Fennel and Chili Crusted Elk Jerky

Been making lots of jerky lately. I make large batches at a time, multiple flavors and use different kind of meats. The concept I use is very simple. I weigh the meat I'm using. Calculate out 2% salt. Add spices of the day, in this case, roasted fennel seeds, smoked paprika, espelette chili, black pepper, garlic granules and onion powder. Rub into the meat well and marinate overnight. Lay in dehydrator or smoker depending on flavor, and dry.

I like my jerky on the chewy side, so I do not dry till it snaps. Takes a while to get used to when to pull it out. It hardens a little more when it comes out of the cooker so pulling it at the right time is crucial. I'm happy with this combination of spices with the elk, marries well with the gamey love.

Bison, Truffles and Morel Mushroom Pakoras

Had a chance to have some more bison tenderloin. Also still had some black truffle butter, so I decided they should get to know each other a little better. This was a good decision. I love low temp cooking. Gives you the freedom to do what ever in the kitchen, and not have to worry about perfecting the meat. The meat of course comes out perfect every time. This technique works especially well for game meat or anything that is really lean and partial to over cooking. Lined some fresh black truffle butter along the top of the bison tenderloin and vacuumed packed it.

Cooked it at 132f for 4 hours in my ghetto love water oven :) Prepared the morel mushroom pakoras and sweet potatoes at this point.

Seasoned it with salt and pepper and seared it off in pork fat.

Picked some fresh mint from my window and pulled out some mustard apple chutney for the pakoras. Sliced some more truffle butter for the bison.

Dessert was a random, but delicious. Made some molasses thumbprint cookies. Filled them with birch syrup and topped with dark chocolate, cranberries and almonds

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