By Oster71 on June 06, 2006
Photo by Zeezrom
Photo by Zeezrom
"THE BEST beef jerky recipe. I have made a ton of recipes out of all kinds of things. Roasts, steaks, etc. But the only stuff I get asked for is this stuff. It is so cheap and so versatile."
Serving Size: 1 (31 g)
Servings Per Recipe: 80
"Wonderful and cheap to make! Like other reviewers, I have had the best results by mixing all ingredients into the meat rather than coating the strips."
"Used all ingredients as stated, just halved recipe. The taste is FANTASTIC!!! I used hickory flaved smoke - our favorite. I did take two suggestions from other reviews though: 1) mixed the wet ingredients in with the meat as well. Significantly increased my drying time, but it made more sense to do it this way so that the taste was evenly distributed. 2) Rolled out the meat between two sheets of waxed paper. Worked great!!! Just need to roll it out in batches AND make sure the meat is all one thickness for even drying. The best texture was the 1/4" thickness. Thank you for this great tasting and convenient recipe!!"
"Mixed it all together, used jerky press worked good 4 me. Mixed with mixer."
"This is absolutely THE BEST!!!!!I too mixed everything together and then used my jerky gun to make the strips . We prefer the catsup, liquid smoke,worcestershire virsion. Nothing else will do now! Everyone loved it. Had to pass the recipe around. Thanks Oster, for making me look SO good!"
"OH MY GOSH! Never was a jerky fan but WOW! This one is a winner. Just got the new dehydrator and had to try it. I used 90/10 from BJ's wholesale club and this is the first jerky I'm actually able to eat since it's not so tough. Found that since I didn't have to focus so hard on tearing and chewing that I was able to enjoy the flavor. Looking forward to having convenient high protein snacks readily available. The second batch I made I added some cheddar cheese, jalapeno and cumino. Great stuff! Thanks."
"This is the first recipe we made when we got our new dehydrator and jerky gun. We love it. I did halve the recipe in case it didn't turn out, but next time I'll make the entire recipe. It was delicious. thank you!"
"We have only made this one time and took it with us for a snack for the family to eat while waiting for the Thanksgiving Feast to get done. Everyone loved it! We are making some tonight to take to family for the holidays. Wanted to make sure I got the good review on here for this stuff! Easy to make and VERY yummy!"
"I have been trying to make all types of jerky for years. I found this one and have made it a few times now and everyone loves it. I use lean ground turkey instead, its one dollar cheaper here a pound and little bit healthier. I did also mix all ingredients together instead of brushing it on. thanks so much for the recipe :)"
"This jerky recipe is the best one that i have come accross yet. i cut back on the salt a little bit, and omitted the red peppers. I can't seem to keep it in the house. I don't use a jerky gun tho. I roll it out between wax paper to about an 1/8 -1/4 " thick. It comes out perfect. I have tried other Jerky cures such as American Harvest and Eastman Jerky Cures. But my family much perfers this recipe."
"As with another viewer I experienced a watery mix and was unable to get it to work in a jerky gun/press . I had to pat mix together with wax paper."
"Easy to make, we will try it next time with the liquid mixed in. Fantastic taste, we used a round generic dehydrator and some of it was ready in 3 hours. Well worth it, everyone is raving. Can't wait to make more"
"this was too runny to make jerky with a press out of..."
"This might be my favorite recipe on recipezaar. Delicious, definitely a keeper."
"Turned our great. I, however, just mixed in one packet of Kikoman teriyaki marinade powder for each lb of ground beef used. It was very tasty and was gone in a very short time!"
"I have made this recipe 4 times now and we LOVE it. I cut the recipe in half to fill 4 trays. I've tried the teryaki topping but we like the ketchup,liquid smoke and worcesteshire sauce the best. I made the mistake of mixing the sauce into the meat and it turned out better, in my opinion, than when I brushed it on. I've made it twice that way and prefer it over brushing on the sauce. I gave some to my neighbor last night and she shared with company. They wanted the recipe and were stopping on their way out of town to buy a jerky gun to make it when they get home. Thanks for sharing."
"OK, this recipe made me go out & buy a jerky gun. Very nice. I reduced the salt, it was a touch too salty for me. I make jerky for friends, but always either used venison they gave me or beef roast. Never though to use ground meat. I have made this both with ground beef & also with 1/2 ground venison (in food processor) & 1/2 ground beef. It looks just like the stuff you get at the store! I'm very impressed. Thank you very much for opening yet another door to me."
"Very good recipe. The only thing I changed was to omit the crushed red pepper flakes. We don't like our jerky too spicy. Very good recipe. "
"Everyone who tried this jerky loved it."
"Excellent, easy and fast. I too followed the suggestions of other readers and mixed everything together in my Kitchenaid mixer. I cut the liquid smoke in half because it seemed like a lot. Taste was great. I will make it again. <br/><br/>I'll share a few notes though:<br/><br/>I made two batches of this. The first one I mixed and kept in fridge overnight. The second one I mixed and turned into jerky right away. I use a jerky gun and found the first batch worked a little better consistency wise. <br/><br/>For those who are wondering about timing as I was: I used my Nesco dehydrator - simple one nothing fancy - at 165 degrees and the first batch I started at about 1 pm and finished around 10 pm, only because I didn't want to leave it going all night without supervision. Second batch I started at about 9 pm and ran until around 8 -9 am the next day. Both turned out great - the second one was a little drier but not tough. <br/><br/>Oh and four pounds of meat was more than I could fit in my four-level dehydrator at one time.<br/><br/>Finally as I was putting away my jerky gun from the second batch I noticed a big warning in the instructions about using sodium nitrate as a cure to avoid botulism. It kind of freaked me out so I did some research and got conflicting opinions. (I will note I made this twice w/out a cure and didn't get sick). I try to eat healthy, which is one reason I am making jerky myself to get away from the junk in most of it. I even use grassfed beef to make it, but in this case I decided to order some pink salt for my next batches just to be safe. I will be making it again!"
"Excellent! I scaled it back for 1.5 pounds of venison burger. Next time I will make a bigger batch!! I left out the Accent, replaced half of the Worcestershire sauce with Teriyaki sauce, and only used 1 teaspoon liquid smoke. Like others suggested, I also mixed all ingredients at the start. Sprayed my trays lightly with oil. Much faster and easier clean up than with marinading meat slices. Thank You!!"