Elk Jerky Original
Classic elk jerky with a traditional Scandinavian-inspired seasoning blend of juniper berries and thyme. The lean elk meat is excellent for drying and develops a distinctive game flavor. A natural product without artificial additives.
Ingredients(for 1 kg)
Instructions
Meat Preparation
20 minutesRemove tendons and fat from elk meat, as fat impairs the drying process and shortens shelf life. Slightly freeze the meat, then cut against the grain into uniform 4-5 mm thin strips using a sharp knife.
Seasoning and Resting
8-12 hoursMix all spices and rub the meat strips evenly. Layer in a zip-lock bag, press out air, and seal. Rest in the refrigerator for 8-12 hours to allow the spices to penetrate.
Dehydrating
7-9 hoursPat seasoned meat dry and arrange on dehydrator trays. Dehydrate at 70-75 °C for 7-9 hours. Swap trays and flip strips halfway through. Ensure a core temperature of at least 70 °C.
Quality Control and Storage
15 minutesTest strips: when bent, the meat should show cracks but not break. Allow to cool completely, then store in paper bags or airtight containers. Shelf life is up to 3 weeks at 15-18 °C, up to 2 months when vacuum sealed.
Pro Tip
Elk meat is very lean – the jerky can dry out quickly. Check regularly and remove a bit earlier if needed. Lightly crush juniper berries beforehand for a more intense aroma.
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