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Mike's Elk Jerky Recipe

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This recipe for Mike's Elk Jerky is from Ball & Lybbert Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Brine:
1 c Soy Sauce
½ c Brown Sugar
¼ c Lime Juice
1 T Red Pepper Flakes
1 T Garlic Powder
1 T Liquid Hickory Smoke
3 lbs Elk Steak sliced ⅛ - ¼ inch thick
Directions:
Directions:
Mix all brine ingredients together in a bowl. Slice steak and put into a gallon zip loq bag. Pour brine into the bag, over the sliced steak. Seal bag and refridgerate for 4-5 hours.

After brine time, remove steak slices from the bag and place flat on an old towel. Place another towel over top and press firmly. ( This gets all excess liquid out of the steak, which will shorten the dry time.

Place steak strips on cookie racks, and place in oven. Set temperature on oven at 160 - 170º. Prop open the door of the oven a crack and let meat dry for 4-6 hours. Jerky should be dry, but slightly flexible.

If you are using a commercial dryer, place meat on racks and set temp to 160-170º - Same dry time.

Let jerky cool and then place into Ziploc bags and freeze.
Number Of Servings:
Number Of Servings:
1 lb
Preparation Time:
Preparation Time:
12 hours
Personal Notes:
Personal Notes:
You can also use this recipe with any venison

 

 

 

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