Bugling Elk Jerky

Step 1

Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.

Step 2

While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.

Step 3

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. (I did not freeze the jerky and used my Jerky Slicer with the grain)

Step 4

Add sliced meat to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

Step 5

After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.

Step 6

Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 4 hours at 160F.

Step 7

The jerky is finished when it bends and cracks, but does not break in half.