By Cameron McKirdy
Former Marine Tactical Gypsy has anΒ exclusiveΒ Survival Bros blog and new elk jerky recipe for you. Β He hunts in Oregon withΒ seven other buddies, and no matter how much they kill, they split the meat evenly so nobody is left out. Β This season his hunting party terminated five bulls, producing around 225 pounds of meat each. Β He has used the animal for sausage, country fried steaks, and thick jerky strips. Β His favorite cut is the back strap, which runs on each side of the spine. Β It’s the most tender part, and is amazing in a stew of vegetables and spices. Β Simmer that on a low boil for awhile, and you have a man meal sure to satisfy. Β Tactical Gypsy also told me he likes to pan sear the meat first, to lock in the juice.
To produce scrumptious elk jerky he cut slabs 1/4th of an inch thick, because they shrink. Β His recipe calls for six or seven pounds of flesh, so he ends up with big nuggets to feast on. Β Each hunk is approximately 4″ x 1″ wide. Β The marinade calls for 4 1/2 cups of soy sauce, with plenty of WorcestershireΒ depending on personal preference. Β Mix in 1 pound of brown sugar, then a 8 oz. bottle of hickory liquid smoke flavoring. Β Soak the elk in a bowl, or deep pan, and refrigerate for 12 hours.. Β After that, use a colander to run off the marinade. Β Next, lay out the strips on the dehydrator trays evenly, with bigger pieces going on the bottom. Β Sprinkle on coarse black pepper, turn the machine on high, and let her rip. Β Check back every few hours, and rotate the racks as needed. Β In 12 additional hours you’ll have a stash of jerky to devour, and give out to your friends. Β Tactical Gypsy, if you are reading this, please save me a nug or two. Β Survival Bros will have more blogs soon. Β Check back often. Β Likes, shares, and comments are appreciated.















