View Full Version : elk jerky

10-21-2008, 11:23 PM
today i did 3 pounds of elk jerky it is awesome i used hi mtn seasons mandarin teriyaki great stuff

i used one 3 pound elk roast sliced it about 1/4 inch thick ok closer to 3/8 inch thick sprinkled on the seasoning and cure let set up in the fridge for 24 hours placed jerky in the gosm for 3 hours at 225 jerky turned out really good here is a pic of the finished product

http://i44.photobucket.com/albums/f45/salmonclubber/th_Picturehp028.jpg (http://s44.photobucket.com/albums/f45/salmonclubber/?action=view&current=Picturehp028.jpg)

10-22-2008, 07:12 AM
Looks great, how did the final product turn out? We eat the heck outta the stuff when we are out west every year. Mom and Dad stock up on it when they know we are coming.:thumbs up:

10-22-2008, 07:17 AM
the final product was great the wife and kid tore it up i did 3 pounds and its all gone i got one piece 3 pounds is not enough lol

10-22-2008, 09:30 AM
Fine looking jerky. I don't think it would matter if there was 50 lbs of the stuff. It would still disappear into think air.

10-22-2008, 09:56 AM
Sure looks great.
Gotta try the Hi Mountain Mandarin Terriyaki. Deer season next month. :msn-wink:

10-22-2008, 09:36 PM
Good looking stuff! I'm curious, what was the finished weight?

I'm thinking I usually end up with about a 75% weight loss, or 3# turning into .75#.