Go Back

“Elk Jerky”

Also try: other antlered game, pheasant, and bison.
Prep Time12 hrs
Cook Time7 hrs
Total Time19 hrs
Servings: 20 -25 strips


  • 2 pounds of elk lean cuts are ideal
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of red wine vinegar
  • 1 tablespoon of salt
  • 1 teaspoon brown sugar
  • 1 teaspoon of red pepper flakes
  • 2 sliced cloves of garlic
  • 2 teaspoons of cayenne pepper
  • 1 cup of water


  • Put the meat in the freezer for about 30 minutes, just until firm.
  • Once chilled, slice into strips across the grain - about ¼ inch thick.
  • Mix the other ingredients together in a bowl and stir to combine. Let sit for 10 minutes to macerate.
  • Add the strips to the marinade, cover and let sit in the refrigerator overnight.
  • The next day, preheat the oven to 200 degrees F.
  • Place the strips on a baking sheet lined with foil and place in the oven. With the oven door propped open, let the strips dry until they are pliable, 5-7 hours. Store in a plastic container for up to 2 weeks.