Reviewed: Nov. 11, 2009

Have made this about 4 times now. Everybody loves, loves, loves it. Hubby took it to work and they all wanted to put in "orders" for more. Perfect way to use up the leftover deer roasts before hunting season starts again and freezer is refilled. Make a double recipe and just fills our dehydrator.

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tv608

Cooking Level: Intermediate

Home Town: Kingsville, Maryland, USA

Living In: Forest Hill, Maryland, USA

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Reviewed: Sep. 20, 2009

This jerky was very flavorful-we used a food dehydrator and it only took about 18 hours to fully dehydrate. We sliced the venison pretty thin and it was slightly crunchy and chewy all at once. Thanks!

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JENNIFER_113

Cooking Level: Expert

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Reviewed: Jun. 8, 2009

Great recipe! I make it every week.

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sharon

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Reviewed: Mar. 20, 2009

My Jerky turned out perfect in my dehydrator. Next time I make this I will leave out the liquid smoke.

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Diane

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Reviewed: Jan. 25, 2009

This is the best! Way better than anything you could buy in a package. I divided the recipe and put red pepper flake in half. Both tasted awesome, but I am a fan of a little spice.

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jmofaustin

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Reviewed: Jan. 7, 2009

This was very good. I didn't have onion salt, so I used about half a regular onion - small dice. Added kosher salt since meat loves salt. Used stainless steel cooling racks and placed them on old cookie sheets to minimize the mess in the oven. Getting ready to make a second batch!

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wen-delicious

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Reviewed: Dec. 11, 2008

Recipe as is tasted fantastic! My second batch I added 1/2 Tb red pepper flake and 1/2 tsp cocoa-chili powder...it has been a HUGE hit!

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carpenter115

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Nov. 25, 2008

This is a great recipe. The only thing I did diffent was added some brown sugar and more pepper. And according to my husband it was great, but he would have liked it even more peppery. My 1st batch was gone in 8 hours!

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AllisonDillon

Cooking Level: Intermediate

Living In: Homer, Louisiana, USA

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Reviewed: Nov. 23, 2008

Finally a excelent recipe with out MSG.Made just like the recipe reads.A=

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Dave

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Reviewed: Oct. 23, 2008

Great recipe,took some to work and all the guys loved it.

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Jordy5teg

Cooking Level: Intermediate

Home Town: East Wenatchee, Washington, USA

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Reviewed: Oct. 13, 2008

This was very good, although we did add about 2 tablespoons of brown sugar and were glad we did. We will also probably double the black pepper next time, but that's just a personal preference for peppery jerky. Used a food dehydrator and it was fantastic, going fast :)

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Trailer Park Gourmet

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Reviewed: Sep. 21, 2008

this is a great recipe that is simple and i would like to try some teriyaki i made it twice and the second time i cooked it 2 hours less and it still came out fine

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jketron8

Cooking Level: Expert

Home Town: Norton, Virginia, USA

Living In: Kingsport, Tennessee, USA

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Reviewed: Aug. 6, 2008

Too heavy on the smokey flavor for me personally, and lacking in spice. Easily fixed by tweaking the recipe though. My oven only goes down to 170 degrees so my cook time was shortened by about an hour.

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Holly

Cooking Level: Beginning

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Reviewed: May 17, 2008

Made your recipe today. It turned out excellent! The only change I made was to add 2 tablespoons of Frank's Hot Sauce which made it a little spicy. Will be using this as my new jerky recipe. Thanks!

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TREUTEL

Cooking Level: Expert

Living In: Nekoosa, Wisconsin, USA

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Reviewed: Feb. 12, 2008

This was the best! I marinated for an additional day (or two) and added red pepper flakes, my friends couldn't get enough! I sent it to school with my son as a snack and his teachers are requesting more. Thanks for sharing!

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APIZZITOLA

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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Reviewed: Feb. 7, 2008

Hubby gobbled this up! I just added spices until I felt like it was right though.

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Jessica Hydo

Cooking Level: Expert

Home Town: Cozad, Nebraska, USA

Living In: North Platte, Nebraska, USA

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Reviewed: Jan. 15, 2008

My father and I are deer hunters and we usually have a lot of meat in the freezer after every season. The past couple of years I have asked my best friend, and best deer hunter I know, for different recipes to use for jerky that his family of deer slayers and game cooks have gathered and used over the years. This year I strayed away and used this recipe. This recipe was MUCH better than any home remedy I have ever used. I gained so much confidence in this recipe that I had a taste test for my best friend’s entire family. They all agreed that THIS recipe was THE BEST. The only changes I made were to add an additional ½ amount of black pepper needed and switched the worcestershire sauce and liquid smoke amounts needed for a little more flavor and kick. Awesome recipe.

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cmasson

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Reviewed: Nov. 21, 2007

I tried this recipe this last week with it being deer season and all... and it turned out really well! Instead of cooking it in the oven though I used a dehydrator but the marinade was great. I made one other change, i added just a small handfull of brown sugar to the maridnade before I put the meat in and like I said it turned out great! Everyone loved it!

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alexia

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Reviewed: Nov. 13, 2007

I actually haven't tried this particular recipe but it looks very similar to one that my dad used a lot. Just a note that I thought might be helpful is that instead of laying the strips directly on the racks we would put a toothpick through one end of the strips and hang them vertically from the rack. I might add that even if you carefully line the oven with aluminum foil you will still have a messy oven to clean, I guess that is why my mom hates deer season. lol

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