Reviewed: Oct. 26, 2009

I've been making jerky amongst other dehydrated foods for years now. After a little searching I found this one a few years back. I love sweet and hot jerky, and with a little tweeking I was able to improve upon it for my taste anyway. I added a little more brown sugar, used crushed pineapple on top of pineapple/ orange juice and cooked it down to a little thicker consistency. All in all a terrific recipe and just the kind I was looking for. This time I used venison and it was the best batch to date. I would recommend this to anyone who likes sweet/ teriyaki jerky... the pineapple really does set it off!!! Thanks for a really superb recipe!!!

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

Reviewer:

digger

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2009

This was my first attempt at making jerky, and wow, this was great! Might have a bit more kick than my dd will like so next time I'll leave red chili flakes off half the batch. Also, you can easily double the beef and not adjust the amount of marinade. I had waaaaaaay too much when I doubled everything. Thanks!

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

Reviewer:

ANDIALEIGH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2009

I've been doing Jerky for 20 years. I've tried hundreds of recipies. This is the bomb. ***USE ABOUT 1/2 THE LIQUID SMOKE*** I've given away about 3 lbs. to friends. Now they are asking when I'll doing more!

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

Reviewer:

jarls

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2009

I got a food dehydrator for Christmas last year and haven't done much with it. The other day, we decided to try to make beef jerky and found this recipe. I don't think I need to look anywhere else - this recipe is great! Tastes like "professional" jerky you might buy at the store or smokehouse.

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

Reviewer:

El Medico Loco

Cooking Level: Intermediate

Living In: Imlay City, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 22, 2009

This was a great recipe. Definitely a keeper! I made it exactly as stated, next time I'll probably cut back on the liquid smoke, I think it might have been too much.

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

Reviewer:

Ziegl_18

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2009

this is fantastic!! I was surprised at the reviewer who didn't think it smelled good while dehydrating because my entire family kept begging to know when it would be done! The seasoning on this is just right - no to sweet, not to spicy - the perfect combination of both for a jerky.

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

Reviewer:

Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2009

My entire family loves this beef jerky marinade! It smells awful when you are cooking the marinade, but it sure is worth it when it's time to eat it. It always amazes me how quickly the jerky disappears.

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

Reviewer:

Suzanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 9, 2009

I totally agree with Cat. I followed this recipe as is & it came out great. I tried three others on this site for a comparison & this is the best. I found at my grocery they slice beef for braising & it is perfect for this recipe, if you can find it, try it. Spearing the meat with a toothpick & hanging it from the top rack is a perfect way to dry the meat, just make sure you place some tinfoil on the bottom rack to catch the liquid. Delicious!

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

Reviewer:

JAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2009

Followed this recipe to a 'T,' which I believe is necessary to rate it properly. Absolutely perfect 'as is,' no changes to the ingredients. Just a suggestion for prep -- there's no need to marinate in two steps, just combine everything in one glass bowl (plastic absorbs smell) or Ziploc bag overnight. If you don't have a dehydrator, you can use skewers and hang them from one end in the oven at 150F for 4-5 hours. I also boil the leftover marinade for at least 10 min to rid of bacteria or until desired consistency and use it for BBQ sauce on beef, chicken or pork. Why waste it? Everyone loves this jerky, so it's the only one I make. Great recipe! :)

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

Reviewer:

Cat

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2009

This is the first jerky recipe I tried with my new dehydrator, and it was amazing! Love the little bit of sweet, balanced with the little bit of heat. And the marinade was so great, I think I'll try this with some other meats to BBQ. Thank you for the great recipe! I'll be making this all the time!

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

Reviewer:

Jennifer Klem

Cooking Level: Intermediate

Living In: Moncton, New Brunswick, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 18, 2009

Turned out wonderful. I marinated it all overnight... Didn't have a dehydrator so I did it on a sheet pan with a cooling rack above it for ventilation at 150deg for 2 hours and 200deg for another hour to hour and a half. It was wonderful. I also didn't use liquid smoke. It is so tender. SO GOOD!

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

Reviewer:

Toasted Garlic

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 8, 2009

This can easily be the best jerky that you have ever tasted. Necessary changes: marinate at least 24 hours in the fridge, and use too much marinade (too little will leave too little flavor). A few options to try: cut the meat cross-grain (this allows for tenderness and flavor soaking), use reduced sodium soy, gourmet teriyaki (make sure it contains some type of wine), use any lean cut of meat (typically some kind of round/top round), and finally the pepper flakes and spices should coat the meat before marinating.

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

Reviewer:

Davind

Cooking Level: Expert

Home Town: Berkeley, California, USA

Living In: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 6, 2009

i have to hide this from my boyfriend or the kids won't get any when they come visit! i use a dehydrator overnight and it's perfect! i also add some of JIM GOODE'S BBQ RUB to it as it makes my ribs sooo tender! don't skimp on the pineapple juice, the enzymes help to break down the meat. SOOO GOOD!

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

Reviewer:

SODABEAR

Cooking Level: Expert

Home Town: Alliance, Nebraska, USA

Living In: Bayard, Nebraska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2009

YUM!! The recipe title says it all. It had all those flavors going on.

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

Reviewer:

MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2009

We used this recipe to make deer jerky. We actually ground the meat and then added the marinade. This was a lot of marinade and we used it for about 3 1/2 pounds of ground meat. We let it marinate for about 4 hours and then used a jerky gun and a dehydrator. It has a wonderful flavor and we will definitely be making it again. Thanks!

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

Reviewer:

love2cook

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

Awesome! If it was up to my family and friends I could make a batch every day, it disappears so fast.

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

Reviewer:

SUZYPITTSBURGH

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

I didn't have pineapple juice, so I added 1/3rd cup molasses instead. Also added some extra pepper flakes for a little more heat. 1 lb of meat took 4 hrs. in the dehydrator at 155°f. Came out excellent

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

Reviewer:

Antibus

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2008

i omitted the liquid smoke,doubled the ground pepper and instead of the pineapple juice,i went with half apple juice and half honey.I smoked for 20 minutes with applewood chips and then put in the oven.it was the best jerky i have ever had.just incredible.I want to take the 5 tbsp of liquid smoke and use 5 tbsp of some other liquid that would compliment this recipe.Im a chef so i love to figure this stuff out.I will think of something.i was thinking of using a nice ice wine,something not too sweet.or maybe just 1/2 spicy bbq sauce and half water(2.5 tbsp of each)i think that would work great!i just made ot again,this time with the original recipe,it is better when you smoke the meat,but the taste was not all that different,stil.......SHAZAM!!!!awesome stuff.i bought a 18 pound roast and have made about 4-5 pounds of jerky.should last a while(doubt it!)

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