ELK Time

[BGKYSmoker]

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

I have 10 lbs of Tragelaphus Strepsiceros AKA: Kudu

I will make some sticks.

 

[sam3]

Great looking stick Rick.

 

[BGKYSmoker]

Thanks Y'all

 

[BGKYSmoker]

Was telling a friend of mine in Iowa this morning that i gave the park maintenance guy some elk sticks and i had everyone asking for some.

I went from this.

bdelk.jpg

• BGKYSmoker
• Oct 4, 2012

To this.

RESTELK.JPG

• BGKYSmoker
• Oct 4, 2012

Saving these for my 2 sons this weekend. My one son is getting married on the Savannah Queen boat on sat.
 

 

[roller]

Were they good ? They look good ...

 

[daveomak]

Well, congratulations Rick....  One more in the family to smoke great food for... Are you planning a "wedding Kielbasa" or something special like that... 

 

[BGKYSmoker]

Well, congratulations Rick....  One more in the family to smoke great food for... Are you planning a "wedding Kielbasa" or something special like that... 

I offered but they said no. Eating on the boat.......Yikes....Boat, water, waves 

 

[smokinhusker]

Well Congratulations on your son's impending nuptials! Yes I suppose eating on the boat wouldn't sit well with some people, but it never bothered me!

 

[smoke_chef]

I haven't made any kind of sausage yet. But, I have the grinder and stuffer so I will soon. Figure I'll start with something easy but will move to this sort of thing soon enough I guess. Deer probably more than Elk but figure they are about the same?

So, I have a couple of questions. Being new to this. I didn't know what GB was until I read Q. How much Ground Beef? (I thought.. ahhh GB) A. 2.5 pounds. Which I guess is a ratio to approximately 10 lbs (9 1/4) But would straight beef fat work too?

Also... I read "Got my mix ready. This is AC Leggs #116 6.5 T and 1 t cure 1" Can you run by all that for us noobs.

Thanks... those stixs look awesome!

 

[acw3]

Looks good, my friend!!  I was wondering how long it was going to take you to make something with the elk meat.

Art

 

[BGKYSmoker]

I haven't made any kind of sausage yet. But, I have the grinder and stuffer so I will soon. Figure I'll start with something easy but will move to this sort of thing soon enough I guess. Deer probably more than Elk but figure they are about the same?
So, I have a couple of questions. Being new to this. I didn't know what GB was until I read Q. How much Ground Beef? (I thought.. ahhh GB) A. 2.5 pounds. Which I guess is a ratio to approximately 10 lbs (9 1/4) But would straight beef fat work too?
Also... I read "Got my mix ready. This is AC Leggs #116 6.5 T and 1 t cure 1" Can you run by all that for us noobs.
Thanks... those stixs look awesome!

AC Leggs is a pre mix, #116 is the mix number

6.5 Tablespoons

1 teaspoon of cure #1

Yes you can use beef fat (such as brisket trim) but be careful so you dont add to much. I used the GB to tame the game from the Elk.

Art

Thanks again for the Elk.

 

[tatonka3a2]

Great looking sticks as usual!

 

[smoke_chef]

Thanks for the info Nepas

 

[jbird]

@Nepas how did you get the casings to shrivel like that? I've tried one batch of goose/pork sticks using 21 collagen and they stayed full and round i was shooting for something that looked liked yours. Were my casings just to big? Yours look great 

 

 

[scarbelly]

Hey Rick congrats on the son's marriage - saw it on FB - Great looking sticks too 

 

[roller]

Hey Rick congrats on the son's marriage - saw it on FB - Great looking sticks too 

X2 

 

[tennsmoker]

Jbird, I asked the same question!! see post #13,

al

 

[BGKYSmoker]

Jbird, I asked the same question!! see post #13,

al

When you get the sticks to the proper IT just let them bloom (cool) at room temp, dont cold water rinse or bath them.

IE, If you pull the sticks at an IT of lets say 149 thru 151 and let them at room temp they will IT with the heat left in the sticks to 152-153 which is still good to go and you will get the wrinkle like you get from a store bought larger stick.