Home » Elk Recipes

Elk Jerky Recipes

Submitted by admin on Wednesday, 19 November 20086 Comments
Elk Jerky Recipes

Check out one of our elk jerky recipes to get a lot more out of your elk.

Elk Jerky Recipe

Ingredients:

3 lbs. Frozen elk roast
½ c. Worcestershire sauce
½ c. soy sauce
2 teaspoons seasoning salt
2 teaspoons Accent
2/3 teaspoon pepper

Defrost elk in microwave until it is just able to be cut with a knife. Slice into 3/8-inch strip, be sure to cut with the grain. Meanwhile, combine remaining ingredients in a small container and stir. Put the elk strips into the marinade, make sure the meat is totally covered. Allow meat to marinate overnight. To finish the elk jerky recipe, slay strips over a rack and bake at 150°F for 6-8 hours. You can also use a dehydrator for this elk jerky recipe.

  • Share/Bookmark

6 Comments »

  • Mike said:

    What is accent?

    - 1 December 2009 at 10:52 pm
  • admin (author) said:

    It is a seasoning, check your local grocery store.

    - 7 December 2009 at 11:51 am
  • dan said:

    After the meat is marinaded, would the meat be pat dried with a towel before putting it in the dehydrator?

    Thanks,
    Dan

    - 4 February 2010 at 11:27 pm
  • admin (author) said:

    If it’s been well marinaded, that can be fine. I don’t mind having them a bit saturated going in.

    - 5 February 2010 at 10:20 am
  • dan said:

    Thank you

    - 5 February 2010 at 11:49 am
  • Blair said:

    Rather than slice the elk or deer, try grinding the meat. Then use a jerky shooter. I use the Excalibur dehydrator and it works great. Has a timer too. Try adding hot peppers to the marinade mixture. Here in Colorado, we have access to numerous hot pepper varieties. After roasting the peppers, clean them and place in a blender. Then take the liquid and add to the marinade. I always take a sample and cook it in a pan to taste for flavor. For the seasonings, go to Hi Mountain’s website. You can order 5lb bags, which is far cheaper than the store packets. They also carry the cure and sausage makings. Good luck!!!

    - 21 February 2010 at 12:52 am

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.

image linking to 100 Top Walleye Sites