Mondo's Hot & Spicy Venison Jerky (Can Substitute Beef)
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Another hot & spicy recipe from my husband Mondo. After much experimenting he came up with this magic mixture. This recipe gets rave reviews. If you love this recipe make sure you try the hot & spicy pickles too in my cookbook!
- Ready In:
- 12hrs 20mins
- 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
- 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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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!Reply
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.Reply
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