Reviewed: Sep. 5, 2009

SOOOOO YUMMY. this one is a keeper. we made the recipe as directed and liked it just fine. we 1/2 the recipe due to the amount of steak i had on hand. now i wished we would have made the full batch. make it worth while if you already have the oven on and it takes a while to bake. our next batch we are going to add less wozzy, more soy, more hot sauce, and more pepper! we baked it in the oven cuz we don't have a dehydrator and it worked great. 170 deg for about 4 hrs. we draped the meat directly on the oven rack and put a big piece of foil underneath to catch all the drippings. it worked great. at our local wal mart in the meat dept is a super thin cut steak called maleysia (sp?) it also says on the pkg its round steak. fairly cheap and it is the perfect thickness and super easy to mix up your merinade put in ziploc and move to coat. having that steak saved me tons of time. thanks for sharing.

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millertime

Cooking Level: Expert

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Reviewed: Jul. 18, 2009

This turned out great! I made mine in my food dehydrator and I have yet to master that...as I dried it out a little too much... it was almost brittle. I will try a few more times and I will get it figured. It had very good flavor tho! Thanks!

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angeldae23

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Drayton Valley, Alberta, Canada

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Reviewed: May 28, 2009

well.. I'm surprised it has lasted through the drying process without being attacked and eaten raw.. I was prepared to rate it last night before it got into the oven, the marinade itself smells heavenly. I did not have italian dressing mix, only an italian seasoning grinder mix which was amazing in it too. Super, super recipe, if this rating had 10 stars I'd give it 11!

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Lisa F.

Cooking Level: Intermediate

Living In: Wellsburg, West Virginia, USA

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Reviewed: Mar. 28, 2009

I've tried this recipe several times over the last couple of months and it's perfect. I personally don't add the entire teaspoon of hot sauce, barely a half tsp I would guess. For some strange reason it always comes out slightly different, but always good! It barely lasts a few days around here. Just a little sidenote: I dump my marinated meat into a colander and then lay it out on sheets of paper towels before putting it in the oven. This speeds up the drying time without altering the flavor. I didn't do this with my first batch and it molded after the second day (not that there was much left)so I've since done the pre-dry drying and it works a charm. I've even used cheaper clearance meat and made this jerky for my dogs with less salt and no hot sauce.

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KELLY759

Cooking Level: Intermediate

Home Town: Fishkill, New York, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 22, 2009

Since I bought a food dehydrator a few months ago, this is the ONLY jerky marinade I use. Absolutely fantastic! While on a recent deep-sea fishing trip my four friends raved about the jerky I brought. Because of this recipe, two were convinced to buy a dehydrator, and one has since bought 5 pounds of London Broil for me to make for him.

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TWELVEVOLTMAN

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Reviewed: Feb. 18, 2009

I like my jerky to be pretty spicy so I added crushed red pepper and used about 4 tsp. of tabasco chipotle pepper sauce. Everyone at work loved the jerky! Awesome recipe.

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Eric M

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Reviewed: Jan. 1, 2009

turned out like some really thin cooked meat. wasnt too excited. also it cost more than just purchasing the kind i really like. i did follow the recipe and dried in the oven. would be better from the smoker or dehydrator i think

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sheetz,A

Cooking Level: Expert

Home Town: Shelton, Washington, USA

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Reviewed: Dec. 13, 2008

Best recipe I've found. My husband and I started making it a few years ago.

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CTrumpinski

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Sherwood, Arkansas, USA

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Reviewed: Oct. 11, 2008

This recipe works perfectly! I didn't have enough worcestershire sauce on hand so I substituted HALF of it with liquid smoke (hickory), which I wanted to add anyway, and it came out great! Other than liquid smoke I followed the recipe exactly. I took it out after 4 hours and it's perfect. Thanks for a great recipe! I will make this for years to come.

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Dirtclod

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

Family says that this is pretty good jerky, although I myself am not a jerky fan. We will make it again I'm sure.

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livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Oct. 3, 2008

I make this every year with venison.The secret is slicing the meat thin and it helps to have the roast somewhat frozen.I have a gas oven that will only reduce to 170 degrees so this is what I dry it on. I put the meat on cookie sheets sprayed with Pam and turn meat over halfway through drying.It shrinks alot and takes about 10-12 hours to dry totally but it is delicious.

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GAYLEREYNOLDS

Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA

Living In: Danville, Virginia, USA

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Reviewed: Sep. 26, 2008

awesome........i smoke the meat for 2 hours then dehydrate for 3 hours

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66062

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Reviewed: Sep. 1, 2008

AWESOME !!!!!! THANK YOU..

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joenstacey99

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Reviewed: Aug. 8, 2008

Best jerky i've ever had! All I did different was minus the hot sauce and switched the salt with "hickory smoke salt". Turned out great!

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StubS

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Jul. 29, 2008

I've been using this site for years and this is the recipe that made me register! In a word, fan-freakin-tastic! Had the butcher cut the meat, trimmed the fat off myself, let soak about 20 hours. My oven only goes down to 170, but it worked out great... kept sneaking bites as it cooked :) Can't wait to try the oven method with other flavor marinades! Thanks T-Bird!!!

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: May 20, 2008

Good but I found lacking in flavor, I let it merinade for 36 hours. comments from my friends that had some we, its only ok. I will not make again, will try another recipe

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wild mountain

Cooking Level: Expert

Home Town: Medford, Massachusetts, USA

Living In: Wayne, Michigan, USA

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Reviewed: May 7, 2008

Excellent jerky-made as directed and it was pretty tasty but I would add more hot sauce next time.

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MrMojo

Cooking Level: Intermediate

Home Town: Chicopee, Massachusetts, USA

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Reviewed: Mar. 12, 2008

I thought this was an excellent and flavorful jerky recipe. It is not as salty as other jerky recipes I've tried, but i think that is a good thing. The italian seasonign adds an unexpected flavor and the hot sauce gives it a kick that replaces the need for more salt. Very flavorful!

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Winter Ivy

Cooking Level: Intermediate

Home Town: Harpswell, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Feb. 7, 2008

I make this to take camping, but if I make it too far in advance it all gets eaten before we leave the house! It's one of the best jerky recipes I've tried. I've started doubling the amount of hot sauce to give a little more kick.

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tater

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Feb. 4, 2008

I tried 3 different jerky recipes and this is the one. I make a lot of jerky now because every time I make a batch, it disappears within a day or two. My friends rant and rave about my jerky now and its all thanks to this recipe! I followed it exactly with the exception that I added a little bit of liquid smoke. Unfortunately it came out too salty for my taste (it was still delicious but just too salty). To change that I reduced the soy sauce to 1/2 cup and increased the Worcestershire sauce to 1 1/2 cups. Tastes absolutely perfect! If you want a decent recipe without strange weird ingredients that tastes awesome this is the one.

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