Smoked Moose Jerky
This small strip of dry, salty, sweet, spicy, savory, smoked moose jerky is perfect for any occasion.
Ingredients
- 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
Instructions
- 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.