Backpacker Magazine – May 2009

Recipe: Spicy Teriyaki Elk Jerky

Elk meat makes for a leaner, more tender–and always organic!–trail snack.

by: Alan Kesselheim

2 pounds elk (or venison) steaks or roast
1/4 tablespoon salt
1 1/2 teaspoons garlic powder
1/4 teaspoon black pepper
1 teaspoon ground ginger
3 tablespoons brown sugar
1/4 cup teriyaki sauce
1/4 cup tamari or soy sauce

At Home
Starting with the steaks or roast slightly frozen (firm, but easy to slice), cut meat cross-grain (across the long fibers) into 1/8-inch-thick strips. Combine remaining ingredients in a large bowl and add meat strips; cover and marinate in the refrigerator for 8 hours, stirring occasionally. Dry 7 to 12 hours in a dehydrator set to 140°F (or until strips break when bent). Cool completely before storing in a zip-top bag. Note: Jerky can also be dried in an oven on the "warm" setting.

Prep time: 8.5 hours

Dry time: 7-12 hours

Price $1 per serving

Weight 1 ounce per 3-strip serving

Makes 30 strips

Dry It
If you only occasionally make DIY jerky, then oven-drying is your best bet. But if you plan to dry your own meat (or fruit, veggies, and pasta sauces) more than a couple of times per year, a dehydrator (we like American Harvest; $49-$150, nesco.com) will quickly pay for itself. These appliances use less power than an oven, dry your food evenly, and let you dehydrate much bigger batches than can fit in a conventional oven.

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