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Need advice on making elk jerky
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I actually haven't tasted it because it came off the grill late. I forgot to put my controller's temperature probe in and the kamado got up over 300. So it took a while to get it back to 200. I had already brushed my teeth by the time it was done. I'll let you know today.Last edited by Attjack; December 27, 2018, 11:11 AM.
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Mixing the seasoning into the ground venison gets really sticky. But it’s simple. You can add some off your own seasoning but the nitrate salt is precisely measured for the weight of the ground Venison. Get food service gloves! LEM has some decent YouTube videos too watch. I had to use special jerky racks on the kamado big joe, the ground jerky won’t stay up on the grates.
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Cabela’s or Bass pro has large Jerky Guns( I think they may be made by LEM). LEM has season packs that are pre measured and comes with the curing nitrate. Fairly strict on weights and measurements. You really don’t have to do much but follow the directions precisely. I’ve done the round sticks and the flat jerky, I have done it on my kamado joe and in the dehydrates. Prefer the kamado but the dehydrater was easier.
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Need advice on making elk jerky
I want to make elk jerky from ground elk. How should I cure it and should I make it with my dehydrator or on the kamado?Tags: None
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