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Cooking in 2012!

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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
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FAQ Subject: Wanting elk jerky seasoning

Hello Smoky,

I am wanting to make some jerky from the elk I got. I will be grinding it up. I read the jerky part in your book, The Great American BBQ and Grilling Manual. I am not sure what to put in it or how much. can you help me with this. I would like to be able to add different spices to make kinds of jerky.

Thank you for your help,
John Epperson

Hi John,

All it takes to make jerky is a little salt and then drying out. The flavors you add should be to your own taste. I recommend that you start with a small batch separated into even smaller batches.

In batch one, use 1 T. salt and 2 t. garlic and onion powder and 1 t. fresh ground black pepper. Mix well and sprinkle lightly.

In batch two, add 1 t. ground bay
Batch three, add 1 t. ground thyme
Batch four, add 1 t. ground mustard.

Divide the batches by weight and carefully measure small amounts of seasoning until you find the taste that you want. Don't over salt or season. Remember that you will have about 20% of the weight and volume of the meat that you started with. Make notes and keep the different batches identified.

You might sprinkle lightly with a few drops of Worcestershire sauce before grinding. If you use any salty ingredient, such as soy sauce or teriyaki sauces, reduce the amount salt.

Some warnings: Trim ALL fat before grinding. Jerky made from ground meat must be dried to at least 160°F internal temp.

Do not exceed 170°F while drying. Make certain that it is totally dry before storing in an air tight container

Have fun,

The Barbecue Store

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