Elk jerky from Gulf Shores Jerky Store

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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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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. 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 Marinade Elk for Jerky: Step-by-Step Guide to Marinading Elk Jerky. 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.

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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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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.

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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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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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There are differing opinions about the "best" way to slice venison for jerky. Some people prefer to slice against the grain when they make homemade deer jerky. This gives the finished product a softer chew, but can also result in a crumbly jerky.. Venison Jerky Recipe. Ingredients: Approximately five pounds of lean, trimmed venison. Marinade.

Elk jerky from Gulf Shores Jerky Store

For best results, jerky can be kept in the refrigerator where it will stay fresh for 1 to 2 months. If you plan to keep it longer, a freezer extends its life for up to six months. Flavor Variations and Recipes. Elk jerky offers a tapestry of flavors, ranging from fiery heat to sweet tanginess and gentle herbs.

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Step 4: Making Magic. Remove the venison cuts from the salt soak. Place them in a sealable, plastic freezer bag and mix in the cure (including dry seasonings). Coat the cuts, seal the bags and let it all sit in the fridge for 24 hours. Behold the power of chemistry in action as the venison transforms from mere meat to pre-dried jerky.

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Method. Using a sharp knife, slice your elk or venison into ¼-inch pieces. If you want softer jerky, slice it across the grain (it helps if it is still partially frozen), or if you like chewier jerky, slice it with the grain (it will need to be totally defrosted for this). In a large bowl or pan combine the marinade and cover the meat.

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The six stackable trays are perfect for all different kinds of jerky, plus the 360 degree circulation ensures even cooking for each piece. Temperature adjusts from 90 degrees all the way to 167 degrees Fahrenheit. Semi-defrost the elk or venison meat to allow for easier slicing.

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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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SUPER SIMPLE ELK JERKY RECIPE. Ingredients: 5 teaspoons of ground black pepper. 5 teaspoons of salt. 1/4 cup of brown sugar. 1 cup of red wine vinegar. 1 1/2 cup of soy sauce. Directions: Cut meat into consistent strips about 1/4" thick (click here to read about the importance of meat thickness consistency ).

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Cover the bowl and place it in the refrigerator for at least 8 hours. The longer it marinades, the more flavorful the meat will be. Heat your smoker up to 180F using the wood you prefer and drain the marinade off of your jerky. Do not rinse. Carefully lay the jerky slices across the racks.