Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Jburke on January 07, 2012, 11:14:02 PM
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So I have a bunch of ground elk already mixed with fat that I would like to make some jerky out of. Is it going to make a huge difference with it already being mixed? Also, if it makes a difference I use hickory smoked bacon ends for fat, not pork or beef like some use. Normally I wouldn't add fat to the jerky meat but this was a minor over sight when I started grinding. Any ideas?
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Make Jerky out of it then send it to me! you aren't going to like it :chuckle:
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It will make a difference in the cure process, depending on what your spice mix is. Just make sure you wipe as much as the fat off as you can as it's processed - may be a personal taste issue, but fatty jerky is too greasy. If you're using a kit like Hi Mtn they typically have different measures for whole muscle vs burger. It can be done, and can taste good as well. We recently did some up and turned out well. Suggest purchasing the jerky gun for the ground stuff. Never done it w/out it, not sure how I would do it otherwise.
As far as your second question, you can definitely use the ends. We've done burger like that even. Some people love it, some people aren't that big a fan of the bacon flavor it provides. It's all a matter of taste. And you can use it for sausage mix as well.
Good luck.
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It will turn out just fine :tup:
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I have a jerky gun that I bought last year. Was given a dehydrator just the other day and had forgotten about it til after I ground every thing. I'll give it a whirl. I've tried multiple kits in the past and I'm not impressed. I know a lot of people really love some of them but personally I am not a fan of any that I have tried. None have tasted horrible or anything. Just that none have turned out as good as hoped for.
As far as using bacon ends. Iv'e been doing that for a couple years now for all my deer burger and this year for my elk as well. I love it. I don't really think it gives it that much of a bacon taste at all. To me it's hardly noticable most of the time even. The most noticable is when frying it up for taco meat. Then it has a slight bacon smell when browning it but by no means do I think it affects the taste.
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Fire up the dehydrator. Easier to monitor the fat without losing too much heat like an oven, especially this time of year. Honestly, I don't even use the smoker anymore for jerky. All oven. Was also given a dehyd this year, going to try it out on some turkey I'm curing tomorrow.
