Mondo's Hot & Spicy Venison Jerky can substitute beef

From: ChellFeesh

On Jan 27, 2008

Just made this today w/ some venison that a friend hit w/ his truck!! I used a meat slicer to slice very thin strips... and I marinated in your recipe overnight. When I opened the bag to pull the meat out it smelled delicious and I was very excited about cooking it. I have tasted several jerky recipes in the past but this is the first I've cooked. I placed cooling racks on my cookie sheets to elevate the meat and flipped after 3 hours. I actually tasted a piece at that time and it is done, but I cooked another hour to make sure it's completely dry. It seems to cook much faster on the racks... or maybe it's because my meat is so thin. Either way, this is the best venison jerky I have EVER tasted... and my husband can't wait to take it to work for everyone to taste. The only change I made with this recipe is to use regular table salt since I didn't have kosher. Thanks for posting this tasty recipe!!

From: Growley

On Nov 20, 2007

This is the second year I've made this recipe. I gave some to my boss last year and this year asked him if he wanted some venison, he said just bring me some more of that jerky, it's the best I've ever had. I have to agree this is a great recipe.

From: wildeyeris

On Sep 19, 2006

Wow! Thanks for a great recipe. I ommited the the liquid smoke because I cooked the jerky in my smoker according to the smoker's directions. It has just the right flavor and spice! My parents who have been making their jerky recipe for years wanted this one and said they'll never go back. Thanks again!

From: Chef #JB9

On Dec 26, 2004

This recipe makes very good jerky. Next time, I'd either add a small amount of water(.25cup), or slightly reduce the soy and worchestershire sauces. again, a very good recipe!