Elk Sticks
Nov 2, 2012 22:45:02 GMT -5
Post by AJ on Nov 2, 2012 22:45:02 GMT -5
I just finished up my last batch of elk snack sticks. I went with 20 pounds of elk (10#), pork shoulder(7#), and bacon ends (3#). I used a modified recipe I found on one of the many forums I frequent.
For 2.5# of meat:
1 3/4 tsp salt
1/2 tsp cure #1
1 Tbs paprika
1/2 Tbs Chili Powder (New Mexico chilis)
1/2 tsp red pepper flakes
1/2 tsp garlic granules
1/4 tsp allspice
1/2 cup powdered dry milk
1/8 cup red wine
6 Tbs cold water
I added all of the spices into a coffee and spice grinder and turned it into powder. I ground tthe meat hrough a 3/4" plate added the above ingredients, second ground through 3/16" plate and left it sit in the fridge for a full day. I used my Jerky Cannon to stuff the little casings and ran it through the smoker with apple wood. I ran it at 130°F for an hour and a half with no smoke, then cranked the temp up to 150° to get the apple smoking. I slowly increased the temp to 175°F until the sticks had an internal temp of 150°F. I threw them in the dehydrator a 155°F for a couple hours to dry a little more. I pulled them and left them rest at room temp until cooled. Then I cut, vaccuumed bagged, and chowed down on them.
All cooled down to room temp and ready to be trimmed, cut to length, and bagged.
For 2.5# of meat:
1 3/4 tsp salt
1/2 tsp cure #1
1 Tbs paprika
1/2 Tbs Chili Powder (New Mexico chilis)
1/2 tsp red pepper flakes
1/2 tsp garlic granules
1/4 tsp allspice
1/2 cup powdered dry milk
1/8 cup red wine
6 Tbs cold water
I added all of the spices into a coffee and spice grinder and turned it into powder. I ground tthe meat hrough a 3/4" plate added the above ingredients, second ground through 3/16" plate and left it sit in the fridge for a full day. I used my Jerky Cannon to stuff the little casings and ran it through the smoker with apple wood. I ran it at 130°F for an hour and a half with no smoke, then cranked the temp up to 150° to get the apple smoking. I slowly increased the temp to 175°F until the sticks had an internal temp of 150°F. I threw them in the dehydrator a 155°F for a couple hours to dry a little more. I pulled them and left them rest at room temp until cooled. Then I cut, vaccuumed bagged, and chowed down on them.
All cooled down to room temp and ready to be trimmed, cut to length, and bagged.
While they were cooling down he stood guard in the event someone thought about sampling them. If a piece happens to fall he is on it right now. There was a puddle under his chin from drueling. 
