How To Make Moose Jerky
Blog and photos by Marcus Weiner
Moose jerky is delicious, nutritious and easy to make. The basic concept in my recipe is to take a quality cut of moose, slice it thin, marinate it for four hours and then remove the moisture from the meat in a dehydrator for four- to six hours at 155℉.
Here’s how I make moose jerky:
- 3 pound lean moose roast or steak
- 2/3 cup Worcestershire sauce
- 1/2 cup soy sauce
- 2 tbsp honey
- 2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 1 tsp onion powder
Using a meat slicer—I use a Weston Pro 320 10” Meat Slicer—cut your moose into 1/8-inch slices. I like using lean steaks and roasts from the rear quarter. Flank steak is another popular option. I’ve tried backstrap, but didn’t like it as well due to the fat marbling in the meat. Frozen, slightly thawed meat works best for slicing in a meat slicer.
In a medium bowl, mix all the ingredients (except the moose) until blended. I use a whisk to integrate the honey into the liquid. Pour the mix into a Ziploc bag, add the moose, toss the bag from side to side to cover the moose in liquid, and place in the refrigerator for four hours. Flip the bag over each hour to insure thorough marination of the meat.
Remove the moose from the brine and spread in a single layer on the dehydrator drying racks. I use a Weston Excalibur Food Dehydrator that has nine drying racks. Set the temperature at 155℉ and the timer for four hours. Check for doneness when the four hours is up. The longer you cook the meat in the dehydrator, the drier and lighter the jerky becomes. With a little practice, you will learn what consistency you want in your jerky. I tend to cook mine a little longer and create drier, harder jerky strips.
Each time I make a batch of moose jerky, my family eats it within three days, so I simply put the jerky in a container and put it in the pantry. Whatever you don’t intend to eat within a few weeks, place in vacuum seal bags and remove the air, then put in the freezer. I would guess that jerky will last a long while in the freezer and I intend to try it this fall if I am successful after a late September caribou hunt.
In addition to ground moose, moose sausage, steaks and roasts, moose jerky is another delicious and healthy means of preparing your hard won ungulate. It’s a great food to bring on hunting trips, remote camping adventures, family hikes and long days fishing on the river. I plan on bringing several pounds of moose jerky on each hunting trip this fall. That is if I can somehow keep my sons from eating it as soon as it comes out of the dehydrator!