Sweet and Smokin’ Hot Elk Jerky
I always crave jerky – especially wild game jerky.
Here’s one of my favorite homemade game jerky marinade recipes. It’s a simple blend of soy sauce, teriyaki sauce, hoison sauce, Worcestershire sauce, a splash or two of rice vinegar, honey, granulated garlic powder and a lot of smoked crushed serrano chile peppers.
Of course, if you can’t stand the heat – don’t add the crushed smoked peppers and keep the marinade sweet and sticky instead.
Add all of the ingredients to a sauce pan and heat over low heat stirring to combine. Remove from heat and let cool before pouring over your sliced game meat. Marinate for at least 24 hours – if you can wait that long.
A quick 5 hours at 140 degrees in the MEAT six tray Dehydrator transformed these meaty Game slices into bite-sized strips of mouthwatering madness. I couldn’t stop myself from sampling every hour while checking for a perfect firm texture with a bit of chew in every bite.
I’ve used this marinade on sliced elk, whitetail, mule deer and pronghorn antelope. Every batch has been a success and disappears as fast as it took to make it! ~ Enjoy
A side note: All dehydrators are different and cooking times may vary. You can also make jerky in the oven knowing that the temperature will need to be adjusted and time may also vary.
Carefully slice the game meat into thin strips. You can slice the strips with the grain or against the grain to add or decrease the amount of chewiness.
Add all of the ingredients to a sauce pan and heat over low heat stirring to combine. Remove from heat and let cool before pouring over your sliced game meat.
Marinate for at least 24 hours – if you can wait that long.
Drain the meat from the marinade before dehydrating.
I dehydrate my wild game jerky on MEAT’s 6-Tray Dehydrator. The 360-degree circulation of the fan ensures even cooking for each piece.
Lay the slices of meat on the trays and set the dehydrator to 140 degrees. Cook for 4-5 hours or until the jerky meat is to your satisfaction of doneness.
All dehydrators are different and cooking times may vary. You can also make jerky in the oven but the temperature will need to be adjusted and time may also vary.
Ingredients
- 3-5 lbs wild game meat, thinly sliced
- 1 cup low sodium soy sauce
- 1/2 cup Mr. Yoshida's teriyaki marinade, (or other teriyaki sauce)
- 1/4 cup hoison sauce
- 4 tbsp honey
- 2 tbsp smoked serrano chile peppers, crushed
- 1 tbsp rice vinegar
- 1 tbsp worcestershire sauce
- 1 tbsp granulated garlic powder
Instructions
- Carefully slice the game meat into thin strips. You can slice the strips with the grain or against the grain to add or decrease the amount of chewiness.
- Add all of the ingredients to a sauce pan and heat over low heat stirring to combine. Remove from heat and let cool before pouring over your sliced game meat. Marinate for at least 24 hours – if you can wait that long.
- Drain the meat from the marinade before dehydrating.
Notes
- All dehydrators are different and cooking times may vary. You can also make jerky in the oven but the temperature will need to be adjusted and time may also vary.
- I’ve used this marinade on sliced elk, whitetail, mule deer and pronghorn antelope. Every batch has been a success and disappears as fast as it took to make it!