Mondo's Hot & Spicy Venison Jerky (Can Substitute Beef)
- Ready In:
- 12hrs 20mins
- Ingredients:
- 9
- Yields:
-
1 large bag of jerky
ingredients
- 2 lbs venison steak, cut into strips
- 7 ounces soy sauce
- 7 ounces Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons kosher salt or 2 tablespoons sea salt
- 2 teaspoons black pepper
- 1 teaspoon liquid smoke flavoring
- 1⁄2 tablespoon garlic powder
- 1 tablespoon red pepper flakes
directions
- Cut meat into strips and remove all fat.
- Add all ingredients into ziplock bag and shake well.
- Marinade for 8-24 hours.
- Place on dehydrator.
- Remove after fully dried and place into a clean ziplock.
- For the first 1/2 day keep bag slightly opened so any remaining moisture will evaporate.
- Share with friends and family!
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Reviews
-
This marinade is delicious! I have used it many times since Christmas (when I found it)! My husband is very picky when it comes to jerky and this is the only one he loves. The only thing I do differently is add 1-2 tsp of habanero sauce, extra red pepper flakes and about 1-2tsp cayenne pepper. He likes it very spicy and works wonderfully with beef also! Thank you for sharing!
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While the initial flavor of this jerky was great, after a few days it was much too salty for my taste. I even used low sodium soy sauce (btw, for those that have Kroger available, their low sodium soy sauce has less sodium than kikoman low sodium soy sauce). I realize that salt helps preserve the jerky, but there must be a happy medium. Next time I will omit or reduce the kosher salt, and may even dilute the low sodium soy sauce. But again, the initial flavor was awesome.
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RECIPE SUBMITTED BY
Monica in PA
Pittsburgh area, PA
Hi! I was introduced to this great site by my friend Chef WJKING.
I'm excited to swap recipes with you!
I'm a SAHM to 6 year-old Olivia and 2 yr. old A.J. and wife to Armando.
My hobbies are: scrapbooking, reading, cooking/collecting cookbooks & recipes, geneaology and photography.
My favorite all-time cook-book was given to me as a gift from my good friend/cook Alisa...Julia Child's "The Way to Cook". These recipes are easy, high-flavor and extremely adaptable. She gives you lots of options and variations with 1 recipe.