Beef Jerky

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Nice flavor, however cooking time and temp needs to be 1.25 hrs @ 200 degrees for moist jerky and slightly longer for dried effect, you should always bring jerky temps above 165 degrees!, using tooth picks and hanging from oven racks with enough space between meat works very well, just remember to cover the bottom of the oven with tin foil to prevent drips. you can use a seal a meal for much longer storage times especially if you can freeze the air tight bags, I have had success with jerky stored for many months, I just made 10+ pounds of beef, deer and moose, I send these to my daughter for protein snacks while she attends law school in New York

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I have used this Jerky recipe since Emeril made it in 2003. It never fails to be a big hit. I marinate the meat overnight, pat it dry the next morning and I dry it in my food dehydrator, turns out great every time.

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Nice and simple, and excellent flavor. The only thing i did different was refrigerate for 24 hours. Then i inserted a toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support. Bake for 7 to 10 hours depending on thickness.

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MY HUSBAND LOVES THIS RECIPE!

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Great flavor but watch the spice.

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I have been selling spices (jerky cure and seasonings for more than nine years now and can tell you that you can make the best tasting jerking in the world in your own oven at home in about 2 hours. This was made to be must harder than it needs to be. Really TWELVE HOURS, who would bother? Hi Mountain Seasonings out of Riverton Wyoming has ten flavors of jerky cure and seasonings. Emerl may choose any of the flavors to try (free Hi Mountain Seasonings treat. Flavors include Orginal, Mesquite, Hickory, Pepper, Cajun, Mandarin Teriyaki, Bourbon BBQ, Bracked pepper and Garlic ( this may be Emerl's favorite Inferno and Pepperoni. Once again out treat if you would like to try the best tasting easy jerky ever. I look forward to hearing from you. DeeDee Springfield

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In Jaxville NC no one sells flank steak I used London Broil cut thin. It came out delicious. This is a good recipe.

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I recently purchased a food dehydrator and was anxious to make my first batch of jerky. I used Emeril's as my first, and I am sad to say that I won't be using it again. I think it was WAY heavy on the liquid smoke and for some reason I couldn't get past that taste. Perhaps a bit too much soy sauce as well. I will keep searching for the holy grail of jerky recipes.

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very good a little hot but was great. son(12 loved it

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Excellent flavor. Good for all red meats. I use it for beef, deer, elk, and antelope.