ELK Jerky

2 lbs ELK roast

MARINADE
½ cup soy sauce
½ cup dry red wine
1 Tbsp fresh ginger, chopped
1 tsp raw sugar
1 tsp cure

Cut roast into ½”x 1”, x 6” strips. Mix all ingredients of the marinade in a bowl, then add the meat. Marinate for 3 days in the refrigerator. Remove meat and discard marinade. Hang meat to dry in a cool place for 3-4 hours. Then place meat into a smoker and smoke for 1 day. Dry for another 3-4 days in a cool airy place. Meat should be dry but supple enough to bend without breaking. NOTE: Jerky will keep for months in a glass jar covered with a perforated lid. NOTE: If smoker is not available, place meat strips on an oven rack. Dry at 40 C for 3 - 4 hours, holding oven door open with a wooden spoon. Hang for a few days in a cool place to dry further.

Recipe Courtesy of
Elbow Falls Wapiti
Priddis, Alberta

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