Bugling Elk Jerky is a sweet, salty, and savory homemade jerky recipe with bold flavor and a satisfying chew. If you did not harvest elk this season, do not worry. This easy jerky recipe also works well with beef or venison.
This batch started with an elk roast that I received from a friend at work. It was a great piece of lean meat, which makes it ideal for making homemade jerky. I named this recipe Bugling Elk Jerky because it reminded me of a camping trip with my wife in Yellowstone, where we heard elk bugling through the night. That memory stuck with me, and the name felt like the perfect fit for this flavorful elk jerky recipe.
For the best texture, the roast was sliced into even strips before marinating. A jerky slicer can make this step faster and more consistent, especially if you make jerky often, but it is not required. A sharp knife will also work well. Partially freezing the meat for an hour or two makes it firmer and easier to slice into thin, even pieces.
This is a very simple elk jerky recipe with only a few ingredients. The marinade brings a bold sweet and salty flavor, while ground black pepper adds a classic jerky bite. Curing salt is optional, but it can be used if you prefer to include it in your jerky-making process. Simple recipes like this are great when you want homemade jerky without mixing a long list of ingredients.
After marinating for 16 hours, the sliced meat was drained in a colander and patted dry with paper towels. Removing excess marinade helps the jerky dry more evenly and improves the final texture. Once dry to the touch, the strips were arranged on dehydrator trays in a single layer with space between each piece so air could circulate properly.
The jerky strips were dried at 160°F until they reached the right texture. This batch took 4 hours to finish, but drying time can vary depending on the thickness of the slices and the drying method used. Most batches usually take between 4 and 6 hours. The jerky is done when it bends and cracks but does not snap completely in half.
The first flavor that comes through in this jerky is the soy-forward taste of the marinade. It is bold, slightly sweet, and salty in the best way. The black pepper adds a warm, peppery finish that pairs well with elk, venison, or beef. If you enjoy easy homemade jerky with a classic sweet and savory flavor, this recipe is a great one to try.
This recipe does not have to be made with elk only. Use lean beef or venison and it will still turn out delicious. Enjoy!
For best results, dry jerky using a dehydrator, smoker, or oven and always check the texture before storing.
Bugling Elk Jerky
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Ingredients
Lean Meat
- 1 lb elk (venison or beef may also be used)
Marinade
- ¾ cup Allegro Original Marinade
- 1 teaspoon ground black pepper
- ¼ teaspoon curing salt (optional)
Equipment
Instructions
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Trim all visible fat from the meat. Place the meat in the freezer for 1 to 2 hours so it becomes partially frozen and easier to slice.
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While the meat chills, combine the marinade, ground black pepper, and optional curing salt in a bowl or zip-top bag.
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Slice the meat into ¼-inch strips. Cut against the grain for a more tender chew or with the grain for a chewier jerky texture.
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Add the sliced meat to the marinade, making sure all pieces are coated. Refrigerate and marinate for 8 to 24 hours.
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Drain the marinated meat in a colander, then pat each strip dry with paper towels to remove excess moisture.
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Arrange the strips in a single layer on dehydrator trays. Dry at 160°F for about 4 hours, or until the jerky reaches the proper texture.
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The jerky is finished when it bends and cracks but does not break completely in half.
Nutrition
| Carbohydrates: 12g
| Protein: 22g
| Fat: 1g
| Cholesterol: 49mg
| Sodium: 723mg
| Potassium: 302mg
| Sugar: 9g
| Calcium: 4mg
| Iron: 2.5mg
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