hand cut moose jerky

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.

Start with a frozen round roast of moose meat.

Slice the moose meat nice and thin, noting that the thickness varies since it's hand sliced.

Prepare the marinade by adding soy sauce, homemade maple syrup, Tabasco for heat, garlic powder, smoked paprika, salt, and fine ground pepper.

Mix the marinade thoroughly.

Place the sliced moose meat into a bowl with the marinade and let it marinate overnight.

The next afternoon, remove the jerky from the fridge and pat it dry to remove excess liquid.

Allow the jerky to come to room temperature.

Prepare the smoker by starting the coals using a propane torch, avoiding starter fluids to prevent odd flavors on the meat.

Once the smoker is ready, place the jerky inside and let it smoke until nice and dry, which should take a couple of hours.

After smoking, remove the jerky and let it cool before storing it in a bag.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary