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Smoked Elk Jerky

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 Min

Cook Time

6 Hr

Pellets

Pecan
Yields: 4 Servings

Ingredients

main
1/2 Cupsoy sauce
3 TablespoonTraeger Jerky Rub
3 Tablespoonhoney
1 Poundelk meat, trimmed of fat and sliced thin
Units of Measurement:

Steps

  • 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).

    Ingredients
    • 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!

My Notes


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