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Canada
United States
The must-make snack after every successful hunt
CARIBOU JERKY
INGREDIENTS
1 Caribou Roast (we suggest off the hindquarter)
1 Packet Jerky Cure and Seasoning
DAY 1
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.
DAY 2
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.
