Jerky in smoker

Recipe: Elk Jerky

What are you doing with all of the delicious Elk meat you’ll get from your hunts this year? Consider making some of it into flavorful jerky that you can enjoy for a whole year! This recipe will add a light teriyaki flavor to the meat.

This is adapted from recipe found on
Yield: approximately 1/2 pound for 5
Level: Easy


  • 5 pounds elk (or venison)
  • 1 cup soy sauce
  • 1/2 cup lime juice or sweet cooking wine (or mirin)
  • 4 tablespoon brown sugar
  • 1/4 cup crushed red chili flakes
  • 1 1/2 tablespoons ginger powder (or a finger of fresh ginger cut into coins)
  • 2 tablespoons garlic powder (or 2-3 crushed garlic cloves)
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • Optional: 2 T toasted sesame seeds


Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best if you slice the meat when it is partially frozen.
In a bowl mix together other ingredients. Add the elk jerky to the cure and marinate for at least 24 hours, refrigerated.
Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don’t over dry or the jerky will be too crunchy. Elk Jerky will store well wrapped, in frost-free freezer for up to 1 year.


(Photo courtesy of

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