Elk Jerky - Mountain Style
Elk Recipe
1Setup & Prepare
About This Recipe
This traditional jerky recipe transforms lean elk into portable, protein-packed snacks through slow dehydration with a savory-sweet marinade. The result is shelf-stable jerky with deep mountain flavors and satisfying chewy texture perfect for outdoor adventures.
Cultural Context
Jerky represents one of humanity's oldest food preservation methods, perfected by Native Americans and adopted by mountain men and hunters who needed portable, protein-rich trail food. This preparation transforms elk into lightweight, shelf-stable nutrition ideal for outdoor adventures.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Preparation: Partially freeze elk for easier slicing. Slice with the grain into uniform 1/4-inch strips for consistent drying.
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Marinade: Combine all ingredients except meat in large bowl. Add elk strips and toss to coat evenly.
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Marinating: Marinate 4-8 hours refrigerated for deeper flavor penetration.
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Dehydrator Method: Arrange strips on dehydrator trays without touching. Dry at 155°F for 6-8 hours until meat cracks when bent but doesn't break completely.
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Oven Method: Arrange on wire racks over baking sheets. Dry at lowest oven temperature (170°F or lower) with door slightly open, 4-6 hours.
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Testing: Properly dried jerky should crack when bent but not break completely. No moisture should be visible when squeezed.
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Storage: Store in airtight containers up to 2 weeks at room temperature, longer if refrigerated or frozen.
4Chef's Notes & Pairings
Chef's Notes
- Consistent thickness is crucial for even drying
- Don't over-dry or jerky becomes brittle and loses flavor
- Properly made jerky has no soft or moist spots
Wine Pairing
Jerky pairs well with beer or robust red wines during outdoor activities and casual settings.
Nutrition Facts
Per serving: 185 calories, 32g protein, 4g fat, 6g carbohydrates. High-protein, portable trail food.
