ELK JERKY RECIPE RECIPES

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ELK SAUSAGE RECIPE - FOOD NETWORK



Elk Sausage Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Yield approximately 30 to 40 serving

Number Of Ingredients 14

4 to 6 pounds elk meat, well-trimmed (or other venison)
2 to 3 pounds pork fat, well-trimmed (2-1 ratio meat to fat)
1 tablespoon dry thyme
1 tablespoon dry oregano
1 tablespoon dry sage
2 tablespoons salt
1 cup finely chopped onion
1/2 cup finely chopped garlic
1/2 cup crushed red chili pepper flakes, (optional)
1 to 2 cups roasted, peeled, and diced green chili peppers (optional)
Sun-dried tomatoes (optional)
Additional garlic (optional)
10 to 15 feet sausage casing
1/2 cup maple syrup (for breakfast sausage - optional)

Steps:

  • Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.

HOW TO MAKE SMOKED BEEF JERKY - SMOKED BBQ SOURCE



How to Make Smoked Beef Jerky - Smoked BBQ Source image

Low and slow smoked beef jerky with rich smoky flavor and tender, chewy texture.

Provided by Mat Cotton

Categories     Snack

Total Time 1230 minutes

Prep Time 30 minutes

Cook Time 480 minutes

Yield 10

Number Of Ingredients 8

2.5 lbs beef round
½ cup soy sauce
½ cup Worcestershire sauce
½ cup brown sugar
½ tbsp paprika
1 tsp ginger powder
1 tsp salt
1 tsp black pepper

Steps:

  • Slice the meat against the grain into 1/3" strips.
  • Mix the marinade ingredients together in a large bowl.
  • Add your meat to he marinade, cover and place in the fridge overnight.
  • Next day set your smoker to 160°F.
  • Place the meat on to wire racks and smoke for 2 hours, then remove and place into the dehydrator at 160°F for a further 5-6 hours. If you are not using a dehydrator smoke for 7-8 hours in the smoker.
  • Cool, then place in a sealed container in the fridge and enjoy!

Nutrition Facts : Calories 220 kcal, CarbohydrateContent 14 g, ProteinContent 26 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 70 mg, SodiumContent 1082 mg, FiberContent 1 g, SugarContent 12 g, ServingSize 1 serving

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