Elk (in North American Only, Moose), Jerky (Oven Dried)

Elk/Moose, Jerky  (Oven Dried)

2-1/2-3 lbs. round steak cut 2 ins. thick

2 large onions, finely diced

2 tsp. oregano or sage

2 cloves garlic, mashed

2 tsp. salt

1/2 tsp. pepper

1. Trim and discard all fat and gristle.

2. Slice meat thinly, 1/8 inch, across grain.

3. Layer meat in a large crock or bowl, spreading onion and sprinkling seasoning over each layer; cover and chill at least overnight, or up to 24 hours.

4. Arrange meat in shallow pans (fills 3, 10 by 15) or stretch the meat directly over the oven racks, allowing the meat to touch but not overlap.

5. Let the meat dry at 200 F for 6-7 hours or at 150 F for 11 hours or overnight, until it is dry and hard.

6. Remove meat from oven; cool; store in airtight freezer bags.

The above are modern recipes, but they work very well and are a heck of a lot less work than the traditional methods.