Pronghorn Jerky (Plains Style)

This traditional pronghorn antelope recipe delivers protein-packed snacks perfect for the trail. Using time-honored drying methods, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Native American preservation meets modern technique

Heritage Preservation This preparation adapts traditional Plains Indian jerky-making to pronghorn, creating protein-rich preservation using time-honored methods enhanced with modern food safety.

Ingredients

• 6 lbs pronghorn eye of round, sliced with grain
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 3 tbsp brown sugar
• 2 tbsp each: garlic powder, onion powder
• 1 tbsp black pepper
• 1 tbsp red pepper flakes
• 2 tsp liquid smoke
• 1 tsp curing salt

Plains Jerky Method

1. Meat Preparation: Cut the pronghorn into quarter-inch strips with the grain. Remove all fat and silverskin.

2. Marinade Process: Combine soy sauce, Worcestershire, and spices. Marinate for 12 to 24 hours.

3. Dehydration Process: Arrange on dehydrator racks without overlapping. Dry at 155°F for 8 to 12 hours.

4. Quality Testing: Done when the jerky bends and cracks but doesn't snap. Store in airtight containers.