Elk, Beef & Venison Jerky Recipes

weston jerky making productsSo, as promised here are the recipes my husband and I used to create lots and lots of super delicious jerky that we gave out as Christmas gifts this year. Of course, we saved a bunch for ourselves too (it’s too good not to) and we’ve been chowing down on these jerky treats ever since.

Peppered Elk

  • Lots of sliced and tenderized lean Elk steak
  • Briar Rabbit Molasses
  • Kosher Salt
  • Ground Black Pepper
  • Red Pepper Flakes

Get a large Tupperware container (9"x12" works well) and sprinkle salt along the bottom of it. You want the salt to cover the entire bottom but and not be too spread out. About 2 tbsp for a 9×12. Now slowly drizzle the molasses in a criss-cross pattern on top of the salt. The molasses strands should be about the width of a pencil lead. Try to get a pattern that allows for now more than a quarter of an inch between strands of molasses. Practice makes perfect! Next sprinkle fresh ground black pepper and red pepper flakes on top of the molasses. This is to taste. The more you put on, the spicier it is! I use about 1/2 tbsp of red pepper flakes and 1 tbsp of black pepper. Now pack your meat strips in all facing in one direction. Get them in as tight as you can without overlapping. Once you have a layer done repeat the salt, molasses, and pepper ordeal. Now more meat. Then salt, molasses, and pepper. Repeat! Once you run out of meat, top it off with the salt, molasses, and pepper dance. Seal the lid on good and tight and leave it in the fridge for 24 hours. After 24 hours, take it out and mix it well with your hands and then re-seal and toss back in the fridge for another 24 hours. After it’s been marinating for 2-3 days it should be cured and you’re ready to dehydrate!

making jerky

Teriyaki Beef Jerky

  • Lots of sliced and tenderized lean Beef steak
  • Briar Rabbit Molasses
  • Kosher Salt
  • Ground Black Pepper
  • Teriyaki Sauce

Preparation instructions are the same as for the peppered elk but you need to add 1-2 tbsp of teriyaki sauce to each layer. This gives it that yummy teriyaki flavor!!

Peach Mango Habanero Beef

  • 2 lbs Lean Ground Beef
  • 1/2 Bottle Robert Rothschild Farm Peach Mango Habanero Sauce
  • 2 tbsp Kosher or Curing Salt
  • 1 Cup Water

Mix all ingredients WELL. Let sit in fridge, covered, overnight. Form into balls with wet hands and stuff into Weston Original Jerky Gun. Make jerky strips and spread it into your dehydrator. Dehydrate for 4-6 hours at 140 degrees. Voila.

jerky with weston review

Spicy Venison

  • 1 lb Ground Venison
  • 2 tbsp Cayenne Pepper
  • 2 tbsp Fresh Ground Black Pepper
  • 1 tbsp Red Pepper Flakes
  • 1/2 tbsp White Pepper
  • 2 tbsp Kosher or Curing Salt
  • 1/2 Cup Water

Mix all ingredients WELL. Let sit in fridge, covered, overnight. Form into balls with wet hands and stuff into Weston Original Jerky Gun. Make jerky stripes and spread it into your dehydrator. Dehydrate for 4-6 hours at 140 degrees. Voila.

Chipotle Raspberry Elk

  • 1 lb Ground Elk
  • 1/2 Bottle Robert Rothschild Farm Hot Pepper Raspberry Chipotle Sauce
  • 2 tbsp Kosher or Curing Salt
  • 1/2 Cup Water

Mix all ingredients WELL. Let sit in fridge, covered, overnight. Form into balls with wet hands and stuff into Weston Original Jerky Gun. Make jerky strips and spread it into your dehydrator. Dehydrate for 4-6 hours at 140 degrees. Voila.

packaging jerkyAs you can see – there are a TON of neat recipes for jerky and jerky strips! These are just our homemade ones! Get creative, there is no really any limitations to spices or seasonings! As for my favorite – the Teriyaki Beef and the Peppered Elk were my top two winners.

One thing for sure is that we could not have done all this jerky making without the Weston Dehydrator, Weston Jerky Gun, and Weston Cuber and Meat Tenderizer. Then after all the jerky was made, we completed the process by vacuum sealing mini bags for friends and family with the Weston Vacuum Sealer.

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Disclosure: No compensation was given for this review. I did receive a sample product from the sponsor for the purpose of this honest review. This did not affect the outcome of this review. All opinions are 100% my own. For full disclosure click here.

About Karissa

Karissa is a flight attendant who loves people and adventures. She grew up in Seattle, moved to Anchorage and is currently in Denver. When she's not blogging or traveling she can be found thrift shopping, crocheting, gardening, & snowshoeing with her hubby and dog.

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