Sunday, April 10, 2011

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.


  1. Are you working in a professional kitchen these days? If so, which one?

    Also, would you be willing to write a post about foie gras? I struggle with this as I understand the ethical reasons NOT to eat it, but every time I visit friends from France they serve it and I eat it out of respect for them, plus I have to admit it is delicious. I'd like to hear your views on the subject.

  2. Hi Taibhsearachd,
    Nope, all my stuff has been happening from home lately. Ill be back in the professional kitchen in a couple weeks. Still finalizing, so can't really say where...yet. :)
    Re: Foie Gras, Im not willing to write about it here, though, I can tell you how I feel. If you want to eat something, eat it, and understand what your eating, respect it and enjoy it. :)

  3. Yum! That jerky looks great! I have about 75lbs of moose in the freezer that I need to turn into jerky for the summer. It is our favorite snack for quadding. Thanks for the salt ratio info.

  4. NO worries MKH&C. Just make sure you really distribute the seasonings and it will turn out perfect everytime. :)