I like to think that my hubby is a genius for created this.  It’s so delicious!  He’s not the cook in the family, although I admit, he can make a mean breakfast, and grill like a pro.  He’s also a hunter.  He just got back from a trip with moose meat.  They typically get it made into sausages, roast, steaks and ground.  He’s been wanting to get jerky made, but its so expensive to get done.  So with some research, and his taste buds, he came up with a perfectly spicy and sweet jerky recipe!  This could be used for beef, moose, bison, deer, elk, and just about any other wild meat you can think of!

Easy Homemade Jerky

1/3 cup low sodium soy sauce
1/3 cup Worcestershire sauce
1 Tbsp pepper
2 Tbsp chili flakes
1 Tbsp honey
1 Tbsp maple syrup
1 Tbsp liquid smoke
14 ounces (or 1 pound) of meat, sliced thinly

Slice the meat very thin with a sharp knive or meat slicer.  If you don’t have a meat slicer, its easier to work with the meat if its slightly frozen.  Once sliced, place meat in Ziploc bag with all the other ingredients.  Marinade in the fridge overnight.  Warm oven to lowest setting, ideal temp is 150 degrees F.  If you have a convection oven check options for a “Drying” setting.  If your oven can’t get to that low of a temp, keep the oven door open a crack.

Place meat on drying racks placed over top of a cookie sheet covered with tin foil (to catch the drippings. Forgot to do that!).  Put in the oven for 4-5 hours.  Then start checking hourly until you get the desired consistency.  If you like your jerky chewy & dry, leave it in longer.  If you like it more moist, 4-5 hours may be sufficient.  It also depends on how big of pieces you use.

Here’s what ours looked like:

All done, cooled and stored!

If your not planning on eating it right away, I recommend vacuum-packing it.

Nutrition: TBD.  We had quite a bit of leftover marinade as we did a small batch.  Depending how big of slices you do, it will absorb more liquid and ultimately effect the nutritional info.  I don’t find it nearly as salty as most jerky.