Smoked Cured Elk Neck and Bean Soup

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This topic contains 4 replies, has 2 contributors, and was last updated by gjarcher gjarcher 3 years, 8 months ago.

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  • February 13, 2011 at 2:08 am #496542 Back to Top REPORT
    gjarcher
    gjarcher

    Age: 71
    Joined: 10/3/2006
    Location: Colorado
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    Crock Pot/Slow Cooker Elk Neck and Bean soup.

    Cure the whole Elk Neck in a flavor brine for two days.
    Flavor brine
    2 gal water
    2 cups non-iodized table salt or 4 cups Kosher Salt
    2 cups Brown Sugar
    1 cup Granulated Garlic
    ½ cup Onion Powder
    1 Tbs Red Pepper Flakes or 1 tsp cayenne pepper
    1 Tbs Black Pepper course ground
    1 Tbs Insta Cure #1 (sodium Nitrite)

    Heat brine until all ingredients are dissolved, cool. Place Elk neck in plastic or glass container, cover with flavor brine, and place in the refrigerator for 2 days. Remove the Elk neck from brine solution and let it ‘rest’ in refrigerator 24 hrs. Truss Elk neck with twine to hang in smoker, sprinkle outside with Paprika, brush on coating of olive oil.

    Place Elk neck in smoker at 150º for two hours to dry, then add 50/50 Hickory and Mesquite wood chips and raise temperature to 175º – 200º for 10 hours applying heavy smoke smudge until internal temperature reaches 150º – 170º.

    Cut elk neck in half and cool in refrigerator overnight.

    Bean Soup
    2 cups Pinto beans (Navy Beans/Great Northern Beans)
    8 cups water
    2 large carrots diced
    2 med onion diced
    3 cloves garlic chopped
    1/2 Smoked Cured Elk neck
    * do not add any extra salt, there is plenty in the cured elk neck.

    Rinse dry beans throughly, remove any that float and any stones. Place in a large pot and cover with 2″ of water, add 1 Tbs baking soda, bring to a boil. Turn heat down and simmer beans for 1 hour. Remove from stove and pour off water, rinse, add beans to crock pot or slow cooker.

    Add all of the other ingredients to crock pot or slow cooker and cook for about 8 hours on High or overnight on Medium, until beans are soft and elk meat can be pulled from bone. Remove the elk neck bones, add water for desired soup consistency … personally, I like it very thick.

    After an Elk Neck and Bean Soup attack …. :hugs

    Since this recipe takes a while, put two chickens (organic unbrined) in the flavor brine for two hours, let rest overnight in refrigerator with elk neck, so you have something to get you by until the Smoked Cured Elk Neck and Bean soup is ready for next night’s dinner. :bigdrool

    February 13, 2011 at 2:55 am #532375 Back to Top REPORT
    statedriller
    statedriller

    Joined: 9/15/2006
    Location: Call me...867-5309
    Wow… That looks awesome. :bigdrool :bigdrool

    How much does the elk neck weigh? I’ll have more access to deer neck, so I might have to adjust just a little. And wait till October. #-o

    The end is near....
    February 13, 2011 at 3:47 am #532376 Back to Top REPORT
    gjarcher
    gjarcher

    Age: 71
    Joined: 10/3/2006
    Location: Colorado
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    Elk neck was a small cow … about 15 lbs … a good bull’s would be closer to 30 lbs, so I’d cut that in 1/4ths for the recipe.

    BTW, I forgot to include in the recipe the soup goes better with fresh baked sourdough bread and cold beer. ;)

    February 13, 2011 at 3:56 am #532377 Back to Top REPORT
    statedriller
    statedriller

    Joined: 9/15/2006
    Location: Call me...867-5309
    Do you make the sour dough bread too? If so, recipe please….

    Oh, and the view around your house just amazes me. What a beautiful place. :X :X

    The end is near....
    February 13, 2011 at 5:22 am #532378 Back to Top REPORT
    gjarcher
    gjarcher

    Age: 71
    Joined: 10/3/2006
    Location: Colorado
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    Bread making is an art unto itself … while so simple it is so complex. ](*,)

    It takes time to make true, wild sourdough, so start it when you start the brine curing of the Elk neck.

    It is more in the starter than in the recipe.
    http://www.joejaworski.com/bread/bread3.htm

    There are a lot of starter recipes online, but the one I’ve used and think is more authentic for SanFrancisco-style sourdough, but can have bad results, is to take 1 cup milk and set at room temperature for about a day and a half, until it begins to sour (becomes acidic), then add 1 cup flour mixed in thoroughly, and set outside on a mild day in the shade, covered with a cloth to ‘collect’ wild yeast, then put in a warm place in the kitchen (over the refrigerator or in the oven with light on) for 3-5 days until the mixture becomes bubbly. It should be creamy white in appearance, bubbly, and have a pleasant tangy taste, if not … try again.

    Once you have a good starter, keep it alive by replenishing with a new 1:1 water and flour mix, replacing the amount you took out.

    I use a bread machine set on Dough to mix and rise the bread. 3 cups bread flour, 1 cup starter, 3 Tbs sugar, 1½ tsp salt, 1½ cups water, 2 Tbs powdered milk, ¼ cup oil or butter. When baking, baste top of dough with water-eggwhite mix to get a chewy brown crust. Plenty of good bread recipes online, but its the starter that makes the sourdough.

    Warning … the house will be filled with the smell of fresh bread rising and sugar cured smoked meats … This is not part of the South Beach Diet program.

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