Reviewed: Apr. 20, 2012

So glad I found this recipe!! My husband is in Afghanistan and has been begging for beef jerky to be sent to him. He cannot have MSG, so I knew I was going to have to learn to make beef jerky if I wanted to be cost effective in sending him large quantities! He absolutely LOVES this stuff! (and so do all the other guys in his truck!) Thank you for posting!

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Reviewer:

vibedriver1

Reviewed: Mar. 16, 2012

Very nice flavorful taste! Dabbed the fat off the meat when it was done so it lasts longer. Slicing the meat against the grain makes it easier to bite off pieces.

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Reviewer:

Eric

Cooking Level: Intermediate

Home Town: Milpitas, California, USA

Living In: Concord, California, USA

Reviewed: Feb. 14, 2012

Delicious jerky

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Reviewer:

tashjean

Home Town: Payson, Arizona, USA

Reviewed: Dec. 31, 2011

Simply delicious. The marinade actually makes this work, and the taste of that comes through even after a day or two.

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Student

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Sunnyvale, California, USA

Reviewed: Dec. 29, 2011

I always like to follow the recipe the first time I try something.....if I knew how to cook it, I wouldn't be using a recipe. So, I followed this recipe exactly and it was GREAT! Cooked it for about 8 hours in my new excalibur dehydrator and it is way better than anything from a store! Thanks for sharing!

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Reviewer:

Kristy

Reviewed: Nov. 14, 2011

Great Flavor! I used low salt soy sauce and it was enough salt for me. Yum. My comments: I cut a top round roast lengthwise into two thick pieces. Avoid/remove the fatty or gristly areas (use for soup or stock). Lightly freeze the slabs. Cut along the grain to get the traditional texture - across the grain doesn't work well. Marinate two days for extra flavor saturation. A few times a day, massage and turn the bag to redistribute the marinade evenly. Line the bottom of your oven with foil to catch drips. I don't turn the oven on until I have it all loaded so it's not hot to work with. I also wipe down the door which gets VERY messy before heating. Separate the thin cuts from the thick cuts. Squeegee the marinade off with your fingers to remove excess. String tips of like sizes onto wooden kebab skewers. (I get 10 pieces easily on a skewer.) Then lace them through your oven rack so they all hang down. Alternate sides of the rack so you have them evenly distributed. Place the thinner cuts towerd the front so you can easily remove them when dried. Place a hot pad in the door to hold it slightly open to let the moisture escape.

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Reviewer:

Gramma_Rox

Cooking Level: Intermediate

Reviewed: Nov. 11, 2011

The best ever! I have made 6 batches of beef jerky now and everyone loves it. I tried the recipe twice with deer and it was great as well. The last batch of deer jerky I added a tablespoon of honey and it made the meat a little more moist and less wild taste for my wife. A+ all the way! I was a great way to use up the rest of the deer meet from the freezer.

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Bobwade

Reviewed: Sep. 24, 2011

Simple and delicious.

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lompoc sheri

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Lompoc, California, USA

Reviewed: Aug. 28, 2011

No suvivors! We made this last year and the jerky was gone in less than a week. The kids took it to school for snack. Actually have some in the oven slow-cooking right now! Such a great recipe!

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