Smoked Elk Jerky
This smoked elk jerky recipe is a delicious way to preserve elk meat with a bold, smoky flavor. Lean strips of elk slow-smoked to perfection for the ultimate high-protein snack.
Servings: 16 oz
Calories: 82kcal
Ingredients
- 2 lb elk roast (top round, bottom round, etc.)
- ⅓ cup Worcestershire sauce
- ⅓ cup soy sauce
- ¼ cup honey
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon black pepper
Instructions
- Allow meat to thaw slightly (but not fully) before slicing. Leaving it slightly frozen will make slicing it into even slices easier.
- Slice meat into ¼" slices. A meat slicer is very helpful for this step, but not necessary.
- Combine all marinade ingredients in a shallow glass dish.
- Add slices of meat to the marinade and use your hands to fully coat the meat in the marinade. Cover and refrigerate.
- Check on the meat after a few hours. Once the meat is fully thawed, toss the meat in the marinade again to make sure it's fully coated. Refrigerate overnight, or for at least 12 hours total.
- Preheat smoker to 180°F. Place the strips of meat on a baking rack over a sheet pan to catch drips.
- If the meat has a lot of moisture on it, you can gently pat it dry with paper towels.
- Place the baking rack(s) in the preheated smoker. Smoke for 1 hour, or until the tops of the jerky pieces are dry. Flip all pieces of jerky to ensure they don't stick to the baking rack(s).
- Smoke for another 3–4 hours, or until the meat is mostly dried and shows white fibers in the center when bent. You want to keep a little moisture, but most should be gone! Properly dried jerky should weigh about half of its original weight.
- Store in an airtight container in the fridge for 2-3 weeks or in a vacuum-sealed bag in the freezer for up to 6 months.
Notes
- I like to use top or bottom round roasts for making jerky because they have very little connective tissue running through the meat. Other roasts can be used, but be sure to trim off any connective tissue before making jerky to ensure a better texture. Any big game meat will work for this recipe.
- This recipe starts with a simple marinade made from just a few ingredients, giving you a solid base to build on. Feel free to tweak it to suit your taste—add extra heat, more sweetness, or your favorite spices. It’s a versatile foundation that works well for all kinds of jerky variations.
- This recipe is designed for a pellet smoker, but it works just as well with an electric or traditional smoker. A dehydrator works well too, and if you want to add smoky flavor, add a bit of liquid smoke to the marinade.
- A meat slicer makes it easy to get uniform slices, which helps the meat dehydrate more evenly. That said, it’s totally optional—you can still get great results using a sharp knife.
- Keep a close eye on the jerky as it smokes, and remove pieces as they finish to prevent them from drying out too much or becoming too crispy.
Nutrition
Calories: 82kcal | Carbohydrates: 6g | Protein: 12g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 291mg | Potassium: 286mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg
To see the web version with photos, tips and FAQs, scan the QR code or visit:
