Elk Bulgogi Jerky with a Weston Dehydrator
Ingredients
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
Directions
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.
- 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.
