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Yak Brisket Jerky (Ribeyes or Sirloins)

Thinly sliced yak meat marinated in a smoky, savory blend and slow-dried into chewy, protein-packed jerky—ideal for snacking or outdoor adventures.

Ingredients

  • 2 Pound Yak meat thinly sliced
  • 1/2 Cup Soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Liquid smoke
  • 2 tbsp Black pepper
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder

Instructions

  • In a mixing bowl, combine soy sauce, Worcestershire sauce, liquid smoke, black pepper, garlic powder, and onion powder. Stir to mix well.
  • Add the sliced yak meat to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
  • Preheat your oven to 175°F (80°C) or use a dehydrator set to the meat setting.
  • Place marinated yak slices on a baking rack over a baking sheet, or in dehydrator trays, making sure they do not overlap.
  • Dry in the oven or dehydrator until the jerky is dry and leathery, typically 4-6 hours depending on thickness.
  • Allow to cool completely before storing in an airtight container.