Eating healthy high energy, high protein snacks is all the rage today.
What can be higher protein, tasty and nutritious than wild game jerky to take on the road, on hikes or as a quick pick-me-up during a busy day. Here’s our recipe for make it yourself jerky snacks.
Impatient to make it yourself? No worries! We have a variety of bison jerky to suit your needs. Stock up on some for National Trails Day.
For your jerky recipe you will need some:
- time (It takes from 3 hours – 12 hours to marinate the meat)
- bison or elk top round or chuck meat.
- a rainy day
Put the meat to marinate the night before and you’ll be ready to cook up the jerky in the morning.
Wild Game Jerky. A great idea for the snacking carnivore!
Eating healthy, high-protein snacks is all the rage. and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. The leaner the meat used for making Jerky the longer the jerky will last. Bison and elk are super lean meats and are a good choice.
Allow it to cool before storing it in an air-tight container and away from sunlight. You can even store it in a paper bag for a day to expel any existing moisture. Then store in an air-tight container.
A good way to store is by using a vacuum sealer. This way you can store smaller portions of wild game jerky.
- 2 pounds thinly (1.4 to 1/2) sliced bison or elk top round or bison or elk chuck roast
- 3/4 cup Worcestershire sauce
- 3/4 cup soy sauce
- 2 teaspoons freshly ground black pepper
- 1 rounded tablespoon smoked paprika
- 1/4 teaspoon cayenne
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 generous tablespoon honey
- Marinate for 3 hours or more.
- Bake at 175 F. for 3-4 hours or until dry and leathery
- Cut into pieces using scissors. (That's the easiest way)
- Save it in the air tight container on the pantry shelf, not in the fridge.
Slice your meat evenly. The exact thickness doesn't matter as much as uniformity does, since anything sliced between a 1/8th and 1/4 inch will work. If you have some slices that are thicker or not uniform, you can always pound it a little bit so that it's more even. The temperature of the oven should be low, 175°F to 200°F is good.
Use a non stick cooling rack. These cooling racks work great because you are using such a low temp in the oven. There is no worry of damaging them.