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Beef Jerky Recipe

Beef Jerky

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (159)

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Average Rating:

Total Reviews: 159

Showing 81-90 of 159

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  • on October 13, 2008

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    I love this recipe. I've made it twice so far, and have changed up the recipe here and there (the first time, I lacked a couple of the ingredients, and my substitutes made it really sweet. The only problem is that I can't keep track of where I store it, and when I do find the container again (usually within 3 days, all of the jerky's gone. I'm glad that my family loves it. I just wish they'd share it with me.

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  • on September 19, 2008

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    I love this recipe, I tweek it just a little though. I don't like the spice of the red pepper so I add just a bit more onion powder and liquid smoke. This makes it just wonderful. I also use a commercial dehydrator and it takes about 12-14 hours on the meat setting. I just can't say enough about how much I love this recipe!!!

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  • on September 12, 2008

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    Like many others, I recommend the use of aluminum screens. The approach I took was to construct wood frames (coated and bending the screen such that there's a little shelf every two inches or so. The airflow is MUCH better and they're reusable. Between sessions, I make sure to rinse with a garden hose, bleach, and rinse again. Pictures of the rig in use at http://schmong.org/blog/node/92

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  • on June 16, 2008

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    Wow, this turns out great Jerkey. I found the first time using the filters that some small fibers still stuck to the meat however. You can order mesh screens from Mcmaster.com (p/n 9238T52 in 24x24 sheet works nicely and place the screen ontop of 1 filter, then use spacers for a few layers (tinfoil works and a filter on top. Also if you have a table with a removable leaf, use that (with the leaf removed to keep you fan horizontal. No need for bungee cords (unless you have dogs...

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  • on June 11, 2008

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    I made this with my kids and it was fun and delicious at the end.

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  • on June 11, 2008

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    We used the recipe three times so far. The first two times we used the box fan and furnace filters and the last time we used a food dehydrator.
    We much preferred the jerky from the box fan method. Although the flavor was about the same, the texture of the flank steak was superior to our tastes.
    The local butcher recommended using top or bottom round instead of flank steak to have less fat. We'll try that in the future.
    For those worried about getting the meat to 160F to get rid of nasties, I think the marinade done correctly removes all of that.
    Yes, this is the best jerky we've ever had. The biggest problem, however, is that it doesn't last too long around this house...

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  • on June 10, 2008

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    I love this recipe. It is easy and flavorful. Of course the box fan takes some getting use and an expert to but I use it in my dehydrator as well.

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  • on May 28, 2008

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    My 13yr old son and I make this all the time. Very easy to do.

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  • on May 27, 2008

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    in the spirit of alton brown's macgyver-ism, i used cotton towels in place of air filters. i set my box fan on medium and dried the meat for 12 hours. it turned out awesome! buying air filters solely for beef jerky seems like a huge waste of time and money, and it ends up being a uni-tasker anyway, so why bother with it. using cotton towels may extend the dry time compared to air filters, but it works great.

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  • on May 23, 2008

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    i through it was great.

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