Below are instructions for using both elk cutlets, and ground elk, depending on your needs.

For cutlets:

1. Make sure the cutlets are a uniform thickness between 3/8 and 1/4 inch thick. 
2. Combine all marinade ingredients, add the jerky, and stir to coat all of it. 
3. Tightly cover with a lid, or saran wrap, and refrigerate for 12-24 hours, stirring, to make sure the pieces on top get resubmverged now and then. 
4. After the marinating time, drain the elk, and arrange on dehydrator trays. 
5. Dehydrate at 165º for 8 hours or overnight until completely dried through. 

For Ground:

1. Combine all ingredients stirring together well. 
2. Cut two pieces of parchment or freezer paper about 1 1/2 feet square.
3. Form ground elk into a large ball, and place in center of a piece of parchment paper.
4. Top with second piece, and gently roll to an even thickness of 3/8-1/4 inch. 
5. Remove top pieces of parchment, and use a knife or pizza cutter to score elk into 3/4-1 inch wide strips. 
6. Cut parchment paper into appropriate widths and lengths to fit your dehydrator trays, and transfer the jerky on its parchment paper onto the trays. 
7. Dry at 165º for several hours, to overnight. I do feel the ground meat jerky dries faster than the cutlets, but the exact time will vary depending on your dehydrator air flow, moisture content of the jerky, etc. The main thing is to make sure it’s completely dry before storing.