Elk or Venison Jerky

Recipe courtesy Mark Case

Show: FoodNation With Bobby FlayEpisode: Salt Lake City

Rated: 4 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Cook Time:
--
Level:
Easy
Yield:
approximately 1/2 pound for 5

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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.

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Comments & Reviews

recipe Elk or Venison Jerky
Lance Geyser, MT 12-01-2008
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Don't waste your meat on this one!
Rated: 2 stars out of 5

This recipe makes bland jerky. Over the years I have made thousands of pounds of venison and elk into jerky and this batch... was the worst. Not nearly salty enough, the main flavors that came through were peppers and lime. This concoction also seemed to negatively effect the texture of the meat and the finished product doesn't look as good as other jerky I have made. If you still want to try this recipe make a very small batch first so you don't ruin all your meat. Commercial preparations are a great way to make great jerky.Read more
recipe Elk or Venison Jerky
DONNA Crystalfalls 11-04-2004
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Elk or Venison Jerky
Rated: 5 stars out of 5

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 DonnaRead more