of ground Elk still...........Draw 34...34...34.....34....34.............HA

bluebombersfan · Jul 14, 2011

nepas said:
Well jerky is on hold until tomorrow because i gotta go with wife to Beckys drive in to sit there and watch Harry pot head

Oh well i guess its worth it cuz i getta do lots of things.

Going to use my water stuffer with the jerky nozzle. I have 20 lbs yet of ground Elk still...........Draw 34...34...34.....34....34.............HA

HAHAHAHAHAAHHAHAHAAHAH

alelover · Jul 14, 2011

My daughters are going to see the Harry movie at midnight. Thank god I'm not.

Bearcarver · Jul 14, 2011

nepas said:
Well jerky is on hold until tomorrow because i gotta go with wife to Beckys drive in to sit there and watch Harry pot head

Oh well i guess its worth it cuz i getta do lots of things.

Going to use my water stuffer with the jerky nozzle. I have 20 lbs yet of ground Elk still...........Draw 34...34...34.....34....34.............HA

Apparently Becky's Drive-in has changed over the years.

The one in Walnutport used to be Hard Core XXX Movies at that drive-in!!!

Maybe the neighbors put a stop to it.

Bear

meateater · Jul 14, 2011

Roller said:
Never could figure out how you can make jerky out of ground meat...could you please explain why this process is called jerky...thanks

Meat....Cure....Dehydrate.... = Jerky. I make jerky from pork, beef and fowl, solid and ground both. It just matters on what is cheap at the time. If you want to get technical you could call ground meat snack sticks.

BGKYSmoker · Jul 15, 2011

Bearcarver said:
Apparently Becky's Drive-in has changed over the years.

The one in Walnutport used to be Hard Core XXX Movies at that drive-in!!!

Maybe the neighbors put a stop to it.

Bear

From what my neighbor tells me you have it right.

Freaking 2 am just to watch a show that will be out in 4 months....sheeeeesh

Ok going to Cabelas with my son. He goes back to Ft Bragg tomorrow.....Jerky later

SmokinAl · Jul 15, 2011

BGKYSmoker · Jul 15, 2011

So i get the jerky extruded with my water stuffer.

Went pretty fast even

Go to my smoke area and my wife has boxes packed ready for moving right up against my smokers....WTH...I aint going to move that chit right now.

SO

The old stand by. No them Tasty cakes is a figment of your imagination.

fpnmf · Jul 15, 2011

MMMMM Tasty Cakes.....

Craig

Ground Cajun Elk Jerky

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