ELK Time

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• Sep 30, 2012

• #1

Got 10 lbs of ELK from a very good friend over the weekend. Grind time then some sticks perhaps  ;D
 

elk44.JPG

• BGKYSmoker
• Sep 30, 2012

 

jkc64

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• Sep 30, 2012

• #2

 

daveomak

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• Sep 30, 2012

• #3

Those "roasts" look really good....   maybe try one thin slice with Chinese mustard and toasted sesame seeds for a tasty treat while the grinder is running.... 

 

boykjo

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• Oct 1, 2012

• #4

Those are nice............

 

rexlan

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• Oct 1, 2012

• #5

Send that Elk meat to me before you wreck it

 

smokinhusker

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Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Oct 1, 2012

• #6

Awesome!!! I've still some some elk left from last fall and we start rifle season Oct 20...2 bull tags.

 

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• Oct 1, 2012

• #7

After trim i ended up with 9 1/4 lbs. Put the chunks in a strainer bowl to bleed out in fridge overnight.

trimelk.JPG

• BGKYSmoker
• Oct 1, 2012

Did the grind and added GB for some fat.

de.JPG

• BGKYSmoker
• Oct 1, 2012

Got my mix ready. This is AC Leggs #116 6.5 T and 1 t cure 1

demix.JPG

• BGKYSmoker
• Oct 1, 2012

All mixed in for 5 lbs of elk slims. Doing tomorrow cuz i got other things to do today.

de1.JPG

• BGKYSmoker
• Oct 1, 2012

Other ground Elk i think are going to be made into burgers.

 

smokinhusker

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Mountains west of Colorado Springs, CO

• Oct 1, 2012

• #8

MMMM it makes great snack sticks and awesome burgers, stuffed with Pepper Jack and grilled. 

 

driedstick

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N. Central Idaho

• Oct 1, 2012

• #9

YOU DID WHAT TO THAT ELK STEAK!!!!

 

smokinhusker

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• Oct 1, 2012

• #10

driedstick said:

YOU DID WHAT TO THAT ELK STEAK!!!!

Click to expand...

I use the front quarter meat for grind.

 

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• Oct 2, 2012

• #11

Stuffed and hanging.

elkderhof.JPG

• BGKYSmoker
• Oct 2, 2012

PID running 130 thru 175

bradelk.JPG

• BGKYSmoker
• Oct 2, 2012

 

tennsmoker

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Clarksville, Tn

• Oct 2, 2012

• #12

Nepas,

I am still trying to make those sticks like yours and I just can't seem to "get r done" ....what brand, etc, casing are you using!! Are they collagen!!

thanks al

 

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• Oct 2, 2012

• #13

TennSmoker said:

Nepas,

I am still trying to make those sticks like yours and I just can't seem to "get r done" ....what brand, etc, casing are you using!! Are they collagen!!

thanks al

Click to expand...

Al

I use 17mm clear or mahogany collagen casings. Grad A Gold by the caddy from Dupey Equipment in Clive Iowa.

Pulled from 6 rack at 150* No cold water bath just room temp cool down. Bag and going in fridge for a couple days.
 

bdelk.JPG

• BGKYSmoker
• Oct 2, 2012

bdelk1.JPG

• BGKYSmoker
• Oct 2, 2012

 

smokinhusker

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• Oct 2, 2012

• #14

Awesome!!!!

 

tennsmoker

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Clarksville, Tn

• Oct 3, 2012

• #15

Nepas,

thanx for the tip, now I have no excuse for making great looking sticks,

Al

 

driedstick

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• Oct 3, 2012

• #16

looks good

 

mballi3011

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• Oct 3, 2012

• #17

Now thoses are some fine looking stix you have there. Mine do come out like yours but there not elk mine are beef pure sirloin tip beef. Now I would like to try some tar tar out of some of that elk thou.

 

smokinhusker

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Oct 20, 2010

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Mountains west of Colorado Springs, CO

• Oct 3, 2012

• #18

Rick, how much 80/20 ground beef do you use?

 

BGKYSmoker

Nepas OTBS #242

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Dec 25, 2010

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Rineyville, KY

• Oct 3, 2012

• #19

SmokinHusker said:

Rick, how much 80/20 ground beef do you use?

Click to expand...

I used 2.5 lbs for the fat cut in.

 

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Reactions: smokinhusker

bamafan

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• Oct 3, 2012

• #20

Just make dam sure you have some of that left for Jerry's or no hot wings for you my friend!