Moose Jerky (Traditional Method)

1. Cutting: Partially freeze the meat for cleaner cuts. Slice with the grain in quarter-inch strips for classic chewy texture.

2. Marinating: Submerge strips in marinade 12 to 24 hours. Longer marinating means more flavor penetration.

3. Dehydrating: Arrange on trays without touching. Dry at 155°F for 8 to 12 hours depending on thickness.

4. Testing: Done when it cracks and bends but doesn't break completely. Should feel dry but still be slightly pliable.

Nutritional Information

Per serving: 355 calories, 63g protein, 9g fat, 5g carbohydrates.