Mondos Hot Spicy Venison Jerky Can Substitute Beef Recipes

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!

Steps:

• Slice the meat when it is lightly frozen.
• The cuts should be long, thin and with the grain.
• Cut across the grain if you want more tender, but more brittle jerky.
• Trim off all of the fat.
• Marinate strips in a glass container overnight.
• You may substitute 2 cups of red wine for the corn whiskey and water.
• Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap.
• Cook at minimum heat (150F) for 6 hours.
• Leave oven door ajar to allow moisture to escape.
• Meat should be dark, dry and store jerky in a cool, airtight container.

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.

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.

Steps:

• Mix all ingredients. Pour over meat and mix well. Put it in the fridge overnight. I use a dehydrator and a jerky gun to dry the stuff as I've found this is the best way to make jerky. Usually takes about 7 hours to dry.

Steps:

• Mix all ingredients together extremely well.
• Refrigerate for 3 days.
• Mix well once every day.
• Use a Jerky Gun to make strips and cook in a food dehydrator as directed by manufacture.