Have a wild game craving? Kokanee Quinn does, and she found a tasty go-to jerky marinade recipe that’s a sweet, spicy, sticky masterpiece. It includes soy sauce, teriyaki, hoisin, Worcestershire, honey, and a smoky kick from crushed serrano peppers (or not, if heat isn’t your thing). Marinate your game meat slices for 24 hours—if you’ve got the patience—and let a dehydrator work its magic for a few hours. The result? Chewy and flavorful strips of pure snack bliss. Elk, deer, antelope—this recipe makes them all irresistible. Warning: it disappears faster than you can make it!
Ingredients
- 3-5 lbs wild game meat, thinly sliced
- 1 cup low sodium soy sauce
- 1/2 cup Mr. Yoshida’s teriyaki marinade, (or other teriyaki sauce)
- 1/4 cup hoison sauce
- 4 tbsp honey
- 2 tbsp smoked serrano chile peppers, crushed
- 1 tbsp rice vinegar
- 1 tbsp worcestershire sauce
- 1 tbsp granulated garlic powder
Instructions
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Carefully slice the game meat into thin strips. You can slice the strips with the grain or against the grain to add or decrease the amount of chewiness.
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Add all of the ingredients to a sauce pan and heat over low heat stirring to combine. Remove from heat and let cool before pouring over your sliced game meat. Marinate for at least 24 hours – if you can wait that long.
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Drain the meat from the marinade before dehydrating.
Notes
- All dehydrators are different and cooking times may vary. You can also make jerky in the oven but the temperature will need to be adjusted and time may also vary.
- I’ve used this marinade on sliced elk, whitetail, mule deer and pronghorn antelope. Every batch has been a success and disappears as fast as it took to make it!
