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).

• 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

  06:00

• 5

  Remove from the grill and let air dry for about 1 hour. Store in an air tight container in the fridge. Enjoy!