- 3 pounds frozen elk roast
- ½ cup soy sauce
- ½ cup Worcestershire sauce
- 2 tsp. Accent
- 2 tsp. seasoning salt
- 2/3 tsp. black pepper
Put 3 pounds frozen elk roast in microwave and defrost until you can just cut it. Slice it into 3/8-inch strips with grain.
In a container, combine soy sauce, Worcestershire sauce, Accent, seasoning salt, and black pepper. Stir mixture well with spoon.
Place meat strips into marinade – make sure they are totally submerged or you can shake mixture up in sealed bowl once in a while.
Marinate overnight.
Lay strips over rack at 150 degrees for 6-8 hours or place in a dehydrator.
Kris Koster, 5K Elk Ranch
St. Ansgar, Iowa
IEBA 3rd Cookbook