I have to admit that I am not a full-fledge Lover of Jerky whether wild or farm raised, but when Andy made his most recent batch I had to admit I’ve converted to the other side.
Now just a pre-warning... If you do not like vinegar or the smell of vinegar… don’t use this recipe. It’s pretty strong and potent when you go through the dehydration process. (Be sure to leave a window open…) Hahahaha
If you are using previously frozen game meat, defrost it enough to be able to handle and carve. We’ve found that slicing 1/4 inch thick pieces using an electric knife was the easiest way to make perfectly sized jerky.
- 2 Cups Red Wine Vinegar
- 3 tablespoons mustard
- 3 tablespoons soy sauce
- 1 tablespoon garlic powder
- Salt and pepper
Marinade for 24-48 hours
Place elk jerky on dehydrator trays, rotating trays from top to bottom and turning meat once every hour for up to 3-4 hours.
Now not all dehydrators are equal so you may need to leave it on more or less time.