Spicy and flavorful Elk Jerky Recipe that you can make at home using my amazing marinade and a dehydrator. If you don't have a dehydrator, you can still make this tasty Elk Jerky. I'll also show you how to make this jerky in a smoker or an oven. And if you have more elk, try my new elk steak and elk chili too!
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My husband, Scott, and I created this Elk Jerky recipe years ago, after he returned from one of his hunting trips, with an abundance of game meat. We have been using this marinade on all kinds of game meat ever since! Our family and friends all love this elk jerky recipe.
I was not planning on sharing this recipe. As a matter of fact, I used to refer to this as my "Secret Jerky Recipe." Then an Instagram follower asked me to share the recipe after seeing my post about my Elk Jerky recipe. So, how could I say no?
Now I use a similar marinade to make spicy smoked beef jerky too. If you have a smoker, I highly recommend making it!
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😍 Why You'll Love This Recipe
- Elk jerky is super easy to prepare and tastes fantastic!
- Making elk jerky is a great way to use up extra elk meat in your freezer.
- You can adjust the spice level based on your preference.
🔖 Ingredients & Substitutions
- Meat: Since this is an elk jerky recipe, guess what? We're using elk meat! Elk roast, scrap, or elk trim can be used. If all else fails, you can use deer meat instead.
- Oil: The sesame oil in the marinade really takes this recipe over the top, so I'm not going to recommend a substitute.
- Other Liquids: You'll also need some soy sauce, Worcestershire sauce, hot sauce, and liquid smoke for the marinade.
- Spices: The elk jerky marinade is seasoned with garlic powder, onion powder, ground coriander, red pepper flakes, and cayenne.
🥩 How to Make Elk Jerky
Step 1: Slice semi-frozen elk meat, against the grain, anywhere between ⅛" to ¼" in thickness. If using trim or scrap, you'll need to make sure you trim off the sinew. Place the meat in a ziplock bag or a large.
Step 2: Whisk marinade ingredients into a medium bowl and pour all over the sliced elk meat. Stir the mixture to make sure all the pieces are covered with the marinade. Cover the bowl or seal the bag and marinate overnight, or for at least eight hours.
Step 3: Place jerky on the dehydrator trays, leaving some space in between to allow for circulation.
Step 4: Use your dehydrator's settings to determine the length of time to dehydrate the meat. My dehydrator has a jerky setting and usually takes approximately eight hours until the jerky is ready.
Step 5: Once all the jerky pieces are ready, turn off the dehydrator and allow the jerky to cool completely before storing.
💨 How to make jerky with an electric smoker
- Yet another way to make jerky is to use a smoker. We have a Masterbuilt Electric Smoker, so I will be giving you instructions accordingly.
- Remove racks from the smoker.
- Add wood chips to the smoker tray, then heat the electric smoker to 250F. Leave a small crack in the vent.
- While the smoker is heating up, drain the marinade from the jerky.
- Place jerky on smoker racks, leaving enough room for air and smoke circulation.
- When you begin to see heavy smoke coming out of the vent, which could take 30 to 45 minutes, place the racks inside the smoker and seal the door.
- Allow the smoke to build back up, then lower the temperature to 165 degrees F.
- Cook for 4 to 6 hours, or until the meat is no longer wet.
- Make sure the meat is still pliable. You don't want it to overcook, making it brittle.
🤷🏻♀️ Recipe FAQs
It depends on the kind of jerky you are making. If you are preparing jerky with sliced meat, you will need a sharp knife to slice the meat. You will also need a dehydrator unless you plan on smoking the jerky or preparing it in the oven.
Besides elk meat, you can use this marinade to make beef jerky. However, if you do hunt, or have access to game meat, I'm pleased to tell you that this recipe is very versatile.
You certainly can make jerky without a dehydrator, although a dehydrator is the easiest to use. Another option is using your oven. Just follow these steps:
• Preheat oven to 175 degrees F
• Place jerky on a wire rack, with a foil-lined tray underneath. Allow room for air circulation between the jerky pieces.
• Bake until dry and leathery, 3 to 4 hours.
👩🏼🍳 Pro Tips
- I've also used this marinade to make venison, bison, and antelope jerky. My personal favorite is elk jerky, with bison jerky being a close second.
- Sometimes I sprinkle sesame seeds, crushed red pepper, or cayenne pepper over the meat before dehydrating it.
- The thinner pieces will be ready sooner than the thicker ones. Start checking the jerky after approximately six hours and pull off any pieces that are ready.
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Ingredients
Equipment
Method
- Slice semi-frozen meat, against the grain, anywhere between ⅛" to ¼" in thickness. Place in a ziplock bag.
- Add the remaining ingredients in a bowl, and whisk until completely combined.
- Carefully pour the marinade over the meat. Seal the bag and marinate overnight, or at least eight hours.
- Place jerky on the dehydrator trays, leaving some space in between to allow for circulation.
- Use your dehydrator's settings to determine the length of time to dehydrate the meat. My dehydrator has a jerky setting and usually takes approximately eight hours until the jerky is ready.
- Once all the pieces are ready, turn off the dehydrator and allow to cool completely before storing.
Nutrition
Notes
- I've also used this marinade to make venison, bison, and antelope jerky. My personal favorite is elk jerky, with bison jerky being a close second.
- Sometimes I sprinkle sesame seeds, crushed red pepper, or cayenne pepper over the meat before dehydrating it.
- The thinner pieces will be ready sooner than the thicker ones. Start checking the jerky after approximately six hours and pull off any pieces that are ready.
Carl Burton says
Excellent recipe. I made this today with a left over backstrap roast and it turned out fantastic. I like less heat so I omitted the chilly flakes and hot sauce. I agree that the sesame oil is a difference maker. Best elk jerky I've made to date.
Thank you for sharing the recipe and well written instructions.
Hilda Sterner says
Thank you, Carl! I appreciate the review, enjoy your jerky!
Darrel Friesen says
I added a quarter cup of Mirin to add a bit of sweetness. I also added a 1/4 cup of water to mke it a bit less salty. Delicious!
Hilda Sterner says
Hi Darrel, Thank you for your review and comment. I'm glad you enjoyed this recipe!
Sara says
I am making this jerky as I write… I will come back and leave a star review after it is out of the oven, cooled and we have tried it… I made the marinade yesterday there was no weird ingredients, everything I already had on hand it came together nice and smelled pretty good! I usually make a sweeter marinade for my jerky, this will be my first time doing a more savory one so we will see how that goes. I am doing it in the oven as I have not yet gotten a dehydrator. I usually do jerky on my smoker but a dehydrator is on my list of things to get! I have been making my elk jerky for the last two days now, I did my original recipe yesterday and yours is in now so now we wait for the taste test! Thank you!
Hilda Sterner says
Hi Sara,
That's funny because my elk is defrosting in the sink so that I could make some jerky. You got me thinking, maybe I'll try a sweeter marinade this time.. want to share your recipe?
Sara says
It’s a mixture of yoshidas, teriyaki, brown sugar, garlic, chili flakes and cayenne pepper. I don’t measure I just dump and taste. It’s pretty dang good. If you’re doing it not on smoker your would add a little liquid smoke.
Sara says
We also want to come up with a honey sriracha jerky marinade! We were discussing it today as we have a few elk roasts that we want to make into jerky!