Jerky is a handy snack that packs light for that journey up the Aniak river to catch salmon,
or the snowmobile trip to the caribou feeding grounds. The lean meat of a moose is Storm's favorite for jerky. The Little Chief smoker
is used to smoke and dry the meat.
- 3-5 pounds lean moose meat
- 2/3 cup worcestershire sauce
- 2/3 cup soy sauce
- 1 Tbsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder (not salt)
- 1 tsp. onion powder (not salt)
Cut the meat into strips about 1/4 inch thick and 1 inch wide. Remove fat. This might go easier if meat is partially frozen.
Mix the remaining ingredients in a bowl for the marinade. Put meat and marinade in big ziplock bag or plastic container;
Don't use metal. 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 flavor!
Lay strips on Little Chief smoker wire racks and pat dry.
Place the wire racks in the Little Chief smoker avoiding the bottom rung. For the first 2 hours keep Alder chips going in
the burner. Continue drying process for up to 10 more hours until it is adequately dry. Slow drying is the key to good jerky
so be patient!