Mondo's Hot Spicy Venison Jerky Can Substitute Beef

Get ready to ignite your taste buds with Mondo's Hot Spicy Venison Jerky, a bold and flavorful snack that's perfect for hunters, outdoor enthusiasts, and spice lovers alike! This recipe combines tender venison—or beef, for a simple substitute—with a mouthwatering marinade of soy sauce, Worcestershire sauce, liquid smoke, and a medley of fiery spices like cayenne, crushed red pepper flakes, and paprika. The key to its irresistible flavor lies in the overnight soak that allows every slice to absorb the smoky heat. Slow-dried to perfection in a dehydrator or oven, the jerky boasts a satisfying leathery texture with just the right amount of chew. Whether you're packing for a hike or looking for a protein-rich snack, this spicy homemade jerky delivers big on taste with minimal effort. Tailored for easy preparation and long-lasting storage, it's the ultimate treat for any carnivorous craving!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 10

Ingredients

• 2 lbs Venison (or Beef)
• 0.5 cup Soy Sauce
• 0.5 cup Worcestershire Sauce
• 2 tsp Liquid Smoke
• 2 tbsp Brown Sugar
• 1 tbsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Cayenne Pepper
• 1 tsp Crushed Red Pepper Flakes
• 1 tsp Black Pepper
• 0.5 tsp Salt

Directions

Step 1

Trim any fat or sinew from the venison or beef, as fat can cause the jerky to spoil faster.

Step 2

Slice the meat into thin strips (about 1/8 to 1/4 inch thick) against the grain for a tender texture. For easier slicing, partially freeze the meat beforehand.

Step 3

In a large bowl, combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, paprika, garlic powder, onion powder, cayenne pepper, crushed red pepper flakes, black pepper, and salt. Stir well to create the marinade.

Step 4

Place the meat strips into the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap or transfer the mixture to a large resealable plastic bag.

Step 5

Let the meat marinate in the refrigerator for at least 12 hours or overnight for maximum flavor. Shake or stir occasionally to ensure even coating.

Step 6

Once marinated, remove the meat from the refrigerator. Pat the strips dry with paper towels to remove excess marinade (this ensures the jerky dries properly).

Step 7

Preheat your dehydrator to 160°F (70°C) or your oven to its lowest setting (usually around 170°F or 75°C).

Step 8

Arrange the meat strips in a single layer on your dehydrator trays or on wire racks placed over baking sheets if using an oven. Allow space between the strips for proper air circulation.

Step 9

Dry the meat in the dehydrator or oven for 4-6 hours, or until it becomes leathery but not brittle. Flip the strips halfway through the drying process for even drying.

Step 10

Check the jerky's doneness by bending a piece; it should flex and crack slightly but not snap.

Step 11

Remove the jerky from the dehydrator or oven and let it cool to room temperature. Store in airtight containers or resealable bags for up to 2 weeks at room temperature or longer in the refrigerator.

Nutrition Facts

Serving size	(1211.2g)

Amount per serving	% Daily Value*
Calories	1726.0

Total Fat 30.9g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 771.1mg	0%
Sodium 8004.8mg	0%
Total Carbohydrate 60.4g	0%
Dietary Fiber 5.3g	0%
Total Sugars 32.0g
Protein 286.0g	0%

Vitamin D 0IU	0%
Calcium 334.2mg	0%
Iron 42.0mg	0%
Potassium 4670.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.7%

Protein: 68.8%

Carbs: 14.5%