Help with Elk Jerky
#1
Help with Elk Jerky
I'm hoping to shoot a cow during the second rifle season here in Colorado, opens tomorrow. I am planning on processing my own, never done an elk before. I've got a grinder, my freezer paper, tape, even a scale to weigh everything out. I'm hoping to use my dehydrator to make some jerky. The question I have is should I grind up the meat I want to use for jerky, or should I just cut it into small strips? What are the advantages of doing it either way. If need be I can get a jerky gun.
Also, any tips on grinding up my elk? If I get one I'll let it hang for a few days in the barn before I start working on it. Thanks for y'all's help and input.
Tobe
Also, any tips on grinding up my elk? If I get one I'll let it hang for a few days in the barn before I start working on it. Thanks for y'all's help and input.
Tobe
#2
I always make the ground and formed with a Jerky cannon. We use Hell Creek jerky mix from www.FriscoSpices.com we also have jerky cannons there. As far as grinding letting it hang for a few days before grinding and processing allows the blood to leech from the meat and I think you get much better cuts of meat and better ground product as well. Good luck if you have any questions about making anything feel free to call me here at FriscoSpices. 800 762 6689 ask for Mike.
#5
I always make the ground and formed with a Jerky cannon. We use Hell Creek jerky mix from www.FriscoSpices.com we also have jerky cannons there. As far as grinding letting it hang for a few days before grinding and processing allows the blood to leech from the meat and I think you get much better cuts of meat and better ground product as well. Good luck if you have any questions about making anything feel free to call me here at FriscoSpices. 800 762 6689 ask for Mike.