Cooking with Kokanee Quinn: Jerky So Good, You’ll Snack Your Way to Empty Bags

Cooking with Kokanee Quinn: Jerky So Good, You’ll Snack Your Way to Empty Bags
By angelamontana

Posted: November 23, 2024

Have a wild game craving? Kokanee Quinn does, and she found a tasty go-to jerky marinade recipe that’s a sweet, spicy, sticky masterpiece. It includes soy sauce, teriyaki, hoisin, Worcestershire, honey, and a smoky kick from crushed serrano peppers (or not, if heat isn’t your thing). Marinate your game meat slices for 24 hours—if you’ve got the patience—and let a dehydrator work its magic for a few hours. The result? Chewy and flavorful strips of pure snack bliss. Elk, deer, antelope—this recipe makes them all irresistible. Warning: it disappears faster than you can make it!

Ingredients

3-5 lbs wild game meat, thinly sliced
1 cup low sodium soy sauce
1/2 cup Mr. Yoshida’s teriyaki marinade, (or other teriyaki sauce)
1/4 cup hoison sauce
4 tbsp honey
2 tbsp smoked serrano chile peppers, crushed
1 tbsp rice vinegar
1 tbsp worcestershire sauce
1 tbsp granulated garlic powder

Instructions

Carefully slice the game meat into thin strips. You can slice the strips with the grain or against the grain to add or decrease the amount of chewiness.
Add all of the ingredients to a sauce pan and heat over low heat stirring to combine. Remove from heat and let cool before pouring over your sliced game meat. Marinate for at least 24 hours – if you can wait that long.
Drain the meat from the marinade before dehydrating.

Notes

All dehydrators are different and cooking times may vary. You can also make jerky in the oven but the temperature will need to be adjusted and time may also vary.
I’ve used this marinade on sliced elk, whitetail, mule deer and pronghorn antelope. Every batch has been a success and disappears as fast as it took to make it!