Super Spicy Elk Jerky Recipe


  • 3 lbs of Trimmed Elk Meat
  • 20 shakes Worcestershire sauce
  • 20 shakes Frank’s red hot sauce
  • 20 shakes teriyaki sauce
  • 1 tablespoon of mint sauce
  • 2 tablespoons of steak sauce (Lea & Perrins)
  • 2 tablespoons of seasoned meat tenderizer
  • 2 tablespoons of molasses
  • 3 tablespoons of brown sugar
  • 3 tablespoons of Caribbean jerk seasoning
  • 1/8 cup of garlic salt
  • 1/8 cup of onion salt
  • 1/4 cup of ground cayenne pepper
  • 1 teaspoon of dried mint crushed
  • 1 bottle Allegro hot & spicy marinade


  1. Cut meat into strips.
  2. Combine ingredients and coat strips evenly.
  3. Let marinade to your preference over overnight to a sure bet!
  4. Oven roast for 6-8 hours with the oven door cracked open to let moisture out.
  5. Place on dehydrator racks, without touching, on the lowest temp. for 5 hours or to your preference. Jerky should be bendable but shouldn’t snap or be too chewy. Enjoy!

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5 Responses »

  1. by RDiller

    I dont claim to be a chef, but Im wondering how many pounds of raw meat this would prepare? Maybe I missed something.

  2. by JerkyRecipes

    Thanks for the response, RDiller!

    Generally, it takes about 3-4 lbs of meat to make 1 lb of jerky. This depends on several variables such as: how dry you make it, what kind of meat you use, and how lean it is.

    It’s our rule of thumb. 🙂

    I hope this helps!

  3. by billy

    do you have to put this in the oven and a dehydrator or just one?

  4. by Amy

    Hi there,
    wondering what I put the strips of meat on when using the oven recipe…cookie sheet?

    Thank you

  5. by Jason

    Amy, hang from the racks on toothpicks. Works great but make sure to have a foil lined drip pan underneath.

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