Sweet-Heat elk jerky and smoked salt, built for a hungry table after a long day out.
Prep 21 min · Cook 54 min
Trim the elk jerky and slice or portion it evenly so it cures and dries at the same rate.
Mix the cure or brine, tossing to coat, and let it work in the cold for the full time.
Lay it out with room around each piece, or pack the jars tight and top with brine.
Dry low and slow, or let the pickles rest in the cold until sharp and crisp.
Store and smoked salt in clean jars and keep them cold.
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