Reviewed: Feb. 22, 2012

I have to tell you BEST VENISON JERKY EVER!!! But I want to share my tweeks. For starters I used one whole back strap. But also Instead of pinaple juice I used coca cola I doubled the batch because I had 2 1/2 pounds of venison. I also used a whole tbs of fresh course ground pepper and instead of red pepper flakes I used a better hot pepper blend mine was homemade but anything hot with flavor! Soaked for 48 hrs. Smoked on a charcoal smoker with cherry wood. I also used vernors in the water bowl. Like I said best jerky I've ever had!!!!

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Reviewer:

ksmith1

Reviewed: Jan. 29, 2012

This is the best jerky that i have ever made or purchased anywhere! Very flavorful with just a small bite of heat at the end. I make a large batch every couple months and it never seems to last around the house for more than a couple days. My extended family and co-workers are always bugging me to make more. Definitely give it a try. You won't be disappointed!

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James

Reviewed: Jan. 10, 2012

Perfect recipe! A lot of ingredients but well worth it! One tip that I do, put everything in a 1 gallon zip lock bag with all the air pushed out to marinade. Every few hours I mix the bag without ever opening it. This way produces a more even flavoring and is much less messy! When I am done, I take the meat out and throw away the messy bag.

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patzfam5

Reviewed: Jan. 3, 2012

I absolutely love this recipe. This was our first time making beef jerky and it came out delicious! The only thing we didn't add was the red pepper flakes. Thank you!

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chrissyb7328

Reviewed: Dec. 5, 2011

Yummy! So good! We did it with round steak. Will try it with all sorts of different cuts of meat.

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Reviewer:

carrye

Reviewed: Nov. 8, 2011

This is a fantastic jerky recipe. I did add a few more ingredients to spice it up a bit after the first batch turned out a little too mild for my taste. First off, I added red pepper flakes to the spice rub as well as to the marinade. I also let the marinade simmer for a couple minutes just to give the peppers a chance to steep. I also added about a tablespoon of Thai chili garlic paste. And just for good measure I tossed in a few dashes of Tabasco. The result was a more flavorful, spicier jerky. Not flaming hot, but a little more bite than the original. This recipe is a FANTASTIC sweet and tangy base for jerky. I would also recommend beginning your drying process in the oven at around 300 degrees until the steam evaporates, then transfer to the drying racks. Getting the meat up to 160 degrees or so kills bacteria and speeds the drying. Then you move it to your dehydrator for another 3-4 hours (depending on how thick your slices are). I highly recommend this recipe. Nice work DIXYCHIK.

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Reviewer:

packerfan406

Reviewed: Oct. 30, 2011

Absolutely fantastic! My family LOVED this recipe. I made it for the annual guy's deer hunting trip. It was all gone before they got to the camp site!

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