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
- Yields:
- Units:
14
People talking
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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RECIPE MADE WITH LOVE BY
@Monica in PA
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@Monica in PA
Contributor
"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!"
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The recipe is nice, but completely vague for anyone who's never made jerky, but loves it. Would have been far more helpful in depth so I didn't spend hours on other sites trying to figure out cuts, temps, etc.Reply
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This is the first time I've made jerky and I LOVE this. It's a bit salty for me but I don't like salt so next time I will just cut down on it but the flavor is great!Reply
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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
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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.Reply -
Used extra red pepper flakes and added a couple teaspoons of sriracha...nice and spicy! Will make this again!Reply
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