Elk jerky – it’s low in fat and cholesterol, high in protein, convenient and easy to eat. What else could you want in a deliciously delightful snack? Elk jerky fits all these criteria and more, plus you can find it for sale all over the Internet and can get it so easily, you’ll wonder why you never tried it before!

Honey glazed, teriyaki, peppered – just about any way you can get beef jerky, you can get elk jerky. And most online sellers sell a number of other cuts from elk like steaks, meat sticks, summer sausage, roasts, and more. More than one purveyor sells organ meats (heart, liver, tongue), ground meat, and even soup bones from elk – plus jewelry made from the teeth and antlers. But elk jerky remains right at the top as one of the best-selling products from elk.

You can even get elk jerky made from ground elk for those of you wanting a jerky that’s not quite so chewy but still retains all the great smoky flavor and unique taste of jerky made from whole cuts. And, if you don’t want to buy it, you can always make it yourself. Here’s an easy-to-make recipe for ground elk jerky you can prepare right at home:

Easy Ground Elk Jerky

1½ pounds freshly ground elk meat
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
6 tablespoons soy sauce
6 tablespoons Worcestershire sauce
½ teaspoon cayenne pepper (optional)

Thoroughly combine all ingredients, mixing with hands or spoon. Add cayenne pepper for extra- spicy elk jerky. Form into a ball, flatten slightly, and place on waxed paper. Top with another piece of waxed paper, then roll out meat to approximately an eighth of an inch thick. With a sharp knife, cut rolled-out meat into strips of desired length and width. Place on baking sheet and bake in 150-degree oven for eight to 12 hours. Be sure and leave oven door cracked about one inch in order to facilitate moisture evaporation and help the drying process. Check your jerky periodically. If you get it too dry, it becomes crumbly. Just-right ground elk jerky maintains an appealing chewiness and holds its shape.