Ok my last elk jerky turned out way to salty using the brining method of marinade with Morton's TQ. This time I bought some HI Mountain Jerky Cure & Seasoning, Cajun Blend. It comes complete with seasoning and curing agent. I added 1/4 cup of brown sugar to break up the saltiness. I should mention that the last batch I used an Elk roast, this batch was Elk round steak and pre-smoked the weight was around 2.75lbs.
Here's the elk on the racks getting ready to go in.
I also decided to make some smoked salsa for chicken tacos tonight. I used 4 red fresno peppers, 4 jalapenos, 1 yellow onion, 4 tomatoes, salt and pepper, a little garlic and 1/2 a lime squeezed in. I'll let it smoke for 2+ hours then put it on the stove to reduce and use an emulsion blender to puree, while adding another whole lime's worth of juice!
Thanks for dropping in!