½  cup reduced-sodium soy sauce

¼  cup cider vinegar

2 TBSP brown sugar

2 TBSP finely chopped onion

1 TBSP canola oil

1 tsp garlic paste

1 tsp Pit Boss Mango Magic Seasoning

½  tsp. ground ginger

½  tsp. Pit Boss Smoke Salt & Pepper Rub

2 pounds elk tenderloin, cut into ½ inch strips

 

  1. Stir the first 9 ingredients in a bowl. Place strips of meat in a gallon zip lock bag and pour mixture over meat. Seal bag. Refrigerate. Marinate 2 -3 hours.
  2. Remove meat strips from bag. Thread strips, weaving back ad forth, onto skewers, Grill over medium heat until desired doneness. Turn once while cooking.