Reviewed: Jan. 17, 2012

Great Recipe! Have made about 10 batches with this recipe and everyone has loved it!

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

Reviewer:

Reviewed: Jan. 14, 2012

Made this the other day...taste just like Wild Bills beef jerky. I used the oven method, my oven will only go down to 170 so I hung all my pieces from toothpicks on the top rack (pain in the butt plus knees and back were on fire..lol)covered bottom rack with foil then left the oven door cracked open a few inches with a little fan helping to circulate the air. Started it at 10 pm and it was perfect at 6 am. BEST recipe ever....however next time I'll add more black pepper. Thanks!

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

Reviewer:

mikethechef

Cooking Level: Intermediate

Home Town: Smithfield, Ohio, USA

Reviewed: Jan. 7, 2012

Delicious and the best jerky I've made yet! I did substitute brown sugar for the ketchup, but this stuff is addictive. If your new to jerky, get a dehydrator and a food sealer. Jerky is supposed to keep up to a couple years or better in the freezer though it never seems to hang around here long enough to find out.

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

Reviewer:

agreatsign

Reviewed: Dec. 5, 2011

To make this a 5 star recipe you need one secret ingredient. My father-in-law and I have tweeked this very recipe for years and you can play with it alot. However, one thing is a teaspoon or 2 of Dave's Insanity Sauce. Be careful with this stuff, it will set your world a blaze@!

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

Reviewer:

djralpht

Reviewed: Oct. 27, 2011

My husband is usually the jerky chef in our house. But with this recipe I totally showed him up. Everyone who tried it loved it. Thank you for posting this recipe.

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

Reviewer:

smarsten

Reviewed: Oct. 18, 2011

I've been making jerky for years and this is one of my favorites. It also works well hanging the strips with tooth picks in the oven. Put one rack on lowest level and cover with foil. Put another rack on top shelf - weave the toothpick at one end of strip and hand on rack! You can fit a lot more meat in your oven this way and it gets air. Thanks for the recipe

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

Reviewer:

laurie

Cooking Level: Expert

Home Town: Chetek, Wisconsin, USA

Reviewed: Feb. 27, 2011

Excellent recipe! I cut my meat much thicker than recommended here (~1/4 - 3/8" thick) and used a food dehydrator. I also like my jerky a bit spicy, so I added 4 Tbsp Tobasco and 1 Tbsp red pepper flakes to the marinade. Turned out perfect!

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

Reviewer:

AnimalWhiz

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Reviewed: Feb. 10, 2011

This is absolutely the best deer jerky ever! I have experimented with it a little..as I usually do a double batch, I have sometimes not doubled the ketchup but instead added the extra Tbsp using BBQ sauce instead. Also I have tried different varieties liquid smoke, mesquite and hickory, we like the hickory the best. Also I slice the meat while partially frozen, makes it much easier to slice, and I do it in a dehydrator.

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

Reviewer:

ivyscaped

Reviewed: Jan. 23, 2011

i made this today it was the first time i have made jerky it turned out great cant keep my kids out of it its not going to last long i am going to make this over and over thanks for the recipe

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