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Smoked Elk Jerky

30

6

Pecan

Big game, with big time wood-fired flavor. We’re absolutely wild about this easy-to-make smoked elk jerky.

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  • 1/2 Cup soy sauce

  • 3 Tablespoon Traeger Jerky Rub

  • 3 Tablespoon honey

  • 1 Pound elk meat, trimmed of fat and sliced thin

  • 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).

    • 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

  • 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

  • 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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