Smoked moose jerky is the perfect blend of sweet and savory, with a hint of smokiness that will tantalize your taste buds. It’s an easy recipe to follow, and the results are sure to impress your friends and family.
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If you’re a fan of smoked meats and wild game, then you’ll love this recipe for smoked moose jerky. This flavorful and tender jerky is the perfect snack cuisine for outdoor adventures or for satisfying your midday cravings.
While making smoked moose jerky may seem daunting at first, it’s actually quite simple with the right equipment. You’ll need a pellet smoker, a sharp knife or meat slicer, and a few basic ingredients to create this delicious treat.
This jerky is perfect for a summer BBQ or a camping trip, and it’s also a great way to show your love for the great outdoors. So what are you waiting for? Get smoking!
Smoked Moose Jerky vs. Smoked Beef Jerky
Moose jerky is often compared to beef jerky, and this recipe could even be used as a smoked beef jerky recipe! While both have their unique characteristics, there are several reasons why you should give moose jerky a try.
Moose meat has a more pronounced, gamey flavor compared to a typical beef round, making moose jerky an excellent choice for those who love a strong, unique taste. This gamey flavor profile mixed with the smoky flavor of the wood pellets or wood chips used creates an unbelievable combination.
When it comes to texture, moose jerky may be tougher and chewier than beef jerky due to its leanness. However, this can be a benefit for those who prefer savoring the delicious flavor for longer, creating an experience in each bite.
In conclusion, moose jerky is an excellent choice for those who enjoy a bold, gamey flavor and want a healthier snack option. While it may be slightly tougher and chewier than beef slices, it is still a great source of nutrients and a unique, delicious snack that is worth trying. If you want to give smoking beef jerky a try, check out our recipe for how to Smoke Beef Jerky.
How To Make Smoked Moose Jerky
- Prepare Jerky Marinade
The first step in making moose jerky is to create a marinade. In a large mixing bowl, combine the soy sauce, Worcestershire sauce, brown sugar, paprika, ginger powder, salt, and black pepper. Make sure to mix the ingredients well to create a marinade that is evenly blended. The marinade is an important step because it is what will give the meat its flavor.
- Slice the Meat
Next, slice the partially frozen moose meat into 1/4″ thick strips. Slicing the meat while partially frozen will make it easier to slice it evenly. It is important to make sure that each slice is of equal thickness so that the jerky cooks evenly. You can use a meat slicer here to make it easier.
- Marinate Overnight
Add the sliced moose meat to the marinade, making sure that each slice is coated evenly. The marinade should cover the meat completely. Cover the bowl with plastic wrap and marinate in the refrigerator overnight. Marinating the meat overnight allows the flavors to fully develop.
- Preheat the Smoker
Preheat your pellet smoker to 160-180°F, or as close to this temperature as possible. A pellet smoker or an electric smoker is a good option because they are able to hold steady temperatures easily.
- Remove the Meat from the Marinade
Remove the jerky strips from the marinade and pat dry with a paper towel. It is important to pat the meat dry to remove any excess marinade, as too much liquid can interfere with the smoking process.
- Arrange the Meat on the Smoker
Arrange the meat slices on the smoker racks, leaving some space between each slice to allow smoke to circulate. The smoke is what gives the jerky its unique flavor, so it is important to leave enough space for the smoke to penetrate the meat.
- Smoke the Meat
Smoke the moose jerky at 180°F for about 3-4 hours, or until the jerky is dry and chewy. The length of time required to smoke the meat will vary depending on the thickness of the slices and the desired level of chewiness. It is important to check the meat periodically to ensure that it is not overcooked or undercooked.
- Allow the Jerky to Cool
Once done, remove the jerky from the smoker or hot grill and you can place it on a cooling rack to allow jerky to cool before serving. This will allow the jerky to cool down and become firm, making it easier to handle and eat. Once cooled, the jerky can be stored in an airtight container for up to several weeks.
Enjoy your homemade jerky!
How To Tell When Jerky is Ready
The most important factor in determining if your jerky is ready is its texture. When jerky is fully dried, it should be firm and slightly pliable, but not soft. You should be able to bend it without it breaking. The surface of the jerky should also be dry to the touch, with no visible moisture.
To check if your jerky is ready, remove a piece from the smoker and allow it to cool for a few minutes. Then, bend it to see if it is flexible without breaking. You can also cut into a thicker piece of jerky to check the interior for any moisture.
It is important not to over-dry your jerky, as this can make it too tough and difficult to eat. On the other hand, under-drying can leave your jerky with too much moisture, which can cause it to spoil more quickly.
Ultimately, the key to determining when your jerky is ready is to keep a close eye on it during the smoking process and check its texture frequently until it reaches the desired level of firmness and pliability.
Tips For Making Smoked Moose Jerky
Making smoked moose jerky is a delicious and satisfying way to preserve meat for a long period. However, it can be challenging to get it right as a beginner. To help you out, here are some tips that you may want to consider when making this recipe.
Trim Meat Before Slicing
It is essential to remove all the visible fat and silver skin from the moose meat. Doing so will ensure that the jerky dries evenly and doesn’t go rancid quickly.
Experiment With Seasonings
Experimenting with different spices in the marinade is a great way to customize the flavor of your smoked moose jerky. For a spicy kick, consider adding red pepper flakes or chili powder to the mix. Onion powder and garlic powder can add depth and complexity to the marinade, enhancing the overall flavor of the jerky.
Don’t Rush The Marinating Time
The recipe suggests marinating the meat overnight, but you can leave it for up to 24 hours for more flavor. Be sure to refrigerate the meat while it is marinating to avoid bacterial growth.
Smoked Moose Jerky
- 2-3 lb lean-cut moose meat
- 1 lb moose meat, thinly sliced against the grain
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1/2 cup brown sugar
- 1/2 tbsp paprika
- 1 tsp ginger powder
- 1 tsp salt
- 1 tsp black pepper
- In a large mixing bowl, combine the soy sauce, Worcestershire sauce, brown sugar, paprika, ginger powder, salt, and black pepper. Mix marinade ingredients well to create a marinade.
- Slice partially frozen moose meat into 1/4" thick strips
- Add the sliced moose meat to the marinade, making sure that each slice is coated evenly. Cover the bowl with plastic wrap and marinate in the refrigerator overnight.
- Preheat your pellet smoker to 180°F.
- Remove the moose meat from the marinade and pat dry with paper towels.
- Arrange the meat slices on the smoker racks, leaving some space between each slice to allow smoke to circulate.
- Smoke the moose jerky at 180°F for about 3-4 hours, or until the jerky is dry and chewy.
- Once done, remove the jerky from the smoker and allow it to cool before serving.
Smoked Moose Jerky FAQs
Yes, you can use this smoked jerky recipe to make a variety of meat jerky, including beef, pork, turkey, and others. If making beef jerky, you can marinade and smoke the sliced beef strips the same way you would the moose slices.
To make moose jerky in a smoker, you will need to marinate thin strips of moose meat in a mixture of salt, sugar, and spices for several hours. Then, place the strips on the smoker racks and smoke them at a very low temperature for several hours until they are dried and flavorful.
To smoke moose jerky, you should set the smoker to a temperature of around 160-180°F. This low and slow cooking method will help to dry out the meat and infuse it with a smoky flavor.
The length of time it takes to smoke moose jerky will depend on the thickness of the meat and the temperature of your smoker. Generally, it can take anywhere from 4 to 8 hours to smoke moose jerky to the desired texture and flavor.
The type of wood you use for smoking moose jerky will affect its flavor. Hickory, mesquite, and applewood are all popular choices for smoking jerky, as they impart a distinct and delicious flavor to the meat.
To keep your smoked moose jerky fresh and flavorful, store it in an airtight container in the refrigerator. It can also be frozen for longer-term storage and will stay fresh for several months in the freezer.
Moose jerky is done smoking when it has a dry and leathery texture and is slightly flexible when bent. The meat should also have a rich, smoky flavor that is not too overpowering.
To ensure that your moose jerky cooks evenly and dries out properly, it should be sliced into thin strips that are around 1/4 inch thick. Thicker strips may take longer to smoke and may not dry out properly, while thinner strips may become too dry and tough.
Yes, you can make moose jerky in a dehydrator instead of a smoker. Simply marinate the meat as usual, then place the strips on the dehydrator trays and dry them at a low temperature for several hours. While the flavor won’t be as smoky as traditional smoked jerky, it can still be delicious and easy to make.