Basil Citrus Elk Jerky with the Weston Jerky Slicer and Weston Dehydrator
Ingredients
- 1/2 cup soy
- zest and juice of 1 lemon
- zest and juice of 2 limes
- 1 tablespoon cracked black pepper
- 4 tablespoons fresh basil, chopped finely
- 1 teaspoon sea salt
- 1 teaspoon cayenne pepper
Directions
This isn't your grandfather's elk jerky! We slice elk steaks into perfect jerky strips with the Weston Jerky Slicer. This jerky is then marinated overnight in soy and citrus juices with basil, lemon-lime zest, and cracked black pepper in a Weston Vacuum Sealer Bag. After that, we dry the elk meat in a Weston Dehydrator and enjoy this different - but delicious jerky.
- First, cut your elk meat into steaks with the Weston Knife Set, being sure to remove as much fat and silver skin as possible. Use a Weston Jerky Slicer to slice your elk steaks into perfect strips of jerky. Place the jerky strips into a Weston Vacuum Sealer Bag with the remaining ingredients.
- Fold a paper towel into a thick strip the width of your vac bag, and place it just below where you will seal. Hold the vac bag below your vacuum sealer, and use the pulse mode to gently remove the air until the liquid begins to hit the bottom of your paper towel, then press the manual seal button.
- Your elk jerky is now ready to marinate in the refrigerator for at least 8 hours. Once marinated, strain the marinade through a cheese cloth. Use the basil-zest-pepper sediment as a rub on the jerky before placing it onto your dehydrator racks.
- Dehydrate your jerky at 165 degrees F for 4 hours in a Weston Dehydrator, then enjoy!
- You might want to consider storing the jerky in Weston Zipper Vacuum Bags - That way you can keep it fresher, longer.
