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

I remember the first time I tried Mondo’s jerky. It was a sweltering summer afternoon, spent helping him tinker under the hood of his vintage pickup truck. Covered in grease and sweat, he tossed me a piece, a glint in his eye daring me to take a bite. The explosion of flavor – savory, sweet, spicy – was an absolute revelation. It was unlike any jerky I’d ever had, and that single bite sparked a lifelong love for this incredibly addictive treat.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 8-24 hours
• Total Time: 8 hours 20 minutes – 24 hours 20 minutes
• Yield: 1 large bag of jerky
• Dietary Type: High Protein

Ingredients

• 2 lbs venison steak, cut into strips (or substitute with lean beef)
• 7 ounces soy sauce
• 7 ounces Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons kosher salt or sea salt
• 2 teaspoons black pepper
• 1 teaspoon liquid smoke flavoring
• ½ tablespoon garlic powder
• 1 tablespoon red pepper flakes

Equipment Needed

• Ziplock bag (gallon size)
• Food dehydrator

Instructions

1. Begin by preparing the venison (or beef). It’s crucial to cut the meat into thin strips, about 1/8 to 1/4 inch thick, and remove all visible fat. This ensures even drying and prevents spoilage. Slicing partially frozen meat can make this process easier.
2. In a large ziplock bag, combine the soy sauce, Worcestershire sauce, brown sugar, kosher salt (or sea salt), black pepper, liquid smoke flavoring, garlic powder, and red pepper flakes. Seal the bag tightly and shake well to ensure all ingredients are thoroughly mixed.
3. Add the venison strips to the ziplock bag, making sure the meat is fully submerged in the marinade. Squeeze out any excess air, seal the bag, and massage the marinade into the meat.
4. Place the bag in the refrigerator to marinate for 8-24 hours. The longer it marinates, the more intense the flavor will be. For maximum flavor, marinate for the full 24 hours. Turn the bag occasionally to ensure even distribution of the marinade.
5. After marinating, remove the venison strips from the bag, allowing any excess marinade to drip off. Arrange the strips in a single layer on the trays of your food dehydrator, making sure they are not overlapping.
6. Set the dehydrator to a temperature between 155°F (68°C) and 160°F (71°C). Dehydrate for 8-24 hours, or until the jerky is fully dried. The exact time will depend on the thickness of the strips and the efficiency of your dehydrator. Check the jerky periodically for doneness. It should be leathery and pliable, but not brittle. A good test is to bend a piece; it should crack but not break.
7. Once the jerky is fully dried, remove it from the dehydrator and place it into a clean ziplock bag.
8. For the first half-day or so, leave the bag slightly open. This allows any remaining moisture to evaporate, further preventing spoilage. This step is crucial for ensuring a long shelf life.
9. Once the jerky has cooled completely and any residual moisture has evaporated, seal the bag tightly.

Expert Tips & Tricks

• Slice with the grain for chewier jerky and against the grain for more tender jerky. Experiment to find your preferred texture.
• For extra heat, add a pinch of cayenne pepper or a dash of hot sauce to the marinade.
• If you don’t have a dehydrator, you can use your oven. Set it to the lowest possible temperature (ideally below 200°F or 93°C), prop the door open slightly to allow moisture to escape, and bake the marinated venison strips on a wire rack for several hours, checking frequently for doneness.
• Before dehydrating, pat the meat strips dry with paper towels to remove excess marinade. This will help speed up the drying process.

Serving & Storage Suggestions

This hot and spicy venison jerky is perfect as a high-protein snack on its own, or as a flavorful addition to hiking trips and outdoor adventures. It also pairs well with a cold beer or a spicy Bloody Mary.

Store the jerky in an airtight container at room temperature for up to two weeks. For longer storage, keep it in the refrigerator for up to a month or freeze it for up to six months. If freezing, thaw completely before consuming.

Nutritional Information

(Note: These values are estimates and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	252 kcal	13%
Total Fat	3.9g	6%
Saturated Fat	1.5g	8%
Cholesterol	129mg	43%
Sodium	4577mg	191%
Carbohydrates	14.4g	5%
Fiber	0.8g	3%
Sugar	8.5g	–
Protein	38.6g	77%

Variations & Substitutions

• Beef Jerky: As mentioned, you can easily substitute lean beef for the venison. Choose a cut like flank steak or top round.
• Sweet & Spicy: Add a tablespoon of honey or maple syrup to the marinade for a touch of sweetness to balance the heat.
• Smoked Paprika: Incorporate a teaspoon of smoked paprika into the marinade for a smoky depth of flavor.
• Spicy Level Adjustment: Reduce the amount of red pepper flakes for a milder jerky, or add more for extra heat. You could also use a different type of chili flake.
• Gluten-Free: Ensure the Worcestershire sauce you use is gluten-free, as some brands contain gluten.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of meat besides venison or beef?
A: While venison and beef are ideal due to their leanness, you could experiment with other lean meats like turkey or even bison. Just be sure to trim off any excess fat.

Q: How do I know when the jerky is done?
A: The jerky should be leathery and pliable, but not brittle. It should crack when bent, but not break.

Q: Can I make this jerky without a dehydrator?
A: Yes, you can use your oven on the lowest possible setting, with the door slightly ajar to allow moisture to escape.

Q: How long will the jerky last?
A: Properly stored jerky can last for up to two weeks at room temperature, a month in the refrigerator, or six months in the freezer.

Q: My jerky is too salty. What can I do?
A: Next time, reduce the amount of salt in the marinade. You can also soak the meat in water for a short period before dehydrating to draw out some of the salt.

Final Thoughts

Mondo’s Hot & Spicy Venison Jerky is more than just a snack; it’s a testament to the power of simple ingredients and a little culinary experimentation. This recipe is a true crowd-pleaser, and I encourage you to give it a try. Don’t be afraid to adjust the spice level to your liking, and most importantly, have fun with it! Once you’ve perfected your batch, share it with friends and family – they’ll thank you for it. And if you’re feeling adventurous, pair it with a local craft beer for the ultimate flavor experience. Happy snacking!