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Elk Jerky questions?

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goingcamping

Smoking Fanatic
Original poster
Dec 26, 2012
396
16
Colorado Springs, Colorado
Howdy all!

First time I'm attempting to make some Elk Jerky. I sliced all the fat and connective tissue off, sliced in about 1/4" slices. Made a basic marinade and went on the search for Tender Quick (found it at Sportman's Warehouse along with lots of other jerky cure products). As per the package I mixed 1cup of TQ per 4cups water and I added to my marinade. I am now letting it "cure" the requisite 24 hour.

Is this an ok was to "cure" for jerky?

I have a NB Diamond smoker and plan on smoking the jerky @ 155deg x 3 hours (approximate depending on the look/texture and taste)

Is this and ok temp for Elk Jerky?

Should I mop the jerky throughout the process?

Any input/critiquing I would love to hear? I'm a newb and most of my minimal knowledge comes for SMF and Youtube!

Thanks,

~Brett
 
goingcamping said:
Howdy all!

First time I'm attempting to make some Elk Jerky. I sliced all the fat and connective tissue off, sliced in about 1/4" slices. Made a basic marinade and went on the search for Tender Quick (found it at Sportman's Warehouse along with lots of other jerky cure products). As per the package I mixed 1cup of TQ per 4cups water and I added to my marinade. I am now letting it "cure" the requisite 24 hour.

Is this an ok was to "cure" for jerky?

I have a NB Diamond smoker and plan on smoking the jerky @ 155deg x 3 hours (approximate depending on the look/texture and taste)

Is this and ok temp for Elk Jerky?

Should I mop the jerky throughout the process?

Any input/critiquing I would love to hear? I'm a newb and most of my minimal knowledge comes for SMF and Youtube!

Thanks,

~Brett
Click to expand...
No dont mop the jerky.

Do mix the jerky around some thru the marinade process so the marinade gets even distribution on the meat surface.

The amount of smoke you desire is up to your taste.

155 is a good start temp, Try not to exceed a temp of 170. Jerky is done when it bends, if it snaps its over done.

Good luck and try to post some pics.
 
nepas said:
No dont mop the jerky.

Do mix the jerky around some thru the marinade process so the marinade gets even distribution on the meat surface.

The amount of smoke you desire is up to your taste.

155 is a good start temp, Try not to exceed a temp of 170. Jerky is done when it bends, if it snaps its over done.

Good luck and try to post some pics.
Click to expand...
Thanks for the quick reply!

I will not mop and I'll babysit the smoker temps and my kids regularly!

~Brett
 
OK, Elk out marinade and looking good. Pic one is of the elk w/o any add'l flavorings, the second one is with some dried red pepper sprinkled on.

photo 1.JPG

photo 1.JPG


photo 2.JPG

photo 2.JPG


The chimney is smoldering and almost ready to be placed in the firebox!

I should mention it's about 18F out and lightly snowing!

Gotta Love Colorado!

~Brett
 
So...

I tried a few things new during this jerky, I used almost exclusively white oak for fuel and some charred charcoal for starting and a little cherry wood for good measure. Was able to keep the temp at 150F for about 4 hours and some work to keep above 120F after that for the last 2 or so hours.

The jerky was way to salty using TQ (I will not use that process again). I didn't add very much seasoning salt to my marinade specifically because others have warned of the saltiness! The smoke flavor, while good and strong, was not the right taste for the jerky (IMO). The coloring was off too, I didn't achieve the the dark mahogany coloring others have posted on their jerky pics. (if anyone could share the secret of how to achieve the coloring/texture?) The elk itself was just the right amount of chewy without being too hard.

I took it to work last night and everyone thought it was tasty, just too salty!

Back to the drawing board...

~Brett
 
 
Brett, what was in your marinate? If you could provide the recipe we could better help figure out why it tasted too salty.
First off, did you do a fry test before you put the jerky on the smoker w A fry test will give you an idea of the taste without the smoke. Sometimes if it's too salty, a quick soak in cold water will remove the excess salt.
Did you use any soy sauce in the marinade? That will contribute to the salty taste as well. How much sugar did you use? Sugar will counter balance the taste of the salt.
 
Dutch,

Thanks for the quick reply and way to test. I've got 10lbs of elk roast, I'll make some more.

Marinade:

1c white wine

1/4c olive oil

2T Lowry's Seasoning salt

2T Pepper

2T garlic powder

1T Onion powder

TQ brine

Next time I'll use one of the premade curing kits then smoke...I'll def. try the fry test!

Thanks,

~Brett
 
Glad that I could help Brett.

Happy New Years to you and yours!
 
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