Caribou Jerky
Caribou Recipe
1Setup & Prepare
About This Recipe
Lean caribou makes exceptional jerky with deep flavor and satisfying chew. Proper slicing and marinating create perfectly seasoned, shelf-stable snack that's healthier than commercial versions.
Cultural Context
Drying meat represents humanity's oldest preservation method, practiced for millennia across the Arctic. Traditional caribou jerky sustained hunters on long trips and provided protein through winter. Modern dehydrators make this ancient technique accessible while honoring its cultural importance.
2Ingredients
Shopping List
3Cooking Instructions
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Freezing: Partially freeze caribou for 1-2 hours to make slicing easier.
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Slicing: Slice meat 1/8 to 1/4 inch thick, against or with the grain depending on preferred texture.
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Marinade: Whisk together all liquid ingredients and spices. Add cure #1 if using.
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Marinating: Place meat slices in marinade, ensuring all pieces are coated. Refrigerate 6-24 hours.
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Draining: Remove meat from marinade and pat dry with paper towels.
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Arranging: Arrange slices on dehydrator trays without overlapping, or on wire racks over baking sheets.
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Dehydrating: Dry at 160°F for 4-6 hours until meat bends without breaking. Test doneness by bending a piece - it should crack but not break.
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Storage: Cool completely before storing in airtight container.
4Chef's Notes & Pairings
Chef's Notes
- Slice with grain for chewy jerky, against for tender
- Cure #1 improves safety and color
- Dehydrator works best; oven at 160°F also works
- Test thickness - thinner dries faster
Wine Pairing
Not typically paired. Excellent with beer or as trail snack.
Nutrition Facts
Per 1 oz serving: 90 calories, 16g protein, 2g fat, 3g carbohydrates. Excellent high-protein snack.
