Elk Fatties

okaggie

Newbie

Original poster

Oct 25, 2007

5

10

• Oct 25, 2007

• #1

Anybody have any experience smokin' elk fatties? I've got to make room in the freezer, and all I have left of last year's elk is ground. My wife likes elk backstrap, roasts, and jerky, but she won't cook ground in the house for tacos, spaghetti, meatloaf, etc. 'cause she don't like the smell (I'm used to it, I grew up on the stuff). Like most game, it's really lean, and most people have a hard time differentiating it from beef. I'm thinking about seasoning the ground with some salt, pepper, sage, and a little red chile, and wrapping it in bacon to keep it from drying out too much. What do ya'll think?

 

vlap

Master of the Pit

OTBS Member

SMF Premier Member

Aug 17, 2007

1,770

10

Bradenton, Florida

• Oct 25, 2007

• #2

Sounds pretty darn tasty! Give it a shot and then freeze and overnight some to me.

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Oct 25, 2007

• #3

I think it sounds great! Hope you give it a try and let us know how it comes out. Also, take lots of pictures for us.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Oct 25, 2007

• #4

Hmm I'm assuming the elk is mixed with pork?

 

okaggie

Newbie

Original poster

Thread starter

Oct 25, 2007

5

10

• Oct 25, 2007

• #5

No, just ground elk with a little beef fat added. It's so lean, that when I fry it in a pan, I don't have any fat to drain off, which is why I'm afraid of it drying out. Getting that elk off the mountain was too much work to risk ruining it.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Oct 25, 2007

• #6

if you have the capability I'd suggest adding a bit of ground pork. Perhaps 20% by weight, maybe 60% lean... a bit on the fatty side. I grind my own, but any butcher counter can grind up up a butt :{)

No worries then I'd say.

I have made elk sausage and that's about the mix I used. Was very juicy :{)

On edit: Seasoned with CBP, rosemary, savory, garlic and onion.

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Oct 25, 2007

• #7

I would definetly add some fat to it, otherwise it will be VERY dry and not very tasty. Bacon help's but does not penetrate enough to moisten the inside!