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ELK Time - Page 2

post #21 of 38
Thread Starter 
Quote:
Originally Posted by BAMAFAN View Post

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


laugh1.gif

 

I have 10 lbs of Tragelaphus Strepsiceros AKA: Kudu

 

I will make some sticks.

post #22 of 38

Great looking stick Rick.

post #23 of 38
Thread Starter 

Thanks Y'all

post #24 of 38
Thread Starter 


Was telling a friend of mine in Iowa this morning that i gave the park maintenance guy some elk sticks and i had everyone asking for some.

I went from this.

 




To this.

 



Saving these for my 2 sons this weekend. My one son is getting married on the Savannah Queen boat on sat.
 

post #25 of 38

Were they good ? They look good ...

post #26 of 38

Well, congratulations Rick....  One more in the family to smoke great food for... Are you planning a "wedding Kielbasa" or something special like that... 

post #27 of 38
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Well, congratulations Rick....  One more in the family to smoke great food for... Are you planning a "wedding Kielbasa" or something special like that... 


I offered but they said no. Eating on the boat.......Yikes....Boat, water, waves  frown.gif

post #28 of 38

Well Congratulations on your son's impending nuptials! Yes I suppose eating on the boat wouldn't sit well with some people, but it never bothered me!

post #29 of 38
I haven't made any kind of sausage yet. But, I have the grinder and stuffer so I will soon. Figure I'll start with something easy but will move to this sort of thing soon enough I guess. Deer probably more than Elk but figure they are about the same?

So, I have a couple of questions. Being new to this. I didn't know what GB was until I read Q. How much Ground Beef? (I thought.. ahhh GB) A. 2.5 pounds. Which I guess is a ratio to approximately 10 lbs (9 1/4) But would straight beef fat work too?

Also... I read "Got my mix ready. This is AC Leggs #116 6.5 T and 1 t cure 1" Can you run by all that for us noobs.

Thanks... those stixs look awesome!
post #30 of 38

Looks good, my friend!!  I was wondering how long it was going to take you to make something with the elk meat.

 

Art

post #31 of 38
Thread Starter 
Quote:
Originally Posted by Smoke_Chef View Post

I haven't made any kind of sausage yet. But, I have the grinder and stuffer so I will soon. Figure I'll start with something easy but will move to this sort of thing soon enough I guess. Deer probably more than Elk but figure they are about the same?
So, I have a couple of questions. Being new to this. I didn't know what GB was until I read Q. How much Ground Beef? (I thought.. ahhh GB) A. 2.5 pounds. Which I guess is a ratio to approximately 10 lbs (9 1/4) But would straight beef fat work too?
Also... I read "Got my mix ready. This is AC Leggs #116 6.5 T and 1 t cure 1" Can you run by all that for us noobs.
Thanks... those stixs look awesome!


AC Leggs is a pre mix, #116 is the mix number

6.5 Tablespoons

1 teaspoon of cure #1

 

Yes you can use beef fat (such as brisket trim) but be careful so you dont add to much. I used the GB to tame the game from the Elk.

 

 

Art

 

Thanks again for the Elk.

post #32 of 38

Great looking sticks as usual!

post #33 of 38
Thanks for the info Nepas
post #34 of 38

@Nepas how did you get the casings to shrivel like that? I've tried one batch of goose/pork sticks using 21 collagen and they stayed full and round i was shooting for something that looked liked yours. Were my casings just to big? Yours look grea241.png

 

 

 

 

post #35 of 38

Hey Rick congrats on the son's marriage - saw it on FB - Great looking sticks too 

post #36 of 38
Quote:
Originally Posted by Scarbelly View Post

Hey Rick congrats on the son's marriage - saw it on FB - Great looking sticks too 

X2 

post #37 of 38

Jbird, I asked the same question!! see post #13,unsure.gif

al

post #38 of 38
Thread Starter 
Quote:
Originally Posted by TennSmoker View Post

Jbird, I asked the same question!! see post #13,unsure.gif

al


When you get the sticks to the proper IT just let them bloom (cool) at room temp, dont cold water rinse or bath them.

 

IE, If you pull the sticks at an IT of lets say 149 thru 151 and let them at room temp they will IT with the heat left in the sticks to 152-153 which is still good to go and you will get the wrinkle like you get from a store bought larger stick.

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