Elk Jerky Recipe
Spicy elk jerky recipe; the marinade can be used on beef, venison, elk etc.
Servings: 6 servings
- 3 lbs roast (elk, venison, buffalo etc.)
- ½ cup soy sauce
- ¼ cup sesame seed oil
- 2 T 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
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. Sometimes I sprinkle sesame seeds or crushed red pepper over the meat before dehydrating it.
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. 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.
Once all the pieces are ready, turn off the dehydrator and allow to cool completely before storing.
Calories: 368kcal | Carbohydrates: 3g | Protein: 42g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 1100mg | Sodium: 1897mg | Fiber: 0g | Sugar: 1g