60 Reviews

In the process of making this recipe for the second time, the first I had no liquid smoke and no hot sauce. I also used skirt steak and had the butcher slice it for me. I really liked it but my family thought it was a little hot.

This time around I have sourced some liquid smoke but still no hot sauce (next time).

I have cut back on the chili and cayenne a little but added some brown sugar and more garlic powder. I think this recipe is a great starting point to tweak to your taste.

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RandomLogic June 16, 2012

Awesome snack. I used flank steak sliced very thinly and reduced the amount of cayenne and hot sauce since we didn't want it very spicy. I liked the spice mixture a lot and the liquid smoke was a very nice touch. Thank you.

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Katanashrp March 25, 2012

Used London Broil, or what ever iwason sale. Froze the meat for a few hours so it was easier to slice. My husband thought the Worcestershire sauce was a bit overpowering.

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IndyEater April 19, 2010

Dang! Dad (gepaza) beat me to the review!!! Oh, my gosh!!! The flavor on this was BEYOND amazing. I didn't slice mine thinly enough - that's Dad's area of expertise - but it was still incredible, and I got him hooked on it so quickly that we had to make more that weekend! We actually used a brisket that he sliced super-thin, and I don't think I would ever use anything else. Cindy, thank you for a very cost-effective way to make one of my favorite munchies!!!

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katindallas February 14, 2010

Ho wow! This recipe is SPICY! Now, admittedly I am a wuss, but darn! I did not have the Frank's Hot sauce so I did 1/2+1/8 c soy and the same Worcestershire to make up the liquid difference. The hanging skewer thing is great advice, and works great. Maybe taking out the cayenne and halving the chili would make it more... wuss friendly. Other than it is very flavorful. The one star down is because it is just too spicy for my taste.

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Ben Syhe January 23, 2010

I used to only marinate my jerky in teryaki sauce and wanted a change. When I came across this recipe I was excited. I tried it out right away. I made a few minor adjustments to suit my family's taste. I used teryaki sauce instead of soy because we prefer the taste. One batch for my husband, he likes it spicy so I left it as it was except I omitted the onion powder, he hates the taste of onions. And one batch for the kids (4 and 6 years old) and me. We don't care for spicy so I left out the Cayenne pepper and the hotsauce and added a little more teryaki and worcestershire to equal the amount of hotsauce. It was a great hit! My husband ate all of his in one night and the kids loved it too. The batch I made for the kids and me still had quite a bit of zing but wasn't spicy. Also for those of you who hate the meat cutting part of making jerky here's a little short cut. I found beef sliced for stir fry in my grocery stores meat section and decided to try that and it was great. Saves a lot of work. Love it, love it, love it! Can't wait to make it again, this is a keeper. Thanks so much!

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Steph Doll August 21, 2006

This recipe made me sick either it's too many spices or it's just too rough.. Beware

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Cookguy March 19, 2005

when is using chemicals from the store (Liquid smoke) being Home made? Unless you love chemicals in your jerky- no one should be eating this stuff.

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Michele H. October 29, 2015

I've made this recipe twice before, and am making it for a third time tonight. I never liked the idea of partially freezing the meat (I would forget and it would end up thoroughly frozen); but I did like the idea of easily cutting the beef up. So I bought some dissection scissors and can easily cut up 4 lbs in ~ 10 minutes. As for the marinade itself, this is pretty close to perfection; no sugar, not too salty and fairly spicy (if you're into that). I doubled up on the garlic powder and added a tablespoon of chile pepper flakes. Have never cooked it on the oven, but instead used a five layer food dehydrator set to 160F.. Cooking time was 8 hours, and I rotated the placement of the trays at 2,4 and 6 hours. I've used eye of round once and top sirloin twice. Phenomenal beef jerky, and it sure beats paying $$ to get a few molecules at the store. No preservatives and it tastes the way *you* like. Thanks for posting. Tom

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sillhevenkarper August 29, 2015
Homemade Beef Jerky