Cracked Pepper and Garlic Elk Jerky
- Thread starter waldo54
- Start date
- Location
- Edmonton, Alberta
I wouldn't mind trying some of that myself.
I do about 300 lbs per year of elk and moose jerky, I use only ground meat as it's easier to chew for us old guys with dentures 
I use the Cabela's mix kit's cracked pepper and garlic and Hickory are the favorites around here, it calls for 5lb of meat but the grandkids say it's to hot and burns their mouth so I use 7 lbs meat instead, it tones it down a bit but still has a nice flavor. I found the trick is to dissolve the spice and cure in 1 cup hot water then pour it over the meat and mix it good, let it stand overnight in the fridge as it draws the flavor into the meat better and firms up a bit, next morning squirt it out onto the trays then into the jerky oven ( dehydrator ) @ 160 degrees for 4 1/2 hrs.
Between the grandkids and the folks at the trap shoots it evaporates rapidly, got another batch thawing as we speak as I have 4 weekends in a row that I am shooting now so need to get the stock up, the boy's would tar and feather me if I showed up at a shoot without jerky
I use the Cabela's mix kit's cracked pepper and garlic and Hickory are the favorites around here, it calls for 5lb of meat but the grandkids say it's to hot and burns their mouth so I use 7 lbs meat instead, it tones it down a bit but still has a nice flavor. I found the trick is to dissolve the spice and cure in 1 cup hot water then pour it over the meat and mix it good, let it stand overnight in the fridge as it draws the flavor into the meat better and firms up a bit, next morning squirt it out onto the trays then into the jerky oven ( dehydrator ) @ 160 degrees for 4 1/2 hrs.Between the grandkids and the folks at the trap shoots it evaporates rapidly, got another batch thawing as we speak as I have 4 weekends in a row that I am shooting now so need to get the stock up, the boy's would tar and feather me if I showed up at a shoot without jerky
I have had lots of people ask me if I sell it, honestly I could go into the business but don't really want a job, I crank it out for the grandkids and the shooting crowd, of course I always head over to Prophet River and give to fine folks there a sample, got to keep Clay and the gang happy, they do a lot for us here at the gun club and we do appreciate it so it's just a little thanks.
Just bagged another batch of cracked pepper and garlic elk jerky, I always make them into round rods, the flats are hickory, dam fine eats
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Waldo54, what is the recipe you are using? Feel like sharing .....
- Location
- Saskatoon Saskatchewan
I do the exact same thing. I love their black pepper garlic mix. I turned my whole deer and half an elk into jerky last fall and I'm almost out. I prefer whole muscle jerky though as you can chew it for a bit longer and then pick it out of your teeth for the rest of the day.I do about 300 lbs per year of elk and moose jerky, I use only ground meat as it's easier to chew for us old guys with dentures
Between the grandkids and the folks at the trap shoots it evaporates rapidly, got another batch thawing as we speak as I have 4 weekends in a row that I am shooting now so need to get the stock up, the boy's would tar and feather me if I showed up at a shoot without jerky
Here is what I use and how I make itI do about 300 lbs per year of elk and moose jerky, I use only ground meat as it's easier to chew for us old guys with dentures
Between the grandkids and the folks at the trap shoots it evaporates rapidly, got another batch thawing as we speak as I have 4 weekends in a row that I am shooting now so need to get the stock up, the boy's would tar and feather me if I showed up at a shoot without jerky
the spank
CGN Ultra frequent flyer
- Location
- Planet Earth Wearing My Tinfoil Hat
There are only two ways he'll share that stuff. You have to take up registered trap shooting or be adopted and I think the odds are more in your favour of getting at it via a trap shoot...
