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Elk Bulgogi Jerky with a Weston Dehydrator

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.

Sample Product Label
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