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Jerky Recipe

Jerky

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

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  • on February 10, 2013

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    Excellent flavor and easy to prepare.

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  • on March 01, 2012

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    Excellent! Easy!

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  • on February 20, 2012

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    Love this Recipe; I substitute the Honey for Agave Nectar and it turns out perfect with Venison or Beef!!

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  • on November 03, 2011

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    Holy crap this is good! I made 5 pounds of deer jerky with my smoker yesterday, and am now looking at the last 6 pieces trying to decide if I should save my girlfriend a piece. This recipe is easy, delicious, and leaves a ton of room to experiment. I added a tsp of Cayan pepper, 1 tsp of garlic powder, and instead of honey, used 2 table spoons of homemade maple syrup. I'm not sure if the syrup made much of a difference, but this stuff definately has both a sweet and spicy kick that I can't get enough of. Also, since I used a smoker, I left out the liquid smoke, and it apparently dehydrates a lot faster in a smoker. Every piece was ready in 4 to 6 hours

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  • on April 06, 2011

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    Try this variation, I have been making 120 lbs a year for over 20 years and I think it is perfect. The type of soy and worchestershire matters more than you think, so does the thickness of the cuts. If you like it crisp and not as chewy cut it 1/8 inch thick, if you want it tough and chewy like cowboy jerky cut it 1/4 inch thick. Dehydrate 13 hours at 130 degrees
    Change the liquid measurements to 1 cup soy, 1 cup worchestershire, and add 1 cup water as well. Dip each slice and place in a glass or plastic bowl, then pour the remaining marinade over the full bowl. You can also mix all of the ingredients and add it to extremely lean burger or turkey burger and put it in a jerky shooter or roll it out on screens and dehydrate it for a softer jerky. Have fun and enjoy

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  • on September 19, 2010

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    It's amazing, I added cayenne pepper and garlic salt. It turned out great.

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  • on August 08, 2010

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    I used this recipe to make venison jerky with my brother for a trip we're going on soon. It smelled so good that I couldn't resist stealing pieces as they were drying. I'm working on a finished piece right now. This is definitely better than the pre-packaged stuff at the store! It seems like I'm not the only one who's been sneaking pieces away from the rack, either. I hope we have some left for the trip. xP

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  • on November 29, 2009

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    I eat beef jerky almsot daily.I made this redipe was so eay.I even added cayenne pepper to make it a little hotter.Best ever i have made.

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  • on August 20, 2008

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    The marinade gave the goose an awesome flavor. Instead of the fan I slow smoked it for about 2 hours using hickorey chips. Give it a try

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  • on December 20, 2007

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    Best I ever made; a few drops of sesame oil with the red pepper flakes really sets it off!

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