How to Cure Elk
- 1). Purchase sodium nitrate at a culinary supply store or local pharmacy. Mix salt, white sugar and sodium nitrate in a bowl to make a dry-cure mixture.
- 2). Preheat your electric smoker according to the manufacturer's instructions until the internal temperature reaches 125 degrees Fahrenheit. Prepare wood chips per instructions for the smoker and place in smoker unit.
- 3). Rub the dry cure over the elk meat.
- 4). Place elk meat on a rack inside the electric smoker. Smoke meat at 125 degrees Fahrenheit for eight hours.
- 5). Increase the temperature to 135 degrees Fahrenheit and continue smoking for an additional eight hours. Replace wood chips as necessary.
- 6). Increase the temperature to 170 degrees Fahrenheit and replace wood chips. Cook elk to a minimum internal temperature of 137 degrees Fahrenheit if you intend to store and consume later, or cook to a temperature of 148 degrees Fahrenheit if you intend to eat it right away.