I have been needing to get some 2+ year old elk out of my freezer before it gets freezer burned.
I took Friday off and made a bunch (24lbs) of Pop's breakfast sausage and had enough time to make a nice large batch of elk jerky. I am also making a batch of Pop's wet brine Bacon and some Pancetta too (those won't be ready until next week.
I am now convinced a good quality vacuum packer and good bags are worth it. This elk has been in my freezer for 2+ years and it is fresh, pink and sweet smelling.
With the elk still half frozen a sharp fillet knife does a perfect job for jerky slices
Soaked and turned for 24hrs
Thanks for looking.