Elk Bulgogi Jerky with a Weston Dehydrator

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Recipe - Elk Bulgogi Jerky with a Weston Dehydrator

From the Weston Kitchen


Makes enough jerky for a hunting trip or two

  • 3 lbs of Elk
  • 1 cup pear nectar
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup rice vinegar
  • 1/2 cup brown sugar
  • 2 tablespoons ground dried jalapenos
  • 2 tablespoons ginger root, peeled and diced
  • 3 garlic cloves, smashed
  • 1 tablespoon black peppercorns

*We made our own by dehydrating jalapenos whole for about a day


Elk sliced to jerky perfection with a Weston Jerky Slicer, then marinated in pear nectar, soy sauce, brown sugar, sesame oil, garlic, ginger, plus a few more ingredients. This makes for a jerky unlike any that you are used to, and that you won't be able to get enough of.

  1. Use a Manual Food Grinder to grind up the dried jalapenos, ginger root, garlic cloves, and peppercorns. Mix with the remaining ingredients to make your marinade.
  2. Using a Jerky Slicer, slice the elk meat into jerky strips.
  3. Place the jerky strips into a Vacuum Sealer Bag and pour in the marinade. Seal. Allow the jerky to marinate 12-24 hours.
  4. After marinating, lay the strips onto Dehydrator Trays (be sure to leave a little space between the strips), and dehydrate at 155 for about 6 hours, or until the jerky feels dry, but not brittle.
  5. Throw them in a Weston Zipper Seal Vacuum Bag and take them on your next hunting/camping/fishing trip.
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