Slice the elk meat between 1/8 and 1/4 inches thick across the grain. I prefer a thinner jerky, closer to a 1/8" thick cut. Pro tip: to make it easier to slice, either freeze your roast ahead of time for 2 hours, or if it's already frozen, defrost it for about 8 hours before slicing.

Combine the marinade ingredients - soy sauce, Worcestershire sauce, sea salt, ground black pepper, liquid smoke, smoked paprika, garlic powder, and cayenne pepper (if desired). Whisk the marinade ingredients together until they are well combined.

Add the sliced elk meat to the marinade and toss until the meat is well coated. Cover the bowl with plastic wrap and place it in the refrigerator for at least 8 hours (up to 16 hours), giving the elk meat enough time to absorb all the delicious flavors of the marinade. During this time, toss the meat occasionally to ensure it marinates evenly.

When you're ready to start the cooking process, line a baking sheet with aluminum foil and place a wire rack over it. Then, arrange the marinated elk slices on the wire rack, ensuring that they're not touching each other.

Preheat your oven to 175°F and bake the elk slices on the center rack for 4-5 hours. Be sure to rotate the baking pan halfway through to ensure even cooking. Once done, they should be completely dried out and leathery but not too tough to chew. (160°F internal temperature) *See note below.

Pro tip: You should be able to bend the jerky in half and it split but not break in half completely. (See step by step images in the post)

Allow the jerky to cool completely before sprinkling it with crushed red peppers and storing it in an airtight container in the fridge.