Wyoming Elk Jerky

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About


This recipe goes back for at least two generations to somebody by the name of Payne, at green River, Wyoming. About 4 or 5 pounds of elk (or other good red meat) is cut into strips. The strips are put down with plenty of salt between each layer. Then 1 cup brown sugar is dissolved in water, along with 1 tablespoon saltpeter, 1 tablespoon ground allspice, and Ā½ teaspoon red pepper. This solution is poured over the salted meat, and the meat is left in the cure for 36 hours.

Using a darning needle with cotton twine, a loop is made on each strip. Then the strips are strung on a line, with the aid of clothespins, and left to dry in the sun. If you prefer, you can put the meat in your oven, turn the heat to the lowest setting, keep the door ajar, and leave it overnight, or until the jerky is dry.