Skip to Main Content
Smoked Elk Jerky
By Traeger Kitchen
Big game, with big time wood-fired flavor. We’re absolutely wild about this easy-to-make smoked elk jerky.
Prep Time
30 Minutes
Cook Time
6 Hours
Pellets
Pecan
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Cup | soy sauce |
| 3 Tablespoon | Traeger Jerky Rub |
| 3 Tablespoon | honey |
| 1 Pound | elk meat, trimmed of fat and sliced thin |
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).
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.
3
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
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.
180 ˚F / 82 ˚C
5
Remove from the grill and let air dry for about 1 hour. Store in an air tight container in the fridge. Enjoy!