ELK Time

BGKYSmoker · Oct 3, 2012

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

I have 10 lbs of Tragelaphus Strepsiceros AKA: Kudu

I will make some sticks.

sam3 · Oct 4, 2012

Great looking stick Rick.

BGKYSmoker · Oct 4, 2012

Thanks Y'all

BGKYSmoker · Oct 4, 2012

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.

bdelk.jpg

BGKYSmoker
Oct 4, 2012

To this.

RESTELK.JPG

BGKYSmoker
Oct 4, 2012

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

roller · Oct 4, 2012

Were they good ? They look good ...

daveomak · Oct 4, 2012

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

BGKYSmoker · Oct 4, 2012

DaveOmak said:
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

smokinhusker · Oct 5, 2012

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!

smoke_chef · Oct 6, 2012

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!

acw3 · Oct 7, 2012

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

Art

BGKYSmoker · Oct 8, 2012

Smoke_Chef said:
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.

tatonka3a2 · Oct 8, 2012

Great looking sticks as usual!

smoke_chef · Oct 9, 2012

Thanks for the info Nepas

jbird · Oct 10, 2012

@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 great

scarbelly · Oct 10, 2012

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

roller · Oct 10, 2012

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

X2

tennsmoker · Oct 10, 2012

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

al

BGKYSmoker · Oct 12, 2012

TennSmoker said:
Jbird, I asked the same question!! see post #13,

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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