Sweet and Tangy Beef Jerky Recipe
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05/30/2009
Followed this recipe to a 'T,' which I believe is necessary to charge per unit it properly. Admittedly perfect 'as is,' no changes to the ingredients. Just a suggestion for prep -- at that place's no need to marinate in 2 steps, just combine everything in one glass bowl (plastic absorbs smell) or Ziploc pocketbook overnight. If you don't have a dehydrator, yous can use skewers and hang them from i end in the oven at 150F for four-5 hours. I also eddy the leftover marinade for at least 10 min to rid of bacteria or until desired consistency and use it for BBQ sauce on beef, chicken or pork. Why waste product it? Anybody loves this jerky, so it's the only ane I brand. Cracking recipe! :)
12/07/2005
My husband used venison instead of beefiness. It turned out great, although I didn't read the instructions thoroughly and mixed together all the ingredients listed. I didn't cook the marinade in a saucepan either. I just put everything in a big ziploc and allow the meat soak overnight. My family and his family all thought it'southward the best hasty recipe we've plant.
06/21/2006
Excellent stuff! I improvised slightly: get-go, I got home and realized I had no dark-brown saccharide. I did, however, have Sweet & Low Brown (brown sugar substitute). I used the recommended conversion amount for the sweet & low. I also used low sodium soy sauce - but ran a picayune brusk on the amount. I utilize Wright'due south liquid smoke - and it'due south really Actually strong, and then I only used well-nigh half the amount. I substituted Penzey's Spices Blackness & Scarlet Spice (black pepper & spicy cayenne blend) for some of the pepper as well. Results? Amazing! The faux brown sugar worked really well, the smokey flavour is definitely there, and the Black & Red Spice gives it an added kick. Can't forget the pepper flakes! Definitely volition brand this over again, and can't wait to share this with my friends!
05/24/2006
Parents have an organic subcontract and we got a half a cow for Christmas... in that location's no way between the two of united states nosotros tin eat that much meat, so I recently purchased a dehydrator and this is the kickoff recipe I tried. I feel no need to search for additional recipes. This is perfect! Purchased stonemason jars and will make custom lables filled with this jerky to give equally gifts... if at that place is any left :) Thank you!
09/16/2010
If you don't have a nutrient dehydrator, this tin be made in the oven too. Just lay the meat on cooling racks on top of foil-lined blistering sheets and bake on 150 degrees for 5-6 hours. Open the door every now and then to allow steam escape. So easy!
04/01/2006
The jerky was perfect! I tried the marinade with turkey legs and chicken thighs and YUM! The meat melts off the basic! I'grand making it once again today and I'chiliad going to fill my smoker with chicken, turkey, and short ribs. Delicious!
07/xv/2005
This was and so yummy. I've made it twice in the past month. I tried to follow the verbal recipe but had a trouble with the onion powder in my cupboard. I ended up using minced onion, it was succulent. Oh yeah, only used four tbls liquid smoke too. I plan to get in a lot. Cheers Dixychik!
03/08/2009
This can easily be the best hasty that you have ever tasted. Necessary changes: marinate at least 24 hours in the refrigerator, and use too much marinade (too fiddling volition leave too lilliputian flavor). A few options to try: cut the meat cantankerous-grain (this allows for tenderness and flavor soaking), use reduced sodium soy, gourmet teriyaki (brand sure it contains some type of wine), use any lean cut of meat (typically some kind of round/tiptop round), and finally the pepper flakes and spices should glaze the meat before marinating.
07/02/2006
customized this to 12 servings and had a quart of marinaide also much. overall tasted expert simply could non tell if pineapple juice was there or not.
05/03/2006
This recipe has a wonderful taste! WOW! It makes my mouth water even earlier I start to chew. The honey gives information technology just plenty sweatness to balance the hot. It is our new favorite hasty recipe! Wonderful!
07/30/2006
Excellent!! Cutting back on the liqid smoke and no pepper flakes. Sweet and sassy.
eleven/13/2006
Amazing Jerky!! I fabricated it just how the recipe said to and information technology was perfection.
eleven/08/2011
This is a fantastic jerky recipe. I did add a few more ingredients to spice it up a bit after the first batch turned out a piffling too mild for my sense of taste. First off, I added red pepper flakes to the spice rub equally well as to the marinade. I also permit the marinade simmer for a couple minutes merely to give the peppers a run a risk to steep. I as well added nigh a tablespoon of Thai chili garlic paste. And merely for good measure out I tossed in a few dashes of Tabasco. The result was a more flavorful, spicier jerky. Not flaming hot, merely a little more bite than the original. This recipe is a FANTASTIC sweet and tangy base of operations for jerky. I would also recommend outset your drying process in the oven at around 300 degrees until the steam evaporates, and so transfer to the drying racks. Getting the meat up to 160 degrees or then kills bacteria and speeds the drying. So you move it to your dehydrator for another iii-4 hours (depending on how thick your slices are). I highly recommend this recipe. Nice piece of work DIXYCHIK.
07/28/2013
I have made jerky for 20 years. This recipe is pretty good. Afterwards reading the comments; I decided to make some small tweaks. Start; I doubled the pineapple juice and simmered it to concentrate the sweetness. And then, I added a ¼ cup of orange juice along with the other ingredients ( I employ a smoker so, I omitted the liquid smoke). I doubled the dry ingredients / coated the meat and let it marinade for 4 hours. Then I added the liquid marinade and let it set over night. I don't pound the meat before smoking; I like the large chew. "This step is essential" before smoking / dehydrating; take meat and out of the marinade and place it on a towel. Identify another towel on top to absorb the moisture. And then, put the meat on a rack (uncovered) for an hr or until the color turns grey. This helps the curing process and stops the marinade / seasoning from exiting the meat when smoking dehydrating. I promise you lot observe this hint helpful!
06/nineteen/2012
This was not good! I'k non sure how it got such high reviews. I followed the recipe exactly. The finish result was slightly sticky jerky with a caramelized coating. It was more of "spicy beefiness candy" than a traditional jerky. Likewise, this make a LOT of marinade...you could utilize a lot more than the recommended 1lb of meat for the amount of marinade the recipe yielded.
06/29/2010
Excellent Recipe. Makes really exceptional hasty. Though after using the recipe a dozen times or so I discovered that you lot don't need to spread the dry out ingredients on the meat directly. Instead I put all the spices into a coffee grinder, basis them into a fine powder, then just mixed them into the marinade. I should annotation that I marinade considerably longer than the recipe recommends, at to the lowest degree a full twenty-four hour period, and I use a Foodsaver Vacuum seal jar.
eleven/15/2010
great gustation, we doubled the recipe and used it on 6 lbs of goose breasts, information technology would taste every bit as good on deer. Delicious. I omitted the liquid smoke and placed in the smoker with hickory pucks. 4 hrs at 160 degrees worked bang-up.
03/28/2008
Thanks for the recipe - we all loved it. Good flavorful meat - not just seasonings!!! I used a iv.5 lb bottom round roast, which trimmed downwards to about 4 lbs. One time it was semi-frozen, I sliced it with an electric knife WITH the grain, not across (if you desire it chewy non deliquesce-in-your-oral fissure). I doubled the sauce recipe, but even that was WAY too much - next fourth dimension I'll use the extra half as steak marinade. I footing 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 exist easy to clean up. Information technology fabricated 3 racks total. I cooked in my oven at 150 degrees for 4 hours. Worked well, but practiced luck leaving it alone long plenty for it to dry!
09/21/2009
I've been doing Jerky for xx years. I've tried hundreds of recipies. This is the flop. ***Employ ABOUT 1/two THE LIQUID SMOKE*** I've given away about iii lbs. to friends. Now they are asking when I'll doing more!
02/06/2008
This is the first hasty recipe I've ever tried and I wasn't disappointed with the results. Perfect balance of sugariness (only not as well sweet) and hot (but not besides hot). Leaves behind a little chip of oestrus on your tounge merely not enough to demand that huge glass of h2o standing by. It's the best tasting jerky I've ever had. WAY improve than the store bought variety. I followed the recipe exactly as written. 5 tbsp of liquid smoke scared me but you can't even gustation the liquid smoke in the finished product. It simply adds that cracking jerky scent that gets your gustation buds going. An electrical 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. Ane 5oz. canteen of soy sauce = ii/3c. No need to mensurate, just dump the canteen into the sauce pan. I used ane 20oz can of crushed pineapple and strained information technology to get the pineapple juice. That yielded approximately 1 cup of juice then now I accept enough pineapple juice to make some other batch of jerky OR maybe I'll use the leftover juice and pineapple to make Acini di Pepe (another smashing recipe from this site). Talk to your butcher about the different types of meats that are pop 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!! Cheers!!
08/27/2005
Yum! Perfect just the fashion information technology is.
06/09/2009
I totally hold with Cat. I followed this recipe as is & it came out great. I tried three others on this site for a comparison & this is the all-time. I institute at my grocery they slice beef for braising & it is perfect for this recipe, if yous can find information technology, try information technology. Spearing the meat with a toothpick & hanging it from the top rack is a perfect way to dry the meat, just make sure y'all identify some tinfoil on the bottom rack to catch the liquid. Succulent!
09/09/2010
I make my husband beefiness jerky every time he goes to the field, and this is by far his favorite. I make as written and information technology is succulent....
01/01/2010
Okay this was a large hit. I bought a dehydrator just for this recipe. I ended upward making 4lbs the showtime day which doesn't cease up being much. I made some extra spicy with heavy red pepper to ship to my brother. I doubled the marinade since I planned on doubling the meat but it was soooo not necessary. I had so much marinade that I am on my 8th lb of beef! Information technology was such a striking and I had all of the marinade already I figured why the heck non! Great gifts. I accept some marinating right now and instead of using ruby-red pepper flakes I think I am going to employ dried Jalapeno flakes that I take. I also fabricated a plain batch with no spice.. This recipe is defintely a keeper! I don't think it is sugariness at all. Mayhap next time I would cut back a bit on the liquid fume.
01/27/2010
REALLY good. Perfect blending of savory, sweet and spicy! PLENTY of marinade too, it coated everything and i had a little more than a pound of meat. Thanks for sharing!
x/26/2009
I've been making jerky amongst other dehydrated foods for years at present. After a little searching I found this one a few years back. I beloved sweet and hot jerky, and with a fiddling tweeking I was able to improve upon it for my gustatory modality anyhow. I added a little more than chocolate-brown sugar, used crushed pineapple on top of pineapple/ orange juice and cooked it down to a little thicker consistency. All in all a terrific recipe and only the kind I was looking for. This time I used venison and it was the best batch to date. I would recommend this to anyone who likes sugariness/ teriyaki jerky... the pineapple actually does set it off!!! Thank you for a actually superb recipe!!!
03/31/2006
My beau loves it! It takes a footling fourth dimension, but well worth the await!
06/26/2011
Perfect. Simply next time I will cut my meat thicker. My thicker pieces were a chip more than tender than the thin pieces. I also marinaded my meat for 24 hours before drying and it took well-nigh 16 hrs to dry. My dryer doesnt take those fancy blower elements in it, so information technology takes longer for my food to dry out.
03/26/2010
Love, love, love this recipe! I did make a few changes. I utilize Round Roast instead of steak and coat the cut meat with salt, pepper, onion powder and garlic pulverisation by eye. I don't cook the other ingredients in a sauce pan, I but add them together and toss the meat in. Likewise, I add some hot sauce to the mixture, about a teaspoon (manner more than for my boyfriend though. Maybe two tablespoons), but the longer yous let it sit the hotter it gets! I as well let it soak overnight in the fridge, at least six hours, but I prefer 12. :) I don't sprinkle whatever more seasoning on mine, merely my beau adds cracked ruby and black pepper, as well as cajun seasoning to his before drying.
12/03/2009
LOVED, LOVED, LOVED it!!! Followed the recipe exactly, but changed the cooking method. We are using elk and have made six batches and so far. I take the sliced up elk and boil information technology for about iii minutes. I then drain it and put it into the marinade immediately and marinate it for 3 hours. And then dehydrate it. Information technology just takes ii hours to dry out this mode. Anybody in my family unit loves it. Thank you for sharing!
01/29/2012
This is the best jerky that i have e'er made or purchased anywhere! Very flavorful with simply a small bite of heat at the end. I brand a large batch every couple months and information technology never seems to last around the house for more than than a couple days. My extended family and co-workers are always bugging me to make more. Definitely give it a try. Y'all won't exist disappointed!
12/xxx/2010
I made this equally a souvenir and the recipient liked it, but I was not every bit impressed. I think I wanted it sweeter and spicier and less salty and garlicy. Information technology was edible, but non my favorite.
eleven/23/2010
This was the first time I made jerky and I thought it turned out well! Swell flavor!!
12/13/2010
Ok, I love jerky, and accept made this twice now, non a fan at all. I usually make information technology sweet so I thought the hot might brand it popular a footling, nope. By all the reviews, it is prob just me, but had to write a review. Sorry to those who similar it.
10/15/2008
I put a little cayenne pepper, and a large scoop of chili garlic sauce which made it spicy and real juicy!! it is smoky only if you store in a large pocketbook for a twenty-four hours or ii the flavor volition only 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 shop piece up the meet real thin and I got about 3Ibs. I noticed when I inverse the servings it was manner to much and could of made some other v-6Ibs more if I wanted with what I had. word of advice, stay with the recommended amount with four servings if yous are going to make more.
07/04/2007
Past far the best jerky I have ever had!!! I doubled the recipe and it all disappeared within a couple of days, everyone loved this addicting flavor! The thing I like about it most is that it's like all jerky flavors added into one. I'k always torn betwixt teriyaki jerky, or smoked jerky, or peppered jerky and have a hard fourth dimension deciding which one to buy, but this is like all 3 added into one! It's the king of jerkies in my volume!
01/13/2007
This is the first and last jerkey recipe that I will utilize! Nosotros did make a small-scale adjustment to the recipe though. Pineapple juice concentrate is 1 of the main ingredients in terriyaki sauce, so nosotros didn't feel like we needed to add the extra juice that it chosen for. Otherwise we followed the recipe every bit stated and it came out unbelievable! We were going to follow our dehydrator's insructions and dehydrate for i-2 days(Ronco 5 tray), but it was done WAY before that, so nosotros will def follow the suggested drying time hither.
01/06/2009
We used this recipe to make deer hasty. We really ground the meat and and so added the marinade. This was a lot of marinade and we used it for about 3 1/2 pounds of ground meat. Nosotros let it marinate for almost four hours and then used a jerky gun and a dehydrator. It has a wonderful flavor and we will definitely exist making information technology again. Thank you!
07/fourteen/2011
Loved this recipe! Followed recipe exactly. Dear the sense of taste and the texture of the meat. This one is a keeper!
07/06/2011
simply equally the title promised...sweet, hot & spicy...information technology is VERY GOOD...i didn't have teriyaki so i left it out and used a sirloin steak (sliced into strips) nor did i use the liquid smoke as i put information technology in the smoker with maple wood chips...yes indeed and yummy jerky recipe...the dh luved it...thank you for sharing the recipe ... will be making it again...
05/27/2008
We raise beef cattle so I'1000 always looking for the "better" jerky recipe. Have tried many and this is probably the best. Marinated curt cut rump and london broil steaks (well-nigh 5 lbs. full) in a double batch of the verbal recipe and had enough left over for another 5 pounds of meat. Recall I'm done looking for hasty recipes! Cheers!
11/xxx/2006
(2006)I wish I could requite this more than than five stars!! We used this as a brine/marinade for a turkey. It ended upwardly in the mixture for 36 hours merely information technology was fabulous!!!!!! This is a definate keeper for our recipe files. (2009) This is an update for my original review. Nosotros have since used this recipe on venison & wild boar with terrific results. Nosotros have also used it as a marinade for chicken (whole and we beer-canned them with more marinade in the can), goose (roasted in the oven), and a fresh unsmoked ham. All were absolutely delish!!
09/19/2010
This is a wonderful recipe. LIke others I just added the spices to the liquid ingredients. Freezing the meat and using a meat slicer is really the way to get. All slices are nice and even. I used 15 pounds of London Broil and six times the marinade recipe. There seemed to be plenty of marinade. Cheers for sharing the reciped.
12/17/2009
Mixed all the ingrediants together. Did not cook it. We added habenaro to half the recipe.Very expert. Will definately make over again.
01/10/2012
Perfect recipe! A lot of ingredients only well worth it! Ane tip that I do, put everything in a ane gallon nix lock bag with all the air pushed out to marinade. Every few hours I mix the pocketbook without ever opening it. This way produces a more than even flavoring and is much less messy! When I am done, I accept the meat out and throw away the messy bag.
07/22/2009
This was a great recipe. Definitely a keeper! I made it exactly equally stated, next time I'll probably cut back on the liquid smoke, I think information technology might have been too much.
07/xx/2012
I bought myself a food dehydrator this terminal spring intending to utilize it for the about role for the extra fruits and herbs I grow but my hubby asked me to try to make some jerkey since he loves it and the shop bought stuff is so expensive. I searched for a recipe to try and came across this one. Don't bother with heating the liquids and sugar or seasoning the meat west/dry out ingredients, but mix everything except the meat in a bowl and stir well, the sugar dissolves really hands and you don't have to wait for the marinade to cool downward. I didn't use the worcestershire sauce considering information technology has fish ingredients and instead used extra teriyaki sauce and balsalmic vinegar and nosotros love garlic and so I used and extra 1/ii tsp. Permit me tell you it was a hit! On my second batch I used a tiny bit more onion powder, black pepper and red pepper flakes than chosen for so nosotros could have a bit more heat to residue the sugariness. I've made this a dozen times at present and have given it out every bit gifts, made it to accept camping ground and sent some with my married man to work and everybody who's tried it has raved about it. The recipe makes way more liquid than needed for 1lb of meat, I've used this recipe to marinade 3lb of beef and it was fine. Put the marinade in a large ziplock handbag, or divide between two depending on how much meat yous have, squeeze out the air and let marinade over night for the most flavorful jerkey y'all've ever had. I not going to bother searching for another jerkey recipe, this is a keeper!
02/xix/2015
I have used allrecipes for years, but have never felt compelled to write a review before now. I made this jerky yesterday with a mixture of venison and beef, and it is easily, hands-down the best jerky I take ever had. The family agrees! I mixed the spices in with the marinade instead of doing the rub, marinated overnight, then into the dehydrator. We tripled the meat - the recipe above for the marinade can hands handle iii pounds of meat. So addictive, nosotros're starting another batch tonight. Perfect balance of flavours, and the odor is heavenly. Give thanks you for sharing this amazing recipe! If in that location was a Nobel Prize for jerky, it would be yours!(lol)
02/22/2012
I accept to tell you BEST VENISON Jerky Ever!!! Only I want to share my tweeks. For starters I used ane whole dorsum strap. But also Instead of pinaple juice I used coca cola I doubled the batch because I had two 1/2 pounds of venison. I also used a whole tbs of fresh class ground pepper and instead of red pepper flakes I used a better hot pepper blend mine was homemade but annihilation hot with flavor! Soaked for 48 hrs. Smoked on a charcoal smoker with cherry wood. I also used vernors in the h2o bowl. Like I said best jerky I've e'er had!!!!
05/19/2011
the only recipe i make!!!!
11/27/2010
this is the starting time jerky i ever tried to make and i tried this one and another recipe to meet which one i liked all-time. this recipe is amazing!!! everyone loved it!! the other recipe i tried i wouldn't feed to my worst enemy compared to this ane!! i want to truly thank you for sharing this recipe!! you made me await like a star in the kitchen!! highly recommend this to anyone!!
09/09/2012
I was marinating a steak in balsamic dressing and didn't get to cook it in a solar day or 2 so I decided to make jerky. I put the beef strips on a grilling rack; the pan was lined with aluminum and I sprinkled with ground black pepper. I cooked the beef on the racks at 150 degrees for 5-6 hours. I volition definitely utilise this over again when I am pushing the envelope on a steak.
12/07/2010
Good Very Adept The pineapple is a slap-up addition
04/18/2009
Turned out wonderful. I marinated information technology all overnight... Didn't accept a dehydrator and then I did information technology on a sheet pan with a cooling rack higher up it for ventilation at 150deg for two hours and 200deg for another hour to hour and a one-half. It was wonderful. I also didn't use liquid smoke. It is and so tender. Then GOOD!
01/15/2011
Everyone loved it. I used a flank steak.
05/24/2010
This is the absolute best hasty recipe out there! I employ information technology for elk and information technology is so sweetness and spicy. Everyone I share with can't stop eating it.
09/24/2009
This was my first endeavor at making jerky, and wow, this was bully! Might have a flake more kick than my dd will like and so next time I'll get out red chili flakes off half the batch. Also, you can hands double the beef and not adjust the amount of marinade. I had waaaaaaay too much when I doubled everything. Cheers!
05/26/2009
This is the first jerky recipe I tried with my new dehydrator, and it was amazing! Honey the little bit of sweet, counterbalanced with the little scrap of heat. And the marinade was and then nifty, I remember I'll endeavour this with some other meats to BBQ. Thank you for the great recipe! I'll be making this all the time!
eleven/12/2007
The best beefiness jerky I have ever had! So easy and tasty! I read some of the other reviews and only added 4 tablespoons of the liquid fume and information technology was astonishing!
02/04/2008
This was ok, but didn't take too much flavor for my liking. Lots of ingredients, simply nix really stood out.
01/28/2010
Very skilful, but next time I may use a niggling more estrus. Or sprinkle with cracked pepper before drying.
09/04/2007
This recipe is awesome......I've tried a ton of others and this 1 was the bomb.....Everyone who tried information technology said it was the best they had ever eaten.....I used Elk and apple juice instead of pineapple........Thanks !!!
05/29/2010
Prissy one! I followed exactly - just cut back on the liquid smoke a bit and used most a tablespoon of Sriracha Thai chile and garlic sauce in place of the red pepper flakes - you tin't have jerky without the all of import spicy element. Information technology went perfectly with the teriyaki/pineapple flavor. It beats Alton'south recipe!
10/05/2011
Made as directed. It's pretty practiced.
12/06/2010
The accented all-time! Making it for the 3rd fourth dimension within a month and each time I've made a quadruple batch. Family, Friends and Co-worker alike rave and ask for the recipe. Thanks for sharing!!!
10/30/2011
Absolutely fantastic! My family LOVED this recipe. I fabricated information technology for the almanac guy's deer hunting trip. It was all gone before they got to the army camp site!
10/21/2011
I've fabricated this a few times, both with beef and with venison, Yum Yum Yum.
12/05/2011
Yummy! So good! We did information technology with round steak. Volition try information technology with all sorts of dissimilar cuts of meat.
03/17/2007
This is a groovy recipe. I made v pounds of beef jerky last weekend and its all gone. Everybody I gave a sample to, just loved it. I'grand making myself another batch today for myself. The only thing I did differant was unstead of useing liquid smoke, I smoked it with alder in my smoker. I recommend this recipe for anyone. Good Job. Jon
03/12/2007
Excellent flavour, I used with a lean beef and sprinkled with crushed black pepper before drying. Very tasty even though I chickened out on the corporeality of liquid smoke and only added about a tertiary of what was called for. Have already had to make ii batches to keep up with demand.
08/15/2010
wonderful flavors...:) thanks
12/22/2006
I tried recipe twice, start time I used beef, it was very good and tasty I added a few shakes of jalapeno hot sauce forth with cherry-red pepper flakes. Very good. second. time it was tried the recipe got contradistinct a piffling and used ground beef, and shot it into dehydrator, with Jerky shoot gun and made circular sticks instead of apartment pcs. Added more dry spices and piddling less on wet ingredients. I didn't take to dehydrate but about 1/2 the fourth dimension information technology also was really proficient. Cheers over again .P. Martin.
01/03/2012
I absolutely love this recipe. This was our starting time time making beefiness jerky and it came out delicious! The only thing we didn't add was the red pepper flakes. Thank you!
02/22/2008
This recipe is fantastic! I substituted regular vinegar for the balsamic to make information technology cheaper, and I added 1/four cup of Bourbon I had sitting effectually. Additionally, I added half a teaspoon of table salt to the dry spices.
09/20/2007
Great jerky recipe! It was gone in almost a week (and I fabricated a triple batch). The merely change I made was to decrease the smoke flavoring past near 1-1/two tablespoons. I had the butcher piece the meat for me and I made it in the dehydrator. Thank you for the recipe!
01/02/2009
I didn't take pineapple juice, then I added 1/3rd cup molasses instead. Also added some extra pepper flakes for a trivial more heat. one lb of meat took 4 hrs. in the dehydrator at 155°f. Came out excellent
08/29/2009
I got a nutrient dehydrator for Christmas concluding year and haven't done much with it. The other mean solar day, we decided to try to brand beefiness hasty and constitute this recipe. I don't recollect I need to look anywhere else - this recipe is great! Tastes like "professional person" hasty y'all might buy at the store or smokehouse.
02/thirteen/2011
amazing!
02/06/2009
i accept to hide this from my boyfriend or the kids won't get any when they come visit! i use a dehydrator overnight and it'due south perfect! i too add some of JIM GOODE'Southward BBQ RUB to it as it makes my ribs sooo tender! don't skimp on the pineapple juice, the enzymes help to pause down the meat. SOOO Adept!
06/17/2012
This recipe is great! Like others, I cut back about l% on the liquid smoke. I also added a little fleck of maple syrup and honey. Very impressed with this recipe. One of the best beefiness hasty's I've had!
05/04/2011
I loved this recipe!! Instead of heating information technology to melt the brownish saccharide I but stirred it in a bowl until dissolved and put everything into a purse with the meat. It was FABULOUS! A big hitting, I even fabricated a "vegetarian" version with some fake "steak" strips considering my female parent is a vegetarian.
07/xix/2007
All I can say is WOW!!!
04/17/2008
So like shooting fish in a barrel to brand and great flavor. I had to throw some in the freezer just and so information technology wasn't all consumed in one day.
02/02/2016
I am a beef jerky aficionado. I found this recipe to be an EXCELLENT base of operations recipe and for that reason I am rating it 5 stars. Don't misunderstand, It'due south absolutely fantastic and yummy in it'due south ain rite just as it is. I too marinade at Least 24 hours. You can make this recipe and you volition be very happy with the flavors. I, however, like my jerky SPICY. I add several additional ingredients to make information technology my own with the right amount of spice that I love so much. I'grand talking Carolina Reapers or Ghost Peppers. One ingredient I add seems to requite information technology some richness/depth/body, about five heaping spoonfuls of Chili Garlic Sauce (Note: I do 5 pounds of meat at a time.) I put the dried chili flakes into a coffee bean grinder and pulverize them into a pulverization. It really distributes the spice throughout. (And yous don't find little flakes all around your house.) An immersion blender mixes in the garlic and onion powders well which tend to dodder in the liquid. I'm lucky enough to have a store nearby that will piece my meat super thin for me which is most of the work (I employ bottom round sliced cross-grain) and a 5-drawer dehydrator. It tin dry 2-1/2 lbs. at a fourth dimension. LOVE LOVE Dear this recipe. Whether you modify or utilize equally is, yous will dearest this recipe. I'm making 20 lbs. at a time at present. It's basically a iii-day delivery.
03/04/2011
There aren't plenty adjectives for how smashing this recipe is! No need to bookmark whatsoever other hasty recipe, this is information technology! Added Hot cayenne pepper and skipped the liquid smoke. Couldn't expect for information technology to marinade, so took the smaller pieces, seasoned them in the dry rub, quickly basted them in the marinade and chucked them straight in the oven. Marinaded the bigger pieces for the next twenty-four hour period and even fabricated a third batch after that. The neighbors were lining upward to eat it.... Make sure you make A LOT if yous want some for yourself!
eleven/30/2008
This is a swell recipe! It has a wonderful sweetness flavor, but does not take an odd after taste that teriyaki jerky oft does. I kicked up the red pepper flakes the 2nd time effectually equally I like alittle more oestrus. This recipe works well with both venison and beef. Marinating longer is meliorate!!
12/08/2010
Fabricated exactly according to directions. Everyone loved it! I did make a small portion without the red pepper flakes for those who don't like spicy.
12/07/2014
Didnt accept teriyaki- first-class anyhow.
11/20/2013
I I love yous very much! M
03/03/2013
Followed the recipe exactly. Later marinating for iv hours I took out i/ii the meat to dehydrate. Once that batch was done drying I made the rest and had people taste examination them to see if marinating them longer (18h) made a difference. It did non. Information technology was all fantastic! Thanks for sharing! I have my next batch in the fridge marinating at present :)
05/13/2011
Great flavor. I used Wright's concentrated liquid smoke and simply needed 1 capful instead of 5TBSP! I also added a dash of Siracha sauce and substituted canned diced pineapple (all I had) and some minced onion for the onion powder.
01/29/2008
Very, very proficient. I cut the liquid smoke in half but to each their ain. The time varies depending on thickness and how many racks you use at a time. I also establish my cocky slicing the meat also thin. I am trying tri-tip on the next batch. Will make again oftentimes.
06/28/2009
this is fantastic!! I was surprised at the reviewer who didn't think it smelled adept while dehydrating because my entire family unit kept begging to know when it would exist done! The seasoning on this is just right - no to sweetness, not to spicy - the perfect combination of both for a jerky.
08/27/2013
I added more red pepper flakes to make spicier. It was admittedly delectable. I also made some without the ruby pepper flakes for my hubby because he doesn't like spicy. Information technology'southward the all-time jerky that we accept tried I highly recommend it. Oh I too added an actress half cup of pineapple juice.
12/06/2008
The best hasty....I smoked it for 3 hours and then permit it dry out for 1 more than in my smoker without smoke. It was perfect!
12/30/2007
Tried 3 recipes, this was the favorite.
03/29/2008
Pretty adept recipe
04/sixteen/2011
Followed the recipe to a tee. I was nervous about the vinegar being overpowering, just gotta say this came out very practiced. One of the best soy sauce based recipes out there.
06/16/2010
This recipe is outstanding, and highly recommend! I altered information technology a bit the last time I made, added a little more terriyaki sauce/glaze, more pepper flakes, and used orange/pineapple juice, come up out awesome!! Had numerous requests to sell from friends, neighbors, and family unit!! YUMMY!!! Can't wait to brand it again!!!
Source: https://www.allrecipes.com/recipe/86194/jerky-lovers-jerky-sweet-hot-and-spicy/
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