- 4-5 lbs. Moose/Caribou Meat, lean
- 2/3 cup Worcestershire Sauce
- 2/3 cup Soy Sauce
- 1 tbsp. Salt
- 1 tsp. Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Liquid Smoked (unless using smoker)
- Ed’s Smoking Kit
- Wild Salmon
Remove fat from meat and cut into 1/4 inch thick by 1 inch wide strips. Mix all ingredients and put into a very large Ziploc bag or plastic container (with lid), do not use metal. Let meat brine in mixture for a few hours or overnight. The longer you allow the meat to marinade the stronger the flavor your jerky will have. Next lay the strips on wire racks and pat dry. You can dry these in a smoker or in your oven (set oven to the lowest possible setting and leave door cracked open). For the best product, dry the meat slowly.
I so want to buy some moose jerky is it legal ? Terrycurley2001@gmail.com
Jason Tanner says
No we cannot sell moose jerky sorry.