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Elk Jerky (Take II) and Smoked Salsa

post #1 of 9
Thread Starter 

Hey all...


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!



post #2 of 9
Thread Starter 

Final product...


Turned out awesome! The flavor/color/texture are perfect, smokey with a little spiciness! Smoked at about 170F-180F for about 2 hours, then for last hour about 150F.


post #3 of 9

Looks great! Prolly won't last long!


Was that a shake on season/cure or marinade?

post #4 of 9

Nice! How did the salsa turn out? 

post #5 of 9
Thread Starter 

Cfoxtrot; it was a seasoning and a cure mixed and shaken on the jerky. Brand is HiMountain Cajun.


Husker; the salsa was great, probably could've stewed a little long on the stove top. I will make it again as it went very quick!

post #6 of 9

Your jerky looks Fantastic!!! The salsa sounds great too! I like using the stacking racks, makes fitting salmon and jerky into the smoker easier!

post #7 of 9
Thread Starter 

Yeah, limited space coupled with bigger grates...the little mesh racks were for a smoker sold at Sportman's Warehouse I picked up for $14.99, bought some SS bolts/nuts/washers and made my own tiered racks. Works very well.


The salsa was awesome, definitely a no brainer, but saute your onions first or let them reduce longer on the stove top afterwards.


Thanks for compliment on the jerky...my 4th batch is going on today and I used Morton's TQ and pepper as my main seasoning items (some garlic, onion powder and brown sugar as well). I used the 1/2 tsp/lb in lieu of the brine option of 1 cup/4 gallons.

post #8 of 9

Time for me to do Jerky again thanks for the post to remind me.

post #9 of 9

Putting it on the stove and stewing it it not in my taste buds.  I make fresh salsa, put it on the top of a 7 layer dip and folks go nuts over it.

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