It's important to note that the author says the recipe is intended only for venison, which includes elk, deer, and moose. The reason for this is because of the low-fat content of venison, which means the meat requires less salt and less cooking time for preservation. Learn the full recipe and technique:

Mmmm…jerky! This light-weight, protein-packed snack has been around for hundreds of years. It’s the ultimate in wild game preservation. Native American hunters carried it, cowboys gnawed on it while out of the range, modern day backpackers keep some stashed in their packs. Even that dystopian heroine, Katniss Everdeen, carried some in her survival bag in The Hunger Games.
We use venison for our jerky because it is very lean, so there is virtually no fat to go rancid. We store the finished jerky in a non-air-tight container, because botulism grows in anaerobic environments. Having said all that, proceed at your own risk.
Wild Jerky Marinade
For every 1 pound of meat, you will need:
4 tbsp. soy sauce
4 tbsp. Worcestershire sauce
1 tbsp. ketchup
¼ tsp. black pepper
1 large or 2 small fresh garlic cloves, pressed or ¼ tsp. garlic powder
¼ tsp. onion powder
¾ tsp kosher salt
red pepper flakes to taste
Method
Slice your elk or venison into ¼-inch pieces. If you want softer jerky, slice it across the grain (it helps if it is still partially frozen), or if you like chewier jerky, slice it with the grain (it will need to be totally defrosted for this).
In a large bowl or pan combine the marinade and cover the meat. Cover the pan with foil and place it in the fridge overnight or up to 24 hours, stirring it occasionally to make sure all the meat stays covered by the marinade.
Drain the marinade from the meat and discard. Place the jerky slices on dehydrator trays so that they are not touching. Set the dehydrator to 155° and dehydrate for about 6-12 hours.
Check the jerky periodically to see that it does not get over-dried. It is done when it is completely dry yet still pliable, not crumbly.

Venison is one of the healthiest and most protein-rich foods you could eat, and for that reason, it makes sense to want to preserve whatever venison you can get your hands on, for future use. When you use this recipe, make sure to follow the instructions for storage, as bacteria can quickly start to ruin your jerky if you store it in an airtight container. We look forward to trying this recipe for ourselves next hunting season; it would be nice to have some of this wonderful food stored up in our pantries.

We'd like to thank Northwest Edible Life for providing this recipe. Visit their site to read the entire recipe and start making it to stick in your bug out bag!