Hot Honey Garlic Moose Jerky: Our First Jerky Recipe!
Ready for something a little wild? Here’s how to make classic, mouthwatering jerky—using local moose meat! Perfect for snacking, sharing around the fire, or adding to your next charcuterie board. 👇
Ingredients:
- 3 lbs moose top round (trimmed)
- Soy sauce
- Minced garlic
- BLK Hot Sauce
- Big Bad BBQ Ale Rub
- Brown sugar
- Honey
- Black garlic sauce
- Sesame seeds
Instructions:
- Mix the Marinade: Combine soy sauce, minced garlic, BLK Hot Sauce, BBQ Ale Rub, brown sugar, honey, black garlic sauce, and sesame seeds in a bowl.
- Slice the Moose: Cut the moose round in half lengthwise, then slice thinly. Flatten the slices with a mallet or meat tenderizer.
- Marinate: Add sliced moose to the marinade, coating well. Refrigerate for at least 4 hours (overnight is best).
- Smoke the Jerky: Preheat your smoker or grill for indirect heat at 175°F. Place moose strips in a single layer on a tray. Smoke for 4–5 hours, until the jerky no longer bends when picked up.
- Glaze & Finish: Brush with extra honey 10 minutes before taking off the smoker. Let cool for a few minutes on a rack.
- Store & Enjoy: Store leftover jerky in an airtight bag. Perfect for adventures and sharing with friends!
Tip: You can use this marinade with wild game, beef, or even turkey—make it your own!