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  • Steve Hamilton

Simple Moose Jerky Recipe

Updated: Dec 6, 2023

Posted by Steve Hamilton | Aug 19, 2021 | Recipes, Slow Food



This is a very simple recipe that yields amazing jerky. Any red meat will work, but wild game is best!

RECIPE First, you will need to make the marinade. For each pound of meat use:

  • 1/4 cup soy sauce

  • 1/4 cup worcestershire sauce

  • 2 teaspoons salt

  • 2 teaspoons black ground pepper

  • 3 teaspoons brown sugar

  • 2 teaspoons liquid smoke (hickory is my favorite)

  • 2 teaspoons Everglades Heat (optional)

Instructions Mix all the ingredients in a large non-reactive bowl. Next, slice the meat into thin strips and add to the marinade. Tip: it’s easier to slice the meat if it’s still partially frozen. Mix the meat with the marinade until all the meat is covered, then cover the bowl with plastic food wrap and set in the fridge overnight.

The next day, remove the meat from the marinade and place on the dehydrator racks (you can also place on oven racks if you don’t have a dehydrator). Make sure the meat is spaced relatively evenly and the pieces aren’t touching. Set your dehydrator to ~155 fahrenheit and let it do its thing for about four or five hours. If using an oven set the temp to about 250 fahrenheit for about the same amount of time. You know the jerky is done when it cracks, but doesn’t fully break when bent. Remove from dehydrator (or oven) and allow to fully cool.

Once cooled place in freezer bag or container and place in fridge. Jerky prepared this way will theoretically last a few weeks in the fridge, but in reality it won’t survive more than a few days before its all gone, especially if kids are around.




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