Smoked Elk Jerky

Ingredients

Units of Measurement:

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Steps

• 1

  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).

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  Ingredients

  • 1/2 Cup soy sauce

  • 3 Tablespoon Traeger Jerky Rub

  • 3 Tablespoon honey

  • 1 Pound Elk Meat, Trimmed of Fat and Sliced Thin

• 2

  Remove the meat from the marinade and discard the remaining marinade.

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• 3

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

  

  Grill: 180 ˚F

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• 4

  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.

  

  Grill: 180 ˚F

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• 5

  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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