Big Elk Down



  • 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.

    1_1477456731720_image.jpeg 0_1477456731719_image.jpeg

    ![alt text]((/uploads/files/147745585080_1477455918230_image.jpeg 77-image.jpeg) image

    1_1477456164297_image.jpeg 0_1477456164292_image.jpeg


  • Admin

    @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!!



  • @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.


Log in to reply
 


Recent Posts

Recent Topics


Who's Online [Full List]

8 users active right now (1 members and 7 guests).
craigrice, Lance, jazmanlm, Joe Hell, davf

Board Statistics

Our members have made a total of 5.4k posts in 1.2k topics.
We currently have 4.9k members registered.
Please welcome our newest member, Mikeg32253.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

12
Online

4.9k
Users

1.2k
Topics

5.4k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.