Fresh Elk Jerky

ElkSniper · Nov 6, 2011

I pulled out some elk jerky from my bull this year and thought I would share with you guys how I make jerky.
First I pulled out 7 sliced jerky roasts to defrost

We had every slice cut to about 1/8 of an inch thick.

I then marinade the meat by dipping the meat with 2 of my favorite marinades for jerky.

A pic of the setup

I spread out the jerky slices evenly across the tray as close as possible together and then season with spices.

After all the trays are filled I put them in dehydrator for 18 hrs and temperature at 150 degrees F.

18 hrs later we have a bunch of fresh jerky for the whole family to enjoy

eldorado · Nov 6, 2011

Boy, that looks easy and the jerky looks great. Thanks ElkSniper.

Eldorado

judkins1 · Nov 13, 2011

It does look good. I'm always trying new jerky recipes. You didn't tell us your marinades and spices. Let us know. thanks.

idahobone · Dec 9, 2014

What did you cut the meat with??

DW · Dec 9, 2014

The way he talked, and the fact it was frozen sliced I think his processor did it. Still wanna know the recipe.

lve2143 · Dec 26, 2014

Agree DW

4 slices of that and a cold Coors Original,
and I'd be set on go

DW · Dec 30, 2014

After 3 yrs I don't think he's gonna tell us!

505sniper · Jan 6, 2015

looks like the bottles say soy sauce and barbeque looks good!

crazyelk · Jan 16, 2015

LAST EDITED ON Jan-17-15 AT 08:34AM (MST)[p]LAST EDITED ON Jan-16-15 AT 10:58?PM (MST)

Speaking for elksniper (my son). We use Tamari (low sodium), liquid smoke, and apple cider vinegar. Sometimes teriyaki sauce with liquid smoke. All to taste. Then season with whatever you want sprinkle on the jerky. Anything from chile to pepper. Always trying different spices. Our processor does the slicing. Man I can't believe it's already been three years. He"a grown up so fast.