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In Reply to: jerky posted by jim on September 28, 2011 at 17:27:34:
I agree with Jim...jerky it. Do not smoke it unles you are adding smoke to your low temps for jerky. I've done a lot of elk meat in the past and if your not steaking, grinding or cubing (for stew meat) you'll most likely be in trouble.
If it were me, I'd thinly slice (across grain), marinate for 12-24 hours and use a dehydrator or slow smoke (140-180) on your smoker. The thinner you slice, the faster the jerky will be done.
Best of luck!
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