Beef Jerky

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I used the marinade and it was great! I added brown sugar to the recipe and extra pepper flakes. My family, who can be quite picky, really enjoyed it! I also let the meat marinade for 48 hours.

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I've tried this recipe. It was ok. However, it can't beat jerky recipes from "Jerky Bible" book though. I got it on amazon. This recipe has some unhealthy ingredients and doesn't taste that good because of some kind of after taste or what.

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A fairly easy and straight forward recipe with great results.

An additional thought would be to add to taste DRY ONLY spices to the finished jerky. i.e. I like mine on the spicy side so I add cayenne pepper and crushed pepper flakes to the plastic bag and shake before putting in the freezer. The depth of the flavor is greatly increased.

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I have been making this jerky with this recipe for 3 years. My son's track team counted on having it on the way home from a meet. Now he is in college and it is the highlight of our "care packages", his friends all look out for the express mail boxes. Off to make more, the boys really love it. I alway triple it, it goes very quickly. Great recipe!

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Well now that was tasty! I made about 7# and it almost filled my dehydrator. I marinated it about 24 hours only because I got side tracked organizing my pantry. The flavor was WOW! Everyone who tried it, loved it. I should also mention that I used gluten free soy sauce, ran out and switched to Braggs Aminos. The soy needs replacing to make it Gluten Free. Oh I also tripled the recipe for my 7# of meat. I placed it in a large stainless bowl (with a lid and stuck a plate over the beef to keep it in the marinade. My next batch will be with regular soy for the rest of the gang.

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Good recipe... almost same as what ive been using my whole life on venison and beef. Few differences, i usually do about 4-6lbs of meat at a time so i have to double or tripple the recipe i also substitue honey with brown sugar, use a tbs of salt, add tbs or so of garlic powder, and eliminate the red pepper because the worcestershire and black pepper adds enough bite for my taste. I let marinate for at least 2 days. I also cut it across the grain seems to be easier to eat less chewey stringy...i usually use venison pieces trimmings not big enough for meal or do a whole front shoulder or buy round roasts when they are on sale... nothing i do is exact measurement just approximate by eye from years of making it i also use a dehydrator, takes between 6-8 hrs... always relatively the same everyone enjoys it. Aweful hard to give away as its so delicious and addictive.

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This was the first time I've made beef jerky. It is so delicious! I followed the recipe exactly, but I didn't have red pepper flakes so I used a 1/2 tsp of ground red pepper instead. I couldn't find flank steak so I used the round cut. There was hardly any fat on it. I used the oven at 170 degrees and it was done in about 4 hours. Definitely making more next weekend! This will be gone by tonight! Thank you for such an awesome recipe!!

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Really simple and easy recipe. Tastes great, have to force myself to stop eating it. I made minor changes to accomandate my tastes. I eliminated the red pepper flakes and reduced the pepper to 1/4 teaspoon. I also added 1 teaspoon of garlic powder. I let the mixture sit for one hour at room temp before adding the beef. Used food dehydrator and did my "quality control" checks starting after 6 hours and than checked every half hour. Makes the best jerky I ever had.

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i tried other jerky recipes, this is the best by far

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I've used AB's Jerky recipe on wild game, including: antelope, deer, elk with excellent results. This has become our base for jerky; sometimes we add more of this or that: pepper flakes, teriyaki, pepper, etc. just to mix it up and the results have always been well received.

Since I have a dehydrator, I use that instead of the filters & fan. I set my dehydrator to low ~140 degrees, takes longer, but doesn't change the flavor and less chance of turning the jerky into brittle. I like AB's tip to store in plastic or glass jar - like snack food containers, instead of plastic bags. Bags don't seem to let air circulate as well and can mold.