Mondos Hot Spicy Venison Jerky Can Substitute Beef Recipes

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MONDO'S HOT & SPICY VENISON JERKY (CAN SUBSTITUTE BEEF)



Mondo's Hot & Spicy Venison Jerky (Can Substitute Beef) image

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!

Provided by Monica in PA

Categories     Lunch/Snacks

Time 12h20m

Yield 1 large bag of jerky

Number Of Ingredients 9

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

Steps:

  • 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!

Nutrition Facts : Calories 1514.7, Fat 23.3, SaturatedFat 8.9, Cholesterol 773.2, Sodium 27461.1, Carbohydrate 86.2, Fiber 4.6, Sugar 50.8, Protein 231.7

JERKY LOVER'S JERKY - SWEET, HOT AND SPICY!



Jerky Lover's Jerky - Sweet, Hot and Spicy! image

If you love hot and sweet we're confident this will be your favorite. An ultimate treat for family outings, sporting events, camping or hiking trips. Pineapple juice is the key that ties the flavors together. Go easy on the black and red pepper as the flavor goes a long ways!

Provided by DIXYCHIK

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 5h10m

Yield 4

Number Of Ingredients 12

1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons cracked black pepper, or to taste
1 pound lean beef sirloin tip, sliced into 1/8 inch strips
½ cup brown sugar
⅔ cup soy sauce
¼ cup teriyaki sauce
¼ cup Worcestershire sauce
⅓ cup balsamic vinegar
5 tablespoons liquid smoke flavoring
½ cup pineapple juice
1 teaspoon red pepper flakes, or to taste

Steps:

  • In a small bowl or cup, mix together the onion powder, garlic powder, and some cracked black pepper. Season the meat lightly, using only part of the mixture. Reserve the remaining spices. Place into an airtight plastic container or bowl, and refrigerate.
  • In a saucepan over medium heat, mix together the brown sugar, soy sauce, teriyaki sauce, Worcestershire sauce, balsamic vinegar, liquid smoke flavoring and pineapple juice. Heat until the brown sugar has completely dissolved. Refrigerate marinade until cool.
  • Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
  • Arrange the beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes if using. Dry for 5 hours, or to your desired dryness.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 47.4 g, Cholesterol 60.3 mg, Fat 27.5 g, Fiber 1.2 g, Protein 23.3 g, SaturatedFat 6.5 g, Sodium 3319.4 mg, Sugar 38.9 g

SWEET AND SPICY VENISON JERKY



Sweet and Spicy Venison Jerky image

Sweet, with a kick to it.

Provided by Kristi Whittington

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time P1DT4h15m

Yield 8

Number Of Ingredients 12

½ cup brown sugar
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon lemon juice
3 tablespoons liquid smoke flavoring
1 teaspoon paprika
1 teaspoon hot pepper sauce
½ cup Worcestershire sauce
½ cup teriyaki sauce
⅓ cup soy sauce
1 pound venison, cut into 1/4 thick strips

Steps:

  • Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
  • Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
  • Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 22.1 g, Cholesterol 48.2 mg, Fat 6.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 1.3 g, Sodium 2186.4 mg, Sugar 18.1 g

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