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Elk Jerky Recipe. 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.
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Cover the bowl and place it in the refrigerator for at least 8 hours. The longer it marinades, the more flavorful the meat will be. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. Do not rinse. Carefully lay the jerky slices across the racks.
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For best results, jerky can be kept in the refrigerator where it will stay fresh for 1 to 2 months. If you plan to keep it longer, a freezer extends its life for up to six months. Flavor Variations and Recipes. Elk jerky offers a tapestry of flavors, ranging from fiery heat to sweet tanginess and gentle herbs.
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In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated. Rack the meat in a hot smoker.
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Method. Using a sharp knife, slice your elk or venison into ¼-inch pieces. If you want softer jerky, slice it across the grain (it helps if it is still partially frozen), or if you like chewier jerky, slice it with the grain (it will need to be totally defrosted for this). In a large bowl or pan combine the marinade and cover the meat.
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Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
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There are differing opinions about the "best" way to slice venison for jerky. Some people prefer to slice against the grain when they make homemade deer jerky. This gives the finished product a softer chew, but can also result in a crumbly jerky.. Venison Jerky Recipe. Ingredients: Approximately five pounds of lean, trimmed venison. Marinade.
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Mom's Famous Elk Jerky Recipe. Cut meat into 1/8 to 1/4 in x 4 to 8 in slices. Marinate in glass dishes overnight in the following brine. 18 oz (2 1/4 cups) soy sauce. 50 oz (6cups) water. 1 1/2 oz (3T) black pepper. 3/4 oz (1 1/2 T) garlic powder. 9 oz (1 1/8 cup) brown sugar. 4 1/2 oz (1/2 cup) white sugar.
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Warm your dehydrator up about half way through the 3 hour smoking process. Pull your elk jerky meat off the smoker at 3 hours and bring it into the kitchen. Line your dehydrator with the elk jerky meat and keep it in the dehydrator for another 5-6 hours. Again, make sure not to stack the jerky on top of one another if possible.
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I took some of the elk I harvested this fall and smoked jerky on the Traeger grill. This is next level jerky, you have to try it. Traeger grill: https://amzn.
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Add the sliced elk meat to the marinade and toss until the meat is well coated. Cover the bowl with plastic wrap and place it in the refrigerator for at least 8 hours, giving the elk meat enough time to absorb all the delicious flavors of the marinade.
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How to Marinade Elk for Jerky: Step-by-Step Guide to Marinading Elk Jerky. Knowing the best elk jerky marinade is just part of the battle. Now it's time to actually bring the recipe to life. Marinating elk for jerky isn't just about immersing the meat in a concoction of ingredients.
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Cover the bowl, place in the refrigerator, and allow to chill for at least 12 hours and up to 48 hours. Be sure to mix it to coat all of the pieces a few times while marinating. Remove the meat from the marinade and discard the marinade. Using a paper towel, gently blot the pieces of deer meat dry.
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SUPER SIMPLE ELK JERKY RECIPE. Ingredients: 5 teaspoons of ground black pepper. 5 teaspoons of salt. 1/4 cup of brown sugar. 1 cup of red wine vinegar. 1 1/2 cup of soy sauce. Directions: Cut meat into consistent strips about 1/4" thick (click here to read about the importance of meat thickness consistency ).
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Step 4: Making Magic. Remove the venison cuts from the salt soak. Place them in a sealable, plastic freezer bag and mix in the cure (including dry seasonings). Coat the cuts, seal the bags and let it all sit in the fridge for 24 hours. Behold the power of chemistry in action as the venison transforms from mere meat to pre-dried jerky.
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3. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. 180 ˚F / 82 ˚C. 4. Lay the slices out flat on the grill grate making sure they do not overlap. Close the lid and smoke the jerky 4-6 hours until dry but pliable. The time it takes will depend upon the humidity in the air and the thickness of the elk slices.
