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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. 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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