Elk Venison Jerky Marinade
Here’s one of my favorite homemade game jerky marinade recipes. It’s asimple blend of soy sauce, teriyaki sauce, hoison sauce, Worcestershire sauce,a splash or two of rice vinegar, honey, granulated garlic powder and a lot ofsmoked crushed serrano chile peppers.
Servings: 8
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!