Ingredients

• 1 kg lean moose meat(round or sirloin)
• 80 ml soy sauce
• 60 ml maple syrup
• 2 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 1/2 tsp liquid smoke (optional)(optional)
• 1 1/2 tsp cayenne pepper (optional)(optional)

Instructions

1. 1

   Place the meat in the freezer for 1-2 hours to firm it up (easier to slice).

2. 2

   Slice the meat into strips 3-5 mm thick, against the grain.

3. 3

   Mix all marinade ingredients in a bowl.

4. 4

   Submerge the strips in the marinade and refrigerate for 8-24 hours.

5. 5

   Drain and pat dry the strips.

6. 6

   Arrange on dehydrator racks or on an oven rack.

7. 7

   Dehydrate at 165°F (75°C) for 4-6 hours in the oven (door slightly ajar) or in a dehydrator.

8. 8

   The jerky is ready when it bends without breaking.