Elk meat

runamuk

Very Active Member

Messages

1,515

• Dec 12, 2011

• #1

I took some packages of Elk out of the freezer and put them in the fridge to thaw 9 days ago, then had to leave town in a hurry for family matters, just got back and I am wanting jerky it up but I'm not sure it is still good.

All the packages are vac sealed and all the seals are still tight.
How about it? Is it still good to go? or should I just jerky it up for Dog treat's?

 

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bucklover

Guest

• Dec 12, 2011

• #2

LAST EDITED ON Dec-13-11 AT 06:26AM (MST)[p]Cut a package open and let your nose be the judge. If it smells good it should be fine. Sometimes we hang it that long before cutting it up. One time I had a deer freeze solid on me before I could cut it. It hung all winter before finally thawing enough to work on it. Skinning it was a bear, but the meat was fine. However, if you have any second thought, I would go with your second thoughts. It's not worth taking a chance on food poisoning.

 

runamuk

Very Active Member

Messages

1,515

• Dec 13, 2011

• #3

Thanks bucklover,, Yep it smelled fine I went ahead and made jerky with it this morning, chompin' on some now actually some of the best I've made all year.
Thanks for the reply.

 

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bucklover

Guest

• Dec 13, 2011

• #4

I'm sure glad it turned out okay. I've been worrying that maybe it didn't and you'd be looking me up for revenge Mind sharing your recipe? Mine turns out good but I always like to see what others do.

 

runamuk

Very Active Member

Messages

1,515

• Dec 13, 2011

• #5

Pretty simple really, but it makes damn good Jerky.

Just get some beef bouillon cubes take a rolling pin and crush em into a fine powder put it into an empty shaker and sprinkle on to taste, add some black pepper then just dehydrate.


Also I like to take the jerky out of the dryer while its still warm then wrap it up in a paper towel then vac seal, then pop it in the freezer till i'm ready to eat it.
The paper towel keeps any sharp points from poking the bag and ruining the seal, sealing it while it's still warm seems to trap the flavor in really well.

 

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bucklover

Guest

• Dec 13, 2011

• #6

That is simple! I'll have to give it a try. I usually marinate mine in a mixture of Mr. Yoshito's Sweet and Savory, brown sugar and Greek pepper juice for 3 or 4 days. I then lay it out on smoker trays, sprinkle it with a little red/black pepper, garlic salt, or whatever season sounds good. I then smoke it in hickory or mesquite for a while, when it's dehydrating. Kind of a long process. Yours sounds easier. I hope I like it better. Thanks.

 

runamuk

Very Active Member

Messages

1,515

• Dec 13, 2011

• #7

That sounds like some tasty jerky alright, bet it's well worth the effort.

Doubt you will like the boullion better but I'm pretty sure you will like it.