Beef Jerky

“This is a good recipe, I also like to substitute venison for beaf.Great Jerky!!”

“I made this for the boyfriend, a jerky junky, and he loved it! We couldn’t believe how easy and mess-free it was to dehydrate it in the oven … and mine was done in about 4 or 4-1/2 hours at about 180 degrees F. The only changes we’ll make are to reduce the garlic powder (my request) and red pepper (his request), and he’s thinking about giving it a little whirl on a “cool” grill, just to briefly smoke it with a few oak chips. Thanks for coming to my recipe request rescue (say that 10 times fast!”

“I used deer meat, about 2 lbs.It was great!I loved it, all the boys in the family loved it, and I will definitely make them again!.I laid the strips of meat out the oven rack (and on punctured aluminum foil where the slices were too small to not fall through).I baked at 150 for 6 to 7 hours, checking ever hour after 4.”

“wow …that was better than jack lynn jerky … next time im gonna put less salt but overall this is the best … i put in oven at 170 for 6 hours and it was PERFECT”

“So much better than store bought!My son, who is a jerky connoiseur, gobbled it down.I can see I better watch for sales on flank steak so I can keep this around.”

“Oh wow, thanx Diana! This was excellent jerky. Although I did let DH eat some of it, I ate most of it myself. It’s hard to buy good jerky here and it’s priced at about $50.00 or more a kilo. The only thing I changed was not to use red pepper flakes because I couldn’t find any here. You’ve made one American a very happy person since I’ve been dying for jerky since I’ve come here. Thanx again!”

“I love how simple this jerky marinade is. Plus, I was specifically looking for something without worcestershire sauce. It comes together easily and makes a great tasting jerky. I used minced garlic in place of powder and loved the kick that comes from the red pepper flakes. Thanks for posting. This is a great recipe!”

“Very good, I used London Broil instead of flank steak and it was wonderful!”

“I used low sodium soy sauce and followed the recipe other than that.We loved this jerky.The red pepper flakes puts a little punch in each bite, so if you don’t like hot cut back a little!I am going to try this with turkey next time!”

“The marinate was very good.The only thing I changed was I used center cut round steak,It’s a better cut for jerky.Over-all it had good flavor!”

“Holy Tamole !!!This was fantastic — did the Worchestershire Sauce also, it was wonderful.Dried a WHOLE oven full in 6 hours. Hung each peice by a toothpick on the top rack and lined the bottom rack with tin foil.It dried in 6 hours at 150 degrees F.Just went out to Sam’s Club to buy more meat to make a second batch.EVERYONE who set foot in this house in the last few days LOVED it.It went in 2-3 days.Thanks for the recipe and suggestions everyone!”

“Good recipe — I agree with the addition of Worcestershire.Flank steaks come in many sizes, so perhaps it will help to give a benchmark number.I doubled the recipe and it was just about right for a sliced-up 3 1/2 pound eye round roast.Number of servings depends on use (for example, whether this is jerky for a snack or jerky as the mainstay source of protein on a backpacking trip).A 1 1/2-2 pound flank steak gives you a quarter pound of meat to start with, so that would make 6-8 servings of a pretty hefty snack. If you’re backpacking, you’ll want more per person.”

“This is a very good recipe.I added some worchestshire(sp) sauce to it the second time and it added a nice zing.”

“This is an extreemely easy and flavourful recipe – I love it – Good Job DiB’s”

“Excellent recipe! My husband has recently acquired a costly addiction for convenience store jerky, so I decided it was time to try my hand at making it at home. I doubled the recipe and used freshly minced garlic instead of the garlic powder. My husband declared that this was much better than his favorite sweet and spicy brand (but it cost much, much less)! Thank you so much!”