Exciting news folks – a new post by the babbling botanist is on about.com! This past week I was asked by Sean Timberlake, the food preservation expert at about.com, to write a guest post for the site. I decided to discuss how to safely make homemade beef jerky, and the recipe is now available, so go check it out! It’s a delicious and easy homemade snack. Shortly I’ll be posting a slightly longer version here (with more pictures of the steps mostly) and a few additional tips, and I’ll also be posting the ground meat version shortly for those who prefer jerky from ground meat. So stay tuned for that, but in the meantime go check out my post on about.com.
the babbling botanist 
would love to see some canning options for elk, jerky? other options with sauces, etc.
This and other marinades could be used for elk too, but I will link to the extension publication when I do the full post which has some other recipes too. You can make jerky from elk or pressure can it, but you wouldn’t really can jerky. I will find the instructions for canning too if you’re interested.
yes very interested in options for pressure canning elk esp. in some “finished” form such as a spaghetti sauce or ?? thanks!
Click to access pnw517.pdf
Here’s a nice extension service publication on game meats. They have canning instructions on page 34 and jerky instructions on page 35. They also have some other great recipes in there. Hope that helps!
This one has spaghetti sauce, chili and some other recipes too! http://www.foodsafety.wisc.edu/assets/pdf_Files/Canning%20Meat,%20Wild%20Game,%20Poultry,%20&%20Fish%20Safely%20%28B3345%29.pdf