By Traeger Kitchen
4 Reviews
Big game, with big time wood-fired flavor. We’re absolutely wild about this easy-to-make smoked elk jerky.
Prep Time
Cook Time
Pellets
1/2 Cup | soy sauce |
3 Tablespoon | Traeger Jerky Rub |
3 Tablespoon | honey |
1 Pound | elk meat, trimmed of fat and sliced thin |
Step 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
Step 2
Remove the meat from the marinade and discard the remaining marinade.
Step 3
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
Step 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.
06:00
180 ˚F / 82 ˚C
Step 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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