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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    This is a safe and very mild reccipe. Almost every year I make 20 - 30 lbs of Elk Jerky. It does not last mor ten 2 - 3 weeks. All of my family has now had a chance to learn how to make my jerky. We use extra salt to cure for 24 hrs before putting in a spicy bath for another 24 hrs. Then we use the oven on the lowest setting for 3 - 4 hrs. By the time the first batch is done the kids have scarfed down both sides of the ribbs and helping me butcher the rest of the elk.
    everyone loved the jerky but l think that the hot peppers should be to your amount. next time l am going to try hot sauce instead. if you find any more reciepes for venison jerky please let me know. thank-you Donna
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