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 recipe!
About This Recipe
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?
How to Make This Recipe
Step 1: Slice semi-frozen elk 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.
Step 2: Carefully pour the marinade over the meat. 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 do you 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.
Related Recipes
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Elk Jerky Recipe
Equipment
- dehydrator
Ingredients
- 3 lbs roast (elk, venison, buffalo etc.)
- ½ cup soy sauce
- ¼ cup sesame seed oil
- 2 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon coriander powder
- 1 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper
Instructions
- 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.
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.
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!