Best Elk Jerky Recipe!
Be the first to try & review our go-to snack—savory, sweet, and a little spicy! Tender elk strips get marinated in teriyaki, soy, and spices, then dried low and slow for a crave-worthy treat you can stash for months.
Ingredients:
- 3 lbs elk brisket
- 1 ½ cups thick teriyaki sauce
- ¾ cup soy sauce
- ¾ cup Worcestershire sauce
- ¼ cup dark corn syrup
- ¼ cup liquid smoke
- 3 tbsp brown sugar
- 2 tbsp sesame seeds
- 2 tbsp garlic powder
- 1 tbsp honey
- 1 tbsp onion powder
- ½ tsp cayenne pepper
Directions:
- Pop the elk brisket in the freezer for 1 hour—it makes slicing super easy!
- Slice the brisket on the grain into ¼-inch thick strips.
- In a large bowl, combine all the ingredients and toss so the elk is fully coated. Cover and marinate in the fridge for 24 hours.
- Pat strips dry. Arrange in a single layer in your dehydrator. Cook at 155°F for about 5 hours (or follow your dehydrator’s directions).
- Let cool and air dry longer for extra chew.
- Store in an airtight container in a cool, dry spot—good for 2-3 months!