Grim Reaper Elk Jerky
At first I was amazed it wasn't that spicy, but then the heat crept up on me and revealed it's full flavor! The saltiness from soy sauce based Allegro Original Marinade compliments the peppers and makes this a very tasty jerky.
Servings 5
Calories 159kcal
Equipment
Ingredients
Lean Meat
- 1 lb Elk Venison, or Beef
Marinade
- ¾ cup Allegro Original Marinade
- 1 ½ teaspoon Carolina Reaper Puree
- ¼ teaspoon curing salt optional
Instructions
- Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. (I did not freeze the jerky and used my Jerky Slicer with the grain)
- Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
- Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 4 hours at 160F.
- The jerky is finished when it bends and cracks, but does not break in half.
Nutrition
Serving: 70g | Calories: 159kcal | Carbohydrates: 11g | Protein: 22g | Fat: 1g | Cholesterol: 49mg | Sodium: 722mg | Potassium: 302mg | Sugar: 9g | Calcium: 4mg | Iron: 2.5mg