Reviewed: May 5, 2012

I love this recipe, it was so simple but also so delicious. I added crushed red pepper and granulated garlic, and for the hot sauce I used sriracha.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sheilapearl

Reviewed: Feb. 5, 2012

This review is more for the cooking/dehydrating method than the actual recipe. For the recipe, I started with the soy sauce base and then basically raided my fridge for anything I thought would taste interesting (liquid smoke, apricot jelly, Worcestershire sauce, etc. etc.) The cooking method -- 160 degrees for 6-8 hours) was the best drying method I have ever used. It was so good, in fact, that I had stray animals coming to my door. Literally! We had a stray cat come, meowing at our doorstep, until we let him in. We ended up having to find him an adopted home due to my wife's allergies. But we thought it was funny that this beef jerky smelled so incredible that animals were flocking to our home. Kudos to the drying method! We loved the jerky!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jon-Paul

Cooking Level: Professional

Home Town: Picayune, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

Reviewed: Aug. 7, 2011

My version is pretty much the same with the exception of time to marinate. I let bottom round thinly sliced sit in my "secret" sauce for 30 min.(tat's it!) Any more time is just wasted. The meat will absorb any moisture within that time...storing is another issue...if there's any fat left...and I mean ANY...it will go rancid in no time. Usually don't let it go more than a week with consuming...if it's good it won't be a problem.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

cmikl3518

Reviewed: Aug. 6, 2011

Thought this was a good recipe. Will make it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rotley

Reviewed: Jan. 15, 2011

Love it! My family loves this recipe. They begged me to make more. I followed it exactly the first time around. I used Tabasco chipotle ]on the first round. Now I'm going to experiment with different hot sauces. I have used beef brisket as well as round. Either is tasty. I have tried other recipes on this site and this one was easy and my families favorite.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Karen

Reviewed: Dec. 22, 2010

One of my favorite recipes. I did add just a dash of liquid smoke flavoring to ours~

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Bethyj2u

Reviewed: Jul. 23, 2010

After making home made jerky you will never buy it again. This was the closest recipe I found that was like mine. I use London Broil, Liquid Smoke, and I slice the meat 1/8th of an inch and soak in the marinade for about an hour. I also use a dehydrator. Place the slices of meat (sides not touching) on the trays. Cover with lid on partial vent and cook for about 12 hours. Beyond GOOD!!!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JenToBeach

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Jun. 6, 2010

My mother made jerky before it was popular. This is pretty much how she did it. The flavor of this jerky is PERFECTION!! Sweet, salty, spicy enough to keep your interest up and the kids love it when you sneak it into their camping gear!! SSSHHHHH lol Thanks PeteIYC.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Feb. 21, 2009

One of the benefits of this recipie is that all the salt in Soy sauce preserves it. You don't need to add any additional salt to this.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

NOTYOURAVGJOE

Reviewed: Feb. 13, 2008

My husband made this. He added some red pepper flakes which gave the jerky an additional kick. The jerky held its flavor weeks after making it. Great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful