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3. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. 180 ˚F / 82 ˚C. 4. Lay the slices out flat on the grill grate making sure they do not overlap. Close the lid and smoke the jerky 4-6 hours until dry but pliable. The time it takes will depend upon the humidity in the air and the thickness of the elk slices.
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Cover the bowl, place in the refrigerator, and allow to chill for at least 12 hours and up to 48 hours. Be sure to mix it to coat all of the pieces a few times while marinating. Remove the meat from the marinade and discard the marinade. Using a paper towel, gently blot the pieces of deer meat dry.
Recipe Venison Jerky Big Deer
I took some of the elk I harvested this fall and smoked jerky on the Traeger grill. This is next level jerky, you have to try it. Traeger grill: https://amzn.
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Opt-out preferences. Sweet and Smokin' Hot Elk Jerky I always crave jerky - especially wild game jerky. Here's one of my favorite homemade game jerky marinade recipes. It's a simple blend of soy sauce, teriyaki sauce, hoison sauce, Worcestershire sauce, a splash or two of rice vinegar, honey, granulated garlic powder and a lot of smoked.
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How to Make Elk Jerky in the Oven: Set your oven to its lowest temperature, generally around 170°F (77°C). Place a drip tray underneath to catch any drippings. Arrange the marinated meat strips on a wire rack and put them in the oven. Prop the oven door open slightly to allow moisture to escape.
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Place the meat in ziplock bag or a large. Step 2: Whisk marinade ingredients into a medium bowl and pour all over the sliced elk meat. Stir the mixture to make sure all the pieces are covered with the marinade. Cover the bowl or seal the bag and marinate overnight, or for at least eight hours.
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Add the sliced elk meat to the marinade and toss until the meat is well coated. Cover the bowl with plastic wrap and place it in the refrigerator for at least 8 hours, giving the elk meat enough time to absorb all the delicious flavors of the marinade.
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To start your elk jerky recipe, cut the meat into 1/4-inch pieces. Cut the pieces with the grain. Make sure to use clean hands and equipment when handling the meat. This will ensure that your jerky is not contaminated with bacteria. Once the meat is properly marinated, you can place it in your home dehydrator.
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Elk Jerky Recipe. Defrost elk in microwave until it is just able to be cut with a knife. Slice into 3/8-inch strip, be sure to cut with the grain. Meanwhile, combine remaining ingredients in a small container and stir. Put the elk strips into the marinade, make sure the meat is totally covered. Allow meat to marinate overnight.
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Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
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Opt-out preferences. This simple Wild Game Jerky marinade doesn't lack in flavor and is loaded with a powerful Sweet-n-Hot punch. The brown sugar delivers the Sweet and the smoked serrano chile peppers delivers a smokey crisp Heat. If you can't find smoked serrano peppers you can always substitute with a few tablespoons of dried pepper flakes.
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In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated. Rack the meat in a hot smoker.
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Starting with the steaks or roast slightly frozen (firm, but easy to slice), cut meat cross-grain (across the long fibers) into 1/8-inch-thick strips. Combine remaining ingredients in a large bowl and add meat strips; cover and marinate in the refrigerator for 8 hours, stirring occasionally. Dry 7 to 12 hours in a dehydrator set to 140°F (or.
Game Jerky (Venison, Elk, Bison) Hilda's Kitchen Blog
Knowing the best elk jerky marinade is just part of the battle. Now it's time to actually bring the recipe to life. Marinating elk for jerky isn't just about immersing the meat in a concoction of ingredients. It's an art, a tradition passed down through generations, and for many, it's an exercise in patience and craftsmanship.
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Warm your dehydrator up about half way through the 3 hour smoking process. Pull your elk jerky meat off the smoker at 3 hours and bring it into the kitchen. Line your dehydrator with the elk jerky meat and keep it in the dehydrator for another 5-6 hours. Again, make sure not to stack the jerky on top of one another if possible.
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Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.