Big Elk Down
Jnar4 last edited by Jnar4
Just put the hammer down in this big boy.
My fav is Willies sticks from Excalibur. I like to add hi-temp pepper jack and sure gel. Smoke them with pecan wood till then hit 160 internal temp. Also Jalepeno summer sausage . I used a few 32mm collegen casings instead of fibrous and they turned up great as well.
![alt text]((/uploads/files/14774558508 77-image.jpeg) image
@Jnar4 That is one nice Elk! Where did you take him down at?
Pictures look great, and I’m sure the sausages taste even better!
Thanks for sharing!!
Jnar4 last edited by
@Austin Got him In Colorado. My first trip ever out West . As excited as I was for the trophy I immediately started thinking about all the meat I was bringing home to GA.