Smoked Moose Jerky

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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.

Smoked Moose Jerky
Smoked Moose Jerky

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

Smoked Moose Jerky

This small strip of dry, salty, sweet, spicy, savory, smoked moose jerky is perfect for any occasion.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Marinate 40 mins
Total Time 1 hr 5 mins
Servings 6

Ingredients
  

  • Moose Meat

Marinade

  • ¼ cup brown sugar
  • ¼ cup tamari or soy sauce
  • ¼ cup maple syrup
  • 1 tsp crushed pepper
  • 1 or 2 tbsp pepper sauce (Sriracha or Red Hot) 

Instructions
 

  • Slice your Moose meat into small and thin strips.
  • In a bowl, make your marinade by combining all the ingredients and mix it well.
  • Put the meat strips to a resealable plastic bag and pour marinade into it. Massage the plastic bag to help the meat absorb the marinade.
  • Store it in the refrigerator for 20 to 40 minutes. Do not let the moose meat marinate for more than an hour because it already has a strong flavor, leaving it in the refrigerator for a longer time will make it have a very intense flavor.
  • Get your kamado grill ready for smoking. Preheate it to 275ºF.
  • This time, take out the hot grill and put the meat strips on it. Place maple wood chunks pre-soaked in beer and water on the charcoals just before putting the grill on the stand to start the smoking process.
  • Close the lid and wait for 10 minutes then check the strips. If it doesn't have a dry texture yet, then check it every 5 minutes.
  • When they have a dry texture, try turning the strips to make sure that it is already dry underneath. And it's done! You can also store the Smoked Moose Jerky in an airtight container/jar if you want to eat it later.