Jerky Video Moosemeat & Marmalade

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika can provide a smoky flavor without additives.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is a lower-calorie sweetener.

Prepare wood chips for smoking, using Alder or any non-resinous wood.

Cut moose meat into thin strips while semi-frozen, about an eighth of an inch thick.

Spread the meat strips evenly in the smoker.

Smoke the meat for a couple of hours, checking periodically.

After about an hour, flip the meat over to ensure even drying.

Continue smoking for another three hours, checking on the meat.

If the meat is not fully dried after smoking, finish it off in the oven at 170°F, leaving the door slightly open for airflow.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary