Elk Jerky Recipe
Spicy elk jerky recipe; the marinade can be used on beef, venison, elk etc.
Prep Time30 minutes mins
Cook Time8 hours hrs
Resting Time8 hours hrs
Total Time8 hours hrs 30 minutes mins
Course: Snacks
Cuisine: American
Servings: 6 servings
Calories: 368kcal
- 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
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.
- 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.
Serving: 1serving | Calories: 368kcal | Carbohydrates: 3g | Protein: 42g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 1100mg | Sodium: 1897mg | Fiber: 0g | Sugar: 1g