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.
Makes enough jerky for a hunting trip or two
- Ingredients -
3 lbs 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
(we made our own by dehydrating jalapenos whole for about a day)
2 tablespoons ginger root, peeled and diced
3 garlic cloves, smashed
1 tablespoon black peppercorns
- Tools -
Weston Manual Food Grinder
Weston Jerky Slicer
Weston Vacuum Sealer + Bags (for marinating)
Weston Dehydrator
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.
Using a
Jerky Slicer, slice the elk meat into jerky strips.
Place the jerky strips into a
Vacuum Sealer Bag and pour in the marinade. Seal. Allow the jerky to marinate 12-24 hours.
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.
Throw them in a
Weston Zipper Seal Vacuum Bag and take them on your next hunting/camping/fishing trip.
