Big game, with big time wood-fired flavor. We’re absolutely wild about this easy-to-make smoked elk jerky.
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Whisk together the ingredients for the marinade. Place the sliced meat in a Ziploc bag. Pour marinade over the meat and transfer to the refrigerator to marinate overnight (between 8-12 hours).
Remove the meat from the marinade and discard the remaining marinade.
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Lay the slices out flat on the grill grate making sure they do not overlap. Close the lid and smoke the jerky 4-6 hours until dry but pliable. The time it takes will depend upon the humidity in the air and the thickness of the elk slices.
Remove from the grill and let air dry for about 1 hour. Store in an air tight container in the fridge. Enjoy!
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