Sweet and Spicy Elk Jerky in the MES

smokinhusker · Jan 30, 2012

Mr Husker had the meat already sliced and ready for seasoning (I use Hi Country-this time Sweet and Spicy), then into a vacuum bag and 24 hours in the fridge.

,

Sorry about the pic quality-outside and phone camera. I use the non stick skewers and hang them by s-hooks off the racks. Smoking this with Cherry.

And 7.5 hours later we have jerky!

Thanks for looking

BGKYSmoker · Jan 30, 2012

Your killing me.

Looks mighty fine

big casino · Jan 30, 2012

That looks tastey, I just made some beef jerky 1stt time for me, I wish I would have added something sweet to my spicey ones!

awesome Job!

michsmoker · Jan 30, 2012

That jerkey looks awsome

adiochiro3 · Jan 30, 2012

Beautiful color! Bet they were fantastic!

smokinhusker · Jan 30, 2012

Thank you all! I haven't made beef jerky yet...always elk, venison, duck or goose!

SmokinAl · Jan 31, 2012

Excellent looking jerky!

smokinhusker · Jan 31, 2012

Thank you Al

kadoka · Feb 4, 2012

SmokinHusker, Hows that goose jerky turn out? Always lookin for something to do with those breasts. Love huntin them but can't find a good way to eat em.

jrod62 · Feb 4, 2012

awesome looking jerky !!!!!

smokinhusker · Feb 4, 2012

Thank you Jrod.

Kadoka said:
SmokinHusker, Hows that goose jerky turn out? Always lookin for something to do with those breasts. Love huntin them but can't find a good way to eat em.

I started making duck and goose jerky before I did elk and venison. I have always used these two: http://www.hicountry.com/spices-jerky-goose-duck.html ,

http://www.hicountry.com/spices-jerky-game-bird.html . I recently used some of the flavors for wild game from there also with everyone liking the jerky. Anyone that has had the goose and duck jerky have a hard time knowing that it is goose and duck. I smoke it the same as I do for the elk and venison.

Hubby goes duck and goose hunting every year in Nebraska (where he's originally from). We have marinated and wrapped bacon on the breasts and grilled them with good results as well. While the guys are waterfowl hunting, they chunk them up, marinate, dredge in pancake mix and fry for appetizers as well.

BGKYSmoker · Feb 5, 2012

AHHHHHHHHHRRRRGGGG................AWESOME ELK

I would stoop to using an MES for some dat Elk

Did you see all the goose i did last year? Was like 100 lbs of jerky, sausage. Got really burnt on making it.....YIKES

africanmeat · Feb 5, 2012

Wow it looks good . looks that i will have to do some biltong soon.

debbie1105 · Jun 4, 2012

Looks awesome! I don't have access to any wild fowl or game meat, etc. Kinda wish I did though.

smokinhusker · Jun 4, 2012

Thank you! My boyfriend is an avid waterfowl hunter as well as his dad, and a few other friends of his. They go every year to Nebraska. We both big game hunt here in Colorado. Last fall I shot a mule deer buck and a cow elk. Sure helps with the grocery bill!

rich- · Jun 5, 2012

Hi,

I would like to ask your opinion on your jerky. I have made many batches of jerky, both deer and beef, I have always laid my jerky meat on my smoke racks flat, but I see you and others hang your jerky meat vertical.

Do you feel there is better smoke penetration with the meat hanging or do you feel it makes little or no difference?

I will hang mine the next time I make jerky, but I am in the middle of moving from Tacoma, to Ocean Shores, wa. so it will be at least August before I can set my smoking machine up again.

Thanks Rich

smokinhusker · Jun 5, 2012

When I started making jerky, I laid it on the racks and I would have to turn it and rotate the racks for it to dry evenly.

By hanging, I don't have to rotate it or turn it obviously and it dries evenly. As far as smoke penetration, I don't know if it make a difference or not.

I can get 6 skewers hanging on a rack with 8-12 strips of meat per skewer without them touching. The smaller pieces of meat I just lay on the top rack.

I bought the non stick skewers at the Wally World over in Kitchen wares and I think they were 4/$1.98 and got stainless steel S hooks at the hardware store.

I slide the strips on the skewers, then just hang them in the smoker. When it's done, I take them all off and slide all the jerky off the skewer at one time!

Good luck with the move! I know it's a pain...we're looking at upgrading to a bigger house and I'm not looking forward to it at all!

ats32 · Jun 5, 2012

Now that looks excellent!

I haven't noticed a difference in making jerky by laying it on the rack of hanging it besides hanging it creates more real estate for more jerky!

smokinhusker · Jun 5, 2012

Thank you! Hanging does make more room to an extent...I usually only hang from the top and third racks. When I was laying it on the racks I noticed that if I didn't turn it over, where the jerky made contact with the rack didn't dry as well.

smokeater207 · Jun 6, 2012

Mmmm that looks delicious!! I love the flavor the elk has naturally!! Really hard to come by game meat like that where I'm from!!

Sweet and Spicy Elk Jerky in the MES

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