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ELK JERKY




Source of Recipe


Master Chef Don Easley


List of Ingredients




4 lb. deer roast
2 Tblsp. Worcestershire sauce
1/4 cup salt
1/4 cup brown sugar
2 cups beer
1 cup apple cider vinegar
1/3 cup lite soy sauce
1/4 cup whiskey
1/2 tsp. onion powder
4 cloves garlic (minced)
1 tsp. ginger (grated)
2 teaspoons orange peel (grated)

Recipe



Trim fat from roast as you cut into slices 1/4 inch thick by 1 to 2 inches wide.
Place meat in marinade, made by combining above ingredients in glass or ceramic bowl.
Marinate for at least 24 to 36 hours in a cool place. Remove to wire rack and allow to air dry until glazed. (about 45 minutes).
Use hickory chips soaked in water and added to coals to smoke the jerky 12 to 16 hours at 150 to 175 degrees.