Elk Jerky Made from Lean Elk Top Round

Elk Round Roast $89.35/KG - ($40.52/LB)

A lean and versatile cut, Elk Round Roast is best cooked low and slow to bring out its tenderness. Perfect for roasting or slicing thin for sandwiches, it delivers a wholesome, rich elk flavour that makes it a kitchen staple.

Elk jerky is a lean, protein-packed snack that is easy to make at home and full of rich, natural flavour. Using premium elk top round, this recipe highlights a simple marinade and low, slow drying process to create tender, satisfying jerky. Whether you are new to cooking elk or looking for a healthier alternative to beef jerky, this recipe is a great way to enjoy Canadian elk meat from Elk Ridge Farm.

🦌 Elk Jerky (Top Round)

🧾 Ingredients
🥩 Meat
🥩 2 lbs elk top round, all fat trimmed
🥣 Marinade
🥄 ½ cup soy sauce or tamari
🥄 ¼ cup Worcestershire sauce
🍯 2 tbsp brown sugar or maple syrup
⚫ 1 tbsp black pepper
🧄 1 tbsp garlic powder
🧅 1 tbsp onion powder
🌶️ 1 tsp smoked paprika
🔥 1 tsp red pepper flakes (optional)
🌫️ 1 tsp liquid smoke (optional)

🔪 Instructions
🔹 Slice Meat
➡️ Partially freeze elk for 30–45 minutes
➡️ Slice ¼-inch thick
🥩 Against grain = more tender
🥩 With grain = chewier

🥣 Marinate
➡️ Mix all marinade ingredients
➡️ Toss meat to coat evenly
➡️ Cover and refrigerate 12–24 hours, mixing once

🔥 Dry
➡️ Dehydrator: 160°F for 4–6 hours
➡️ Oven: 170°F (door cracked), 4–5 hours
➡️ Smoker: 160–180°F, 3–5 hours
🔄 Rotate or flip halfway through

✅ Check
➡️ Jerky should bend and crack, not snap
➡️ No moisture when squeezed

📦 Storage
❄️ Cool completely before storing
🫙 Airtight container:
🏠 Counter: 1–2 weeks
🧊 Refrigerator: up to 2 months
❄️ Freezer: up to 6 months