Bowfineater
New member
Ground Elk Jerky
ground elk 3 lbs
soy sauce 2 Tbl
Worcestershire 1 Tbl
Water 1 Tbl
Fish Sauce 1 Tbl
Black Pepper 1 Tbl
Garlic 1.5 tsp
Onion 1.5 tsp
Crushed Red Pepper 2 tsp
White Pepper 0.5 tsp
Milk Powder 20 grams
Sugar 1 Tbl
Salt 2 tsp
MSG 4 grams
Phosphates 4 grams
Cure # 1 3.4 grams
THERMAL PROCESSING & SMOKING
Stage 1 - 130° F 1 Hour with smoke
Stage 2 - 145° F 2 Hours
Stage 3 - 175° F with jerky fan and no smoke
Until Internal Temp Reaches 160°
ground elk 3 lbs
soy sauce 2 Tbl
Worcestershire 1 Tbl
Water 1 Tbl
Fish Sauce 1 Tbl
Black Pepper 1 Tbl
Garlic 1.5 tsp
Onion 1.5 tsp
Crushed Red Pepper 2 tsp
White Pepper 0.5 tsp
Milk Powder 20 grams
Sugar 1 Tbl
Salt 2 tsp
MSG 4 grams
Phosphates 4 grams
Cure # 1 3.4 grams
THERMAL PROCESSING & SMOKING
Stage 1 - 130° F 1 Hour with smoke
Stage 2 - 145° F 2 Hours
Stage 3 - 175° F with jerky fan and no smoke
Until Internal Temp Reaches 160°
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