Elk Italian Sausage and Elk Bacon Burgers and Jerky
Nov 2, 2017 21:07:27 GMT -5
Post by AJ on Nov 2, 2017 21:07:27 GMT -5
I was lucky enough to bag a decent little bull this year. I do all of my own butchering so I know what I get and the quality of the meat. I set aside the chunks and trim pieces into 10 pound vacuum bags for future grinding projects, then into the freezer they go. I pulled a few bags out last weekend and commenced to making some good stuff. I ground 10# of elk and a 10# pork shoulder (Boston butt) along with some pork belly trim from my last bacon project then mixed it all together for a few minutes to get an even distribution then I added some commercial Italian sausage seasoning from Checkered Past. I have made my own concoction of spices for Italian sausage but this one is very good, is a great price, and is made by a good guy. I mixed the 25# batch for another 5 minutes or so then I ran the seasoned meat through the grinder again. I packaged it in 1.25# vacuum bags and stacked them in the freezer.
Next I ground and mixed 18# of elk along with 6# of bacon ends and 5 pounds of 80/20 beef burger. This gave me a final product of 80/20 lean/fat elk bacon burgers. These things are outstanding. I bagged all 30# in 1.5# bags and added them to the freezer.
Since I had a few hours left with nothing to do, I sliced 5# of elk and 5# of pork loin to make jerky. The elk was treated with some Mad Hunky Jerky Cure and Seasoning and the pork loin jerky was made with Owens BBQ Honey BBQ Jerky seasoning. I used a half cup of Guiness Blonde beer to add a tad more flavor to the jerky for both kits. I coated each slice individually in the seasoned beer and poured the leftover in the bag to let it cure overnight. Next day they went into the dehydrator at 150° and within a handful of hours it was ready for eatin. Both of the seasoning kits are outstanding. They add nice taste without overpowering the natural meat flavor. I highly recommend them both.
Next I ground and mixed 18# of elk along with 6# of bacon ends and 5 pounds of 80/20 beef burger. This gave me a final product of 80/20 lean/fat elk bacon burgers. These things are outstanding. I bagged all 30# in 1.5# bags and added them to the freezer.
Since I had a few hours left with nothing to do, I sliced 5# of elk and 5# of pork loin to make jerky. The elk was treated with some Mad Hunky Jerky Cure and Seasoning and the pork loin jerky was made with Owens BBQ Honey BBQ Jerky seasoning. I used a half cup of Guiness Blonde beer to add a tad more flavor to the jerky for both kits. I coated each slice individually in the seasoned beer and poured the leftover in the bag to let it cure overnight. Next day they went into the dehydrator at 150° and within a handful of hours it was ready for eatin. Both of the seasoning kits are outstanding. They add nice taste without overpowering the natural meat flavor. I highly recommend them both.
