📝 About This Recipe
Experience the rugged spirit of the Rockies with this premium elk jerky, a snack that balances the naturally sweet, lean profile of wild game with a sophisticated savory-sweet marinade. Unlike mass-produced beef jerky, elk offers a cleaner, more intense flavor that stands up beautifully to the deep notes of hickory smoke and cracked black pepper. This recipe yields a tender-chewy texture that is perfect for fueling long hikes or enjoying as a gourmet artisanal snack by the fireplace.
🥗 Ingredients
The Meat
- 3 pounds Elk Roast (Eye of round, top round, or London broil; trimmed of all silver skin and fat)
The Marinade Base
- 1 cup Soy Sauce (Low sodium preferred to control saltiness)
- 1/2 cup Worcestershire Sauce (Adds deep umami and tang)
- 1/4 cup Apple Cider Vinegar (Helps tenderize the lean elk fibers)
- 1 teaspoon Liquid Smoke (Optional if using a dedicated smoker, recommended if using a dehydrator)
Sweetener and Spices
- 1/3 cup Dark Brown Sugar (Packed; provides a caramelized finish)
- 2 tablespoons Honey (For a glossy sheen and floral sweetness)
- 1 tablespoon Smoked Paprika (Adds color and a subtle earthy heat)
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 tablespoon Coarse Black Pepper (Freshly cracked for the best bite)
- 1 teaspoon Red Pepper Flakes (Adjust for your preferred heat level)
- 1/2 teaspoon Ginger Powder (Adds a bright, sharp back-note)
- 1/2 teaspoon Prague Powder #1 (Curing salt; essential for food safety and shelf stability)
👨🍳 Instructions
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1
Place the elk roast in the freezer for 60-90 minutes before slicing. This firms up the meat, allowing you to cut consistent, thin strips without the meat tearing.
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2
Once firmed, use a sharp chef's knife or a meat slicer to cut the elk into strips approximately 1/8 to 1/4 inch thick. Slice against the grain for a tender 'easy-bite' jerky, or with the grain for a more traditional, chewy texture.
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3
In a large glass bowl or a heavy-duty gallon-sized zip-top bag, combine the soy sauce, Worcestershire, cider vinegar, brown sugar, honey, and all the dry spices including the curing salt.
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4
Whisk the marinade vigorously until the sugar and honey are fully dissolved and the spices are evenly distributed.
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5
Submerge the elk strips into the marinade. If using a bag, squeeze out as much air as possible. Massage the meat through the bag to ensure every surface is coated.
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6
Refrigerate the meat for at least 12 hours, though 24 hours is ideal for the deep penetration of flavors required for wild game.
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7
Remove the meat from the refrigerator. Drain the marinade and pat the strips dry with paper towels. This step is crucial; removing excess surface moisture helps the meat dry faster and prevents 'steaming'.
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8
Preheat your smoker or dehydrator to 160°F (71°C). If using a smoker, use mild hardwoods like alder, apple, or cherry to avoid overpowering the elk's flavor.
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9
Arrange the strips on the racks in a single layer, ensuring they do not touch or overlap. This allows for maximum airflow and even drying.
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10
Smoke or dehydrate for 4 to 6 hours. Start checking the texture at the 4-hour mark.
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11
Test for doneness by taking a piece out and letting it cool for a minute. Bend it gently; it should crack slightly on the surface but not snap in half. It should be firm but still have some flexibility.
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12
Once finished, remove from the heat and let the jerky rest at room temperature for 30 minutes to 'condition' and allow any remaining moisture to distribute evenly.
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13
Store the finished jerky in an airtight container or vacuum-sealed bag. For long-term storage, keep it in the refrigerator or freezer.
💡 Chef's Tips
Always trim every bit of white fat and silver skin off the elk; fat goes rancid quickly and will ruin your jerky's shelf life. If you don't have a smoker, you can use an oven set to its lowest temperature (usually 170°F) with the door propped open slightly with a wooden spoon. For an even more intense pepper flavor, press extra cracked peppercorns into the meat strips just before they go into the smoker. Don't skip the curing salt (Prague Powder #1) if you plan on storing this at room temperature; it prevents the growth of harmful bacteria during the low-temperature drying process.
🍽️ Serving Suggestions
Pair with a robust, peaty Scotch or a dark Stout to complement the smoky, savory notes. Serve as part of a 'Hunter's Charcuterie' board alongside sharp white cheddar and dried cranberries. Coarsely chop and toss into a trail mix with smoked almonds and dark chocolate chunks. Enjoy as a high-protein breakfast on the go with a hot cup of black coffee.