I had a buddy hook me up with an elk roast from this past hunting season. So what did I decide to do with it? Make elk jerky. This was my first time turning elk into jerky, and I was very pleased with the flavor and texture. Below is the recipe and method I used.
The roast was very lean with only a little fat to trim. I removed the fat and cut the roast into a few chunks to prepare for slicing.
I used my jerky slicer to cut the elk into even, consistent strips. I love using the slicer — I haven’t cut meat by hand since I bought it. This roast was softer than typical beef roasts, so the slicer struggled to pull the meat through. Next time I’ll partially freeze the meat for about an hour to firm it up before slicing.
This is called Grim Reaper Elk Jerky because I finally got a bottle of Carolina Reaper puree — made from the Carolina Reaper, currently one of the hottest peppers widely available. I used a puree made of peppers and vinegar rather than whole dried chiles. It’s concentrated and a little goes a long way.
I marinated the strips for about 20 hours and then strained them in a colander before drying. The puree did not leave any irritating residue on my hands when handling the strips after straining.
I dried the jerky in a dehydrator at 160°F for roughly four hours. The result was tender jerky with a wonderful aroma that filled the house. The combination of the soy-based marinade and the pepper puree produced bright, bold flavor.
This recipe is extremely simple — just a few ingredients — but it makes outstanding jerky. At first the heat is subtle, then it builds and reveals the puree’s full intensity. The salty-sweet profile of the marinade pairs nicely with the pepper heat.
If you follow the recipe below, expect very spicy jerky. When friends and I tried it, we were sweating and needed breaks between pieces. If you prefer milder heat, halve the amount of reaper puree; it will still be spicy but more manageable.
For a complete guide on drying jerky, see the jerky-making methods referenced below in the recipe area.
Grim Reaper Elk Jerky
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Ingredients
Lean Meat
- 1 lb Elk (or venison or beef)
Marinade
- ¾ cup Allegro Original Marinade
- 1 ½ teaspoon Carolina Reaper Puree
- ¼ teaspoon curing salt (optional)
Equipment
Instructions
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Trim all visible fat from the meat and place in the freezer for an hour or two to partially firm it.
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While the meat chills, combine the marinade ingredients in a bowl or a zip-top bag.
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Remove the meat from the freezer and slice into 1/4″ strips. Slice against the grain for an easier chew or with the grain for chewier jerky.
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Add the sliced meat to the marinade and refrigerate for 8–24 hours.
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After marinating, drain the excess marinade in a colander and pat the strips dry with paper towels.
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Dry the strips using your preferred method. I used a dehydrator at 160°F for about 4 hours.
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The jerky is done when it bends and cracks but does not snap in half.
Nutrition
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