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.

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!

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!

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

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.

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!

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

Not to bad for a throw together quick fix.

Excellent and simple! Modifications: I was out of onion salt so I used minced onion instead and skipped the additional salt since there is so much in the sauce anyway. Also, used a dehydrator rather than the oven. Very, very good flavor. Better than any I've purchased anywhere. My son is THRILLED with how we jerkied his first deer! Thanks!

Fabulous! My son loves beef jerky. He also loves venison. Put the two together and this is his favorie. So much cheaper than buying it also. He actually makes this himself. We usually have a lot of venison, so he makes it quite often, or often he doubles or even triples this recipe. He can put it away and quickly. Thanks for this recipe that we use and will use over and over.

this recipe is so awesome it taste just like the jerky my Mom used to make years ago. Brings back warm memories.

Full of flavor but not quite enough spice for us...we added some red pepper flakes to the marinade to give it that the added kick it needed.

I have never made jerky before and this came out perfect. It was gone within 24hrs... I'll have to make more next time! I did let it marinate a *long* time (3days....)

My husband goes hunting every year and he goes with a group. They don't eat venison so we usually get all the meat. So instead of buying a store bought seasoning decided to try this and we LOVE IT TRULY. Simple and great. Don't even know its venison.

I made this recipe but changed it a little. I only used 1 1/2 tbsp. liquid smoke, and I forgot the ketchup on accident. I'm glad I did, because the jerky turned out AWESOME! Just like store bought. Oh, and I sliced my meat a little thicker than what the recipe called for too.

Hubby the hunter extraordinaire loves venison jerky and also loves black pepper, so he adds more. We have a dehydrator with a ton of trays and there are times that I feel like a meat processing plant. One tip, we quadruple (or more) the recipe and use the 2.5 gallon ziploc bag to marinate. I can't speak to how the oven would work.

Not a bad recipe, I used Cajun worcestershire that I bought in the French Quarter when I visited New Orleans and added some cayenne and red pepper flakes to make it spicier. My husband, who I made it for, says it's pretty good, but thinks I can find a better recipe, so I'll keep looking. But this was easy to put together and I'd recommend it to others. As a sidenote, my oven's lowest temperature is 170 and this recipe calls for 160--it cooked for three hours at 170 and had a great chewy texture--something to try for those who don't want to wait six hours for the jerky.