<![CDATA[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.

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

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]]>https://waltonsdev.nodebb.com/topic/109/big-elk-downRSS for NodeThu, 10 Sep 2026 22:48:11 GMTWed, 26 Oct 2016 04:31:51 GMT60<![CDATA[Reply to Big Elk Down on Wed, 26 Oct 2016 14:16:01 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/375https://waltonsdev.nodebb.com/post/375Wed, 26 Oct 2016 14:16:01 GMT<![CDATA[Reply to Big Elk Down on Wed, 26 Oct 2016 13:49:03 GMT]]>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!!

]]>https://waltonsdev.nodebb.com/post/374https://waltonsdev.nodebb.com/post/374Wed, 26 Oct 2016 13:49:03 GMT