Traditional Jerky

This is a traditional jerky recipe that is more savory than the previously posted Pineapple Jerky. My son like thinly cut, cardboard dry jerky, but I seldom make it. I prefer softer, chewer, jerky. While I usually use game such as deer or elk, you can easily substitute round steak or London broil steak. If you really want to treat, grind up a pheasant and use a jerky stick to press out strips.


  • 1 lb Elk (or eye of round)
  • 1.5 tsp liquid smoke if you don’t plan on using a smoker
  • 1.5 tsp pickling salt
  • 1.5 tsp ground black pepper
  • 1.5 tsp granulated sugar
  • .25 tsp Prague powder – Powerful, be careful not to use more.
  • .25 tsp ground Coriander
  • .25 tsp Onion powder
  • .5 tsp Garlic powder
  • 4 oz. water


  1. Cut the meat in 1/8″ slices, cutting across the grain.
  2. Add all the ingredients in a mixing bowl.
  3. Marinate meat at least 24 hours.
  4. Dry
    1. If smoking: dry for five hours at 145 deg F. This is just an estimate so keep an eye on it.
    2. If oven drying: dry for 6 to 7 hrs at 160 def. F. Leave the oven door slightly open. To speed up the cycle time, use your convection fan. Keep a careful eye on the meat so it doesn’t over dry.
    3. If dehydrating: dry at least three hours or until dry. Meat seems drier in a dehydrator than it actually is so after you let the meat rest, determine if you need more drying time.

Will last several weeks in the fridge but freeze whatever portion you think you will not eat in time.