• 1 Caribou Roast (we suggest off the hindquarter)
  • 1 Packet Jerky Cure and Seasoning


  • Cut your Caribou or other wild game into ¼-in pieces. Make sure to cut against the grain.
  • Carefully read the instructions on the back of your seasoning packet and mix it with the meat. Put it in the fridge and let it rest for 24 hours.


  • Tip: spray dehydrator trays with cooking oil to avoid sticking.
  • Set your jerky slices onto the tray and place in the 10-Tray or 6-Tray Dehydrator. Don’t allow slices to touch.
  • With the temperature set to high (167F) dehydrate the jerky for 4 hours. Depending on how you like your jerky put it in for longer to get more dried-out pieces.

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