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!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!)
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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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Cooking Level: Intermediate

Home Town: North Haven, Connecticut, USA
Living In: Branford, Connecticut, USA

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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 15, 2008
We use this recipe for EVERY backpacking trip. Love the sweetness added by the pineapple juice. Other than adding a little extra red pepper flakes to the mix, we follow the recipe exactly. It's delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 12, 2008
This jerky is fabulous.
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Home Town: Aurora, Ohio, USA
Living In: Peoria, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 19, 2008
Yum! this was very good, just the right level of sweet. i did omit the hotter spices because i don't always do well with smoldering food.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 14, 2008
I have been making this all day! My daughter loves it..I used elk and apple juice instead of the pineapple juicel like another reviewer and this is great! I had just bought a counter top convection, toaster, and rotisserie oven and wanted to use it..It was perfect. The oven set on convection bake at 150 deg. and about 3 1/2 hours later it was done. Next time I think I will add ALL the spice to the marinade and more pepper flakes. But this is really good.
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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: Aug. 4, 2008
most excellent! This was great and I will make this again.
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Cooking Level: Expert

Home Town: Callahan, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 27, 2008
We raise beef cattle so I'm always looking for the "better" jerky recipe. Have tried many and this is probably the best. Marinated short cut rump and london broil steaks (about 5 lbs. total) in a double batch of the exact recipe and had enough left over for another 5 pounds of meat. Think I'm done looking for jerky recipes! Thanks!
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Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA
Living In: Putnam, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
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Reviewed: Apr. 17, 2008
So easy to make and great flavor. I had to throw some in the freezer just so it wasn't all consumed in one day.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 1, 2008
Good flavor, not too spicy or too sweet.
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Cooking Level: Intermediate

Home Town: Maple Lake, Minnesota, USA
Living In: South Haven, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 29, 2008
Pretty good recipe
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Cooking Level: Expert

Living In: Rockledge, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 28, 2008
Thanks for the recipe - we all loved it. Good flavorful meat - not just seasonings!!! I used a 4.5 lb bottom round roast, which trimmed down to about 4 lbs. Once it was semi-frozen, I sliced it with an electric knife WITH the grain, not across (if you want it chewy not dissolve-in-your-mouth). I doubled the sauce recipe, but even that was WAY too much - next time I'll use the extra half as steak marinade. I ground the peppercorns and crushed red pepper in my coffee mill. I put tin foil in the bottom of the oven and sprayed Pam on cake cooling racks so the marinade would be easy to clean up. It made 3 racks full. I cooked in my oven at 150 degrees for 4 hours. Worked well, but good luck leaving it alone long enough for it to dry!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 26, 2008
My family loved it, but to me it was just okay. I think it was the pineapple juice that gave it a strange flavor. I dried it in the oven, and it turned out great!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 22, 2008
This recipe is fantastic! I substituted regular vinegar for the balsamic to make it cheaper, and I added 1/4 cup of Bourbon I had sitting around. Additionally, I added half a teaspoon of salt to the dry spices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 6, 2008
This is the first jerky recipe I've ever tried and I wasn't disappointed with the results. Perfect balance of sweet (but not too sweet) and hot (but not too hot). Leaves behind a little bit of heat on your tounge but not enough to need that huge glass of water standing by. It's the best tasting jerky I've ever had. WAY better than the store bought variety. I followed the recipe exactly as written. 5 tbsp of liquid smoke scared me but you can't even taste the liquid smoke in the finished product. It just adds that great jerky scent that gets your taste buds going. An electric knife is a must have. I bought one for the purpose of making this recipe and I can't imagine having to slice the meat without one. One 5oz. bottle of soy sauce = 2/3c. No need to measure, just dump the bottle into the sauce pan. I used one 20oz can of crushed pineapple and strained it to get the pineapple juice. That yielded approximately 1 cup of juice so now I have enough pineapple juice to make another batch of jerky OR maybe I'll use the leftover juice and pineapple to make Acini di Pepe (another great recipe from this site). Talk to your butcher about the different types of meats that are popular for making jerky. You're not limited to one specific cut (some are leaner than others). Your butcher knows what's best. All in all, GREAT recipe I will be using A LOT. I may never have to put my dehydrator away again!! THANKS!!
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Cooking Level: Expert

Home Town: Canton, Ohio, USA
Living In: Germantown, Tennessee, USA

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