Difficulty
Easy
Yield
About 1/2 pound, serves 5
Nutritional Information (per serving 1 of 12 portions)
- Calories: 272
- Total Fat: 10 g
- Saturated Fat: 4 g
- Carbohydrates: 4 g
- Dietary Fiber: 1 g
- Sugar: 0 g
- Protein: 43 g
- Cholesterol: 119 mg
- Sodium: 1318 mg
Ingredients
- 5 pounds elk or venison (choose good-quality meat)
- 1 cup soy sauce
- 1/2 cup lime juice
- 1/2 cup vinegar
- 1/4 cup crushed red chili flakes
- 2 tablespoons garlic powder
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Directions
- Slice the meat across the grain into pieces about 3/16 to 1/4 inch thick; slicing while the meat is partially frozen gives the best results.
- Combine soy sauce, lime juice, vinegar, crushed red chili flakes, and garlic powder in a bowl; submerge the meat in the marinade and refrigerate for at least 24 hours.
- Arrange the marinated meat on racks in a hot smoker and smoke at a low temperature (around 100F) for 12 days until the jerky is nearly crisp; avoid overdrying. Wrap well and store in a nonfrost-free freezer for up to a year.
This recipe was shared by a viewer or guest and may not have been tested extensively for home use.
