Reviewed: Dec. 26, 2003

We draw names in our family each Christmas and make something homemade. I have three grown nephews who always appreciate food. I made this for one my nephews when I drew his name for homemade Christmas - everyone was trying to steel it from him. Great taste and easy to make.

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CILIAXKM

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Reviewed: Oct. 13, 2003

This recipe is awesome!!! I cut back on soy sauce and added more hot sauce, The husband and kids love it!!! They want me to make it every week!!!!I will never buy it again! It is so easy too! I use meat skewers to hang in oven instead of the tooth picks!Good job Terry!!!!!

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TEARDROPNH

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Reviewed: Sep. 17, 2003

Very tasty! I added a small amount of brown sugar as suggested, and some liquid smoke. Also used a 3-4 lb rump roast. Wasn't sure what the directions indicated so I sliced it into 1/4 inch slices, then 1/4 inch strips, maybe this is why it seemed to cook quicker. In just over 3 hours mine was quite dry and chewy. Very easy to throw together - the most time consuming thing is toothpicking the meat and hanging it. And it does smell strong while cooking and leaves a mess in the bottom of the oven, I just used one of those disposable foil trays and then threw it out! I've never tried jerky before but we all loved it, especially husband and son. I plan to make it again, just wish I knew more about how to store it and how long it should last (if it didn't get gobbled so quickly).

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SUZIN

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Reviewed: Jun. 9, 2003

Good recipe, worked well in my electric oven... I turned the heat up to 170 and cracked the oven door to exhaust the moisture. I tried it a second time substituting teryaki (sp) instead of soy and added some liquid smoke and chili powder... Liked it better this way, not as salty. Watch your time, don't over cook. Should bend not snap. Good stuff!

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RAYHALKS

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Reviewed: May 23, 2003

Great recipe! I trimmed all visible fat before cooking, and I also added 1 Tbsp of brown sugar to the marinade. Next time I make it, I will make sure to cut the meat as thin as possible.

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Snappykins

Cooking Level: Intermediate

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Reviewed: May 17, 2003

I was happy overall how this came out, but had a tough start. I wasn't sure how to get the meat sliced thinly, so I asked the butcher. He proceeded to slice into chunks a $14 cut of meat. I almost cried. I took the meat home and cut it again, it took me almost 40 minutes. The marinade was great, but I like it spicy so I added 3 teaspoons of hot sauce, still wasn't hot enough, I then added a teaspoon of red pepper flakes. I was nervous about the drying in my oven, but I did exactly as stated and it turned out great.

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JDOWNING

Cooking Level: Intermediate

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Reviewed: May 10, 2003

well, t-bird, this is a GREAT starting point, but for me, the flavor of the worchestershire sauce is too overpowering. i'm going to add some hickory smoked salt, more garlic and tone down the worchestershire in the next batch... the only change i made to the recipe was to add a little bit of brown sugar, maybe a couple of tablespoons, since i didn't really measure it. i still give it 4 stars since it IS good and got a great review from my husband! thanks for the recipe!

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sourdough girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Marysville, Washington, USA

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Reviewed: Apr. 28, 2003

Everyone LOVES this recipe!! I double the hot sauce to 2 tsp of habanero sauce. Whenever I make it I always get asked for more! I need a bigger dehydrator to keep up with the demand! This is an AWESOME recipe!! Thanks for sharing =)

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Spryte

Cooking Level: Expert

Home Town: Wakefield, Massachusetts, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 27, 2003

The cooking method worked very well! If anyone tries to make this beef jerkey, watch the heat and time as they vary from oven to oven. I cut down my baking time to 3.5 hours instead, and it was well done. Another suggestion is that do select meat with least fat as possible, and you will reduce tremendous amount of grease dripping while the jerky's being cooked (and your oven won't smell like it's burning too!).

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pretty1pink

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2003

What an awesome recipe. Several people loved this! Will pass it on for sure!

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TRYINGRACER7799

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Reviewed: Jan. 23, 2003

Probably one of the best jerky marinades I've ever had or tried. Easy to adjust the heat level, too for those that want to. Thanks!

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R. B. Miller

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Reviewed: Jan. 7, 2003

This was the most disgusting recipe I have ever tried! I placed even the thick foil down in the bottom of my oven and it still soaked through. The drippings on top of the foil smelled like they were going to ignite any second and ended up causing all the "jerky" to reek of smoke. I think I'll just buy my jerky from now on!! Maybe with a dehydrator and a better cut of meat. Yuck

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PEGI ECKERT

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Reviewed: Nov. 26, 2002

I made this recipe with another, I followed the recipe to the t. I live in Michigan and not sure if the recipe came from someome in higher altidudes. The marinated beef smelled so good! I used an "electric" oven. I keep my eye on the jerky hourly, unfortunately it turned out very dry even when cutting back on baking time. I throw out the whole batch. It appears that those that liked this recipe had "dehydrarors. I think I will try the dehydrator method and may find I write a different review.

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LUCKYME9

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Reviewed: Nov. 16, 2002

Pretty good, just not quite the flavor I was looking for. The cooking method worked very well though. Also, be sure to cut ALL the fat off the meat slices, as the fat doesn't cook right.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 7, 2002

I cooked this two ways. After the first 24 hours of marinading, I dried half of the meat in the dehydrator and put the remaining meat back into the fridge. The 2nd night, I cooked the rest of the meat in the oven as directed, which was much better...I'm not sure if that was due to cooking method or marinade time. However, my boyfriend and daughter thought this was too spicy while my roommate and I thought it was great. Will make again.

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DREGINEK

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Reviewed: Nov. 6, 2002

Very good. My husband really enjoyed the jerky. I used a Food Dehydrator and it worked out great!

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LEE61

Cooking Level: Expert

Home Town: Leominster, Massachusetts, USA

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Reviewed: Sep. 13, 2002

Well T Bird my husband is a happy man!! He's addicted to Jack Links (store bought) jerky, but complains about how expensive it is. This jerky is VERY TASTY, not as good as Jack Links, but much more tender! I added a tsp. of McCormick Montreal Steak Seasoning, and used coarse ground pepper, it added such a nice little kick! I saved the metal skewers from store bought shish kabobs & they work great. The guys at our super bowl party ALL loved this, THANKS!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Sep. 6, 2002

Was sooo good that the entire recipe (64 servings) fanished by the end of the day!! I used a dehydrator worked great.

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BLANGE

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Reviewed: Aug. 26, 2002

Never knew home-made beef jerky could be so easy to make and so tasty. My husband and his co-workers said this was THE BEST beef jerky they've ever had. Thanks for the recipe!

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GENJIRO

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Reviewed: Aug. 15, 2002

I made this for my husband to take to work and everyone asked for the recipe.I added chilli peppers and used italian salad dressing instead of the dry mix.Very good recipe.

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ELAINEEV

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