• 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