What To Do For Cuz?! Suggestions Please!

[Rafter H BBQ]

Hey all, we have been successful at hunting the last few years. Elk in particular.

My cousin is one of the main reasons why we have had such success.

He is extremely humble and will take zero credit.

I am wanting to do something for him with some elk meat as a “Thank You”.

Was thinking something outside the box… not just snack sticks or jerky.

Any suggestions?

Thanks!

 

[sawhorseray]

I WAS FORTUNATE ENOUGH TO FILL OUT A COW ELK TAG IN CA TWENTY YEARS AGO. TO THIS DAY ABOUT THE BEST ITALIAN SAUSAGE ME OR ANY OF MY FRIENDS AND FAM HAVE EVERY HAD. I USED SOME CABERNET SAVIGNON AND A LOT FRESH GARLIC, ABOUT 25% DOMESTIC PORKBUTT, STUFFED IT INTO 32-35MM HOG CASINGS. HELL YEAH JUSTIN, MAKE HIM SOME SAUSAGE! RAY

 

[Gonna Smoke]

I was thinking a smoked sausage or even a cured ham roast if you have one. Not sure how the ham would turn out, though...

 

[okie sawbones]

I'll chime in with sausage as well. You can use elk in place of beef, but you'll need to add pork or beef fat, as elk is very lean. Have fun.

 

[archeryrob]

Cured pastrami

 

[luvcatchingbass]

I will second the pastrami idea, I have had good results and compliments when I did it with whitetail (unfortunately I don't know what I used for a recipe). How about doing that ground and formed bacon? I've never done it but got some over Christmas from Owen's BBQ to give a try.

 

[chopsaw]

ground and formed bacon? I've never done it but got some over Christmas from Owen's BBQ to give a try.

That's a great suggestion , and a great way to use game meat .
I've used the Owens mix with all pork , but have had it with venison . It's really good , and if smoked to as safe temp , you can also eat it cold out of the fridge .
This is all pork , after cured , smoked and fried .

 

[luvcatchingbass]

That's a great suggestion , and a great way to use game meat .
I've used the Owens mix with all pork , but have had it with venison . It's really good , and if smoked to as safe temp , you can also eat it cold out of the fridge .
This is all pork , after cured , smoked and fried .
View attachment 729675

Nice. I have plenty of pork and limited venison so figured my first batch will be pork. I need to get my hands on some more beef ribeye fat for venison burger, figure out what my sausage plans are before I dedicate any to the bacon.

 

[chopsaw]

I used a foil pan / tray with 1 1/2 inch sides to shape it . Put plastic wrap in the pan before you press the meat in . That way you can get it out the next day , after sitting in the fridge overnight .
I start it on non stick foil , then after it's set , I pull the foil out .

 

[Timber II]

I like to make summer sausage, but use bratwurst style casings that way you can throw some in your pack while hunting and just bite off what you want versus having a big log of sausage and needing a knife