ELK Time

[BGKYSmoker]

Got 10 lbs of ELK from a very good friend over the weekend. Grind time then some sticks perhaps  ;D
 

elk44.JPG

• BGKYSmoker
• Sep 30, 2012

 

[jkc64]

 

[daveomak]

Those "roasts" look really good....   maybe try one thin slice with Chinese mustard and toasted sesame seeds for a tasty treat while the grinder is running.... 

 

[boykjo]

Those are nice............

 

[rexlan]

Send that Elk meat to me before you wreck it

 

[smokinhusker]

Awesome!!! I've still some some elk left from last fall and we start rifle season Oct 20...2 bull tags.

 

[BGKYSmoker]

After trim i ended up with 9 1/4 lbs. Put the chunks in a strainer bowl to bleed out in fridge overnight.

trimelk.JPG

• BGKYSmoker
• Oct 1, 2012

Did the grind and added GB for some fat.

de.JPG

• BGKYSmoker
• Oct 1, 2012

Got my mix ready. This is AC Leggs #116 6.5 T and 1 t cure 1

demix.JPG

• BGKYSmoker
• Oct 1, 2012

All mixed in for 5 lbs of elk slims. Doing tomorrow cuz i got other things to do today.

de1.JPG

• BGKYSmoker
• Oct 1, 2012

Other ground Elk i think are going to be made into burgers.

 

[smokinhusker]

MMMM it makes great snack sticks and awesome burgers, stuffed with Pepper Jack and grilled. 

 

[driedstick]

YOU DID WHAT TO THAT ELK STEAK!!!!

 

[smokinhusker]

YOU DID WHAT TO THAT ELK STEAK!!!!

I use the front quarter meat for grind.

 

[BGKYSmoker]

Stuffed and hanging.

elkderhof.JPG

• BGKYSmoker
• Oct 2, 2012

PID running 130 thru 175

bradelk.JPG

• BGKYSmoker
• Oct 2, 2012

 

[tennsmoker]

Nepas,

I am still trying to make those sticks like yours and I just can't seem to "get r done" ....what brand, etc, casing are you using!! Are they collagen!!

thanks al

 

[BGKYSmoker]

Nepas,

I am still trying to make those sticks like yours and I just can't seem to "get r done" ....what brand, etc, casing are you using!! Are they collagen!!

thanks al

Al

I use 17mm clear or mahogany collagen casings. Grad A Gold by the caddy from Dupey Equipment in Clive Iowa.

Pulled from 6 rack at 150* No cold water bath just room temp cool down. Bag and going in fridge for a couple days.
 

bdelk.JPG

• BGKYSmoker
• Oct 2, 2012

bdelk1.JPG

• BGKYSmoker
• Oct 2, 2012

 

[smokinhusker]

Awesome!!!!

 

[tennsmoker]

Nepas,

thanx for the tip, now I have no excuse for making great looking sticks,

Al

 

[driedstick]

looks good

 

[mballi3011]

Now thoses are some fine looking stix you have there. Mine do come out like yours but there not elk mine are beef pure sirloin tip beef. Now I would like to try some tar tar out of some of that elk thou.

 

[smokinhusker]

Rick, how much 80/20 ground beef do you use?

 

[BGKYSmoker]

Rick, how much 80/20 ground beef do you use?

I used 2.5 lbs for the fat cut in.

 

[bamafan]

Just make dam sure you have some of that left for Jerry's or no hot wings for you my friend!