Chef Dad’s Ultimate Guide to Making Delicious Moose Jerky at Home!

Join us as we dive into the art of making moose jerky! From selecting the perfect cut to mastering the marinade, we’ll walk you through every step of the process. Whether you're a seasoned hunter or just curious about unique jerky recipes, this video is for you. Don't forget to like, subscribe, and hit the bell for more wild and tasty adventures!

Seasoning
Pink cure 1 teaspoons per 5lb
Salt .015
Pepper to taste

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Moose jerky is a unique and flavorful treat, perfect for those who enjoy a taste of the wild. This simple yet satisfying snack is not only delicious but also convenient for on-the-go adventures. Here’s a guide to making moose jerky using just pink curing salt and pepper.

**Selecting the Meat:**
Start by choosing lean cuts of moose meat, such as round, flank, or sirloin. Lean meat is ideal because it preserves better, with less risk of spoilage. Trim any visible fat to ensure your jerky lasts longer and maintains its quality.

**Simple Seasoning:**
For this version, we’ll keep it simple with just pink curing salt and pepper. The pink curing salt not only adds flavor but also helps preserve the meat. Use it carefully, following recommended guidelines, to ensure safety and effectiveness. Generously coat the sliced meat with curing salt and freshly cracked black pepper, allowing the natural flavors of the moose to shine through.

**Marinating:**
Once seasoned, let the meat sit in the refrigerator for 12 to 24 hours. This resting period allows the curing salt to penetrate the meat, enhancing its texture and longevity.

**Drying:**
Drying can be done using a smoker, dehydrator or an oven. If using an oven, set it to a low temperature, around 160°F (71°C), and leave the door slightly ajar to allow moisture to escape. Arrange the meat slices on a rack and let them dry until they are firm but still slightly pliable, which typically takes 3-10 hours depending on thickness.

**Nutritional Benefits:**
Moose jerky is rich in protein and low in fat, making it a nutritious snack. It's also high in essential nutrients like iron and zinc, ideal for maintaining energy levels and overall health.

**Storage:**
Store your moose jerky in airtight containers or vacuum-sealed bags to keep it fresh. Properly stored, it can last for weeks at room temperature, and even longer in the refrigerator or freezer.

In summary, moose jerky seasoned with just pink curing salt and pepper is a simple yet delectable snack. Its straightforward preparation highlights the natural flavors of the meat, making it a perfect treat for outdoor enthusiasts and jerky lovers alike.

1. Moose Jerky Recipe
2. Homemade Jerky
3. Wild Game Jerky
4. Simple Jerky Seasoning
5. How to Make Jerky
6. Curing Meat for Jerky
7. Dehydrator Jerky Recipe
8. Oven Jerky Method
9. High-Protein Snacks
10. Wilderness Cooking

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3. #HomemadeJerky
4. #WildGame
5. #CuringMeat
6. #ProteinSnacks
7. #JerkyLovers
8. #OutdoorCooking
9. #SimpleRecipes
10. #ChefDadsKitchen

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