How to make Moose Jerky
Jerky is meat that has been trimmed of fat, sliced into strips and dried. It can be made from various types of meat such as moose, and is a favorite among backpackers, hunters and travelers because it lasts a long time without needing refrigeration, and packs really easily. The hardest part of making moose jerky is hunting down a moose or finding a butcher that sells moose meat. Once you have the meat, the preparation process is as easy as cutting it up, marinating it and sticking it in a dehydrator. Does this Spark an idea?
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Things You'll Need
- 3 lb. rump roast
- 3 cups soy sauce
- 3 cups packed brown sugar
- 4 fl. oz. hickory-flavored liquid smoke
Instructions
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Slice moose roast into 1/4-inch thick slabs. Trim all fat from the edges. Cut the slabs into pencil-shaped strips of approximately 1/4-by-4 inches.
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Combine the soy sauce, brown sugar and hickory-flavored liquid smoke in a large bowl and stir well. Add the meat to the bowl of marinade, cover it and place it in the refrigerator for at least 30 minutes.
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Remove the meat from the bowl. Lay the meat strips out in a food dehydrator. Turn on the dehydrator and let the strips sit for approximately 12 to 20 hours. The length of time you keep them in the dehydrator depends on how dry you prefer your jerky. After 6 hours, rotate the trays so the bottom tray is on top, top on bottom.
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