Elk or Venison Jerky

Yield:
approximately 1/2 pound for 5
Level:
Easy
Ingredients
  • 5 pounds elk or venison, use fairly good quality meat
  • 1 cup soy sauce
  • 1/2 cup lime juice
  • 1/2 cup vinegar
  • 1/4 cup crushed red chili flakes
  • 2 tablespoons garlic powder
Directions
  • Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best if you slice the meat when it is partially frozen.

  • 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 and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don't over dry or the jerky will be too crunchy. Store, well wrapped, in non-frost free freezer for up to 1 year.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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