Elk (North American Moose), Jerky (Oven Dried), can be Smoked

No 1

2-1/2-3 lbs. round steak cut 2 ins. thick (flank steak or rump is also used)

2 large onions, finely minced

2 tsp. oregano or sage

2 cloves garlic, mashed and minced

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.

No. 2 3-5 lbs. lean: beef, moose (elk) or other venison 2/3 cup Worcestershire sauce 2/3 cup soy sauce 1Tbsp. pickling salt 1 tsp. black pepper 1 tsp. garlic powder (not salt) 1 tsp. onion powder (not salt) 1 Tbsp. liquid smoke (optional)

1. Cut the meat into strips about 1/4 inch thick and 1 inch wide. Remove fat.
2. Mix together all other ingredients.
3. Put meat and marinade in big ziplock bag; or ceramic or stainless steel bowl, or plastic container.
4.  Set in refrigerator for anywhere from a few hours to overnight. The longer you leave it in, the more marinade it will absorb, meaning more flavour.
5. Lay strips on wire rack and pat dry.

Drying can be done in a smoker or in the oven at lowest heat setting and the door cracked open. If using the oven, add liquid smoke to the recipe if desired (optional) or if you won't be using wood chips in the smoker. SLOW drying is the key to a good jerky so be patient. Like hard-tack, jerky must be perfectly dry-all moisture removed.The above are modern recipes, but they work very well and are a heck of a lot less work than the traditional methods. I very much prefer recipe No 1; but they are both good.