The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 30, 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 30, 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.
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Cooking Level: Expert

Home Town: Anaheim, California, USA
Living In: Victorville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 10, 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!
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JAN

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 1, 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! :)
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Cat

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 28, 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!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 20, 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!
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Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 10, 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.
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Home Town: Berkeley, California, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 3, 2009
(2006)I wish I could give this more than 5 stars!! We used this as a brine/marinade for a turkey. It ended up in the mixture for 36 hours but it was fabulous!!!!!! This is a definate keeper for our recipe files. (2009) This is an update for my original review. We have since used this recipe on venison & wild boar with terrific results. We have also used it as a marinade for chicken (whole and we beer-canned them with more marinade in the can), goose (roasted in the oven), and a fresh unsmoked ham. All were absolutely delish!!
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Living In: Marion, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 9, 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!
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Home Town: Alliance, Nebraska, USA
Living In: Bayard, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 23, 2009
YUM!! The recipe title says it all. It had all those flavors going on.
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Home Town: Saint Louis, Missouri, USA
Living In: Livermore, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 17, 2008
SO GOOD,I USED BUFFALO,YUMMY
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Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 6, 2008
The best jerky....I smoked it for three hours and then let it dry out for 1 more in my smoker without smoke. It was perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 3, 2008
So good!! everyone loved them
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Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 30, 2008
This is a great recipe! It has a wonderful sweet flavor, but does not have an odd after taste that teriyaki jerky often does. I kicked up the red pepper flakes the second time around as I like alittle more heat. This recipe works well with both venison and beef. Marinating longer is better!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 12, 2008
WOW!!!!! My husband is a first time hunter...got a moose and brought home a couple hunderd pounds of it! This is incredible! First time I have ever made jerky or done anything with "wild" game! I have to make it every other day because it doesn't make it to any of the three F's ~ fridge, freezer or friends! I didn't have pineapple juice or the teriyaki (sp?). So went without! Delicious! Used the marinade twice ~ there was enough and didn't want to throw out! First batch was with round the second top sirloin...both great. Sirloin a better choice! Incredible and my fam loves it with some cayanne in marinade and sprinkled on lightly before oven! 100 stars if I could give it! Thank you!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 15, 2008
I put a little cayenne pepper, and a big scoop of chili garlic sauce which made it spicy and real juicy!! it is smoky but if you store in a big bag for a day or two the flavor will just amaze you :) I put in the oven on 170 degrees and used tooth picks to hold up the meat on the rack for 4-5 hours and was very juicy. I also used London Broil and had Ralphs my grocery store slice up the meet real thin and I got about 3Ibs. I noticed when I changed the servings it was way to much and could of made another 5-6Ibs more if I wanted with what I had. word of advice, stay with the recommended amount with 4 servings if you are going to make more.
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