Post by: GameHunter1959 on November 24, 2015, 06:48:12 PM
High Mountain Cracked Black Pepper Jerky Blend
50 pounds of thinly sliced elk meat
8 day marinade soak
Bradley Digital 6 rack smoker at 160 degrees
Mix of Alder and Hickory for the smoke blend 1 1/2 smoke time
Post by: littlemac on November 24, 2015, 08:22:36 PM
Post by: GameHunter1959 on November 30, 2015, 02:54:04 PM
Steps-
60 pounds of elk burger 20% beef fat mix. I also added 30 pounds of pork shoulder.
Total 90 pounds of meat
Ground 1 time, using my 1 HP grinder with 7mm grinding plate
Mixed in my Cabela's 7 gallon mixer
I used the Cabela's seasonings
I then cased everything up using the 1 HP grinder stuffing attachments (21mm casings)
Let it refrigerate overnight to stiffen up the casings
Smoker Steps-
I used a Bradley Digital 6 Rack with Mesquite for the smoke flavor
Warm the smoker to 120 degrees for the first hour.
Once 120 degrees is reached I place the meat in the smoker for 5-6 hours, pending the outside temperature.
I smoke for the first 2 hours and turn in off for the remaining 3-4 hours. Some will turn the smoker back on for the last hour of the process.
Once completed I remove the casings and refrigerate over night.
Cut to the desired lengths and package using a Food Saver.
Into the freezer
Enjoy...GH
Post by: Blacklab on December 02, 2015, 07:01:10 AM
Post by: HUNTINCOUPLE on December 02, 2015, 08:25:43 AM