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