Everyone's Favorite Recipes

Raedens Teriyaki Elk Jerky

  • 1 lbs ground Elk meat

  • 1 tsp onion powder

  • 1/2 tsp ground black pepper

  • 1 tsp salt

  • 3 Tbsp dark brown sugar

  • 1 tsp ground ginger

  • 1 tsp garlic powder

  • 6 Tbsp worcestershire sauce

  • 6 Tbsp soy sauce

  • 1 tsp cayenne pepper (optional)

Combine the worcestershire sauce and soy sauce in a large mixing bowl. Whisk in the onion powder, black pepper, salt, brown sugar and garlic powder. Add a teaspoon of cayenne pepper if you like a extra zesty flavor. Blend everything well. Add the ground Elk meat. Mix it with the other ingredients by kneading it by hand, just as you would when making dough. Make sure everything is blended very well. Spread a sheet of wax paper out on your work surface.   Empty the meat mixture onto the wax paper and make a ball.  Flatten the ball a little and cover it with another piece of wax paper. Roll the mixture to a thickness of about 1/8 inch.  Cut the rolled meat mixture into strips with a very sharp knife. Place the meat on a baking sheet in a single layer not touching each other.  Bake at 170F for 7 hours in an open oven.  Turn off oven and flip the jerky over, leave it in the open oven. Do not over cook it because it will become very dry and it will crumble. ENJOY

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