30 Reviews of Homemade Beef Jerky

From: SlipC

On Nov 26, 2002

I agree with asking the butcher to cut it into thin strips for you, I had the store cut it into 1/4" thick strips and it was much easier than doing it myself. This was my first attempt at making jerky, and was extremely pleased with the outcome. This is a very flavorful jerky, although we did omit the hot sauce and found it spicy enough for our taste. But if you are into spicy foods, I would definitely put it in. My family is just a little bit wimpish when it comes to really spicy. But this marinade is great, I am glad that I decided to try it for my first batch of jerky!!

From: Devon S

On Oct 24, 2002

Great recipe. You can use any cut of beef you like and get the butcher to slice it thin for you (saves your fingers if you're clumsy like me). Awesome for high protien snacks. Add a bit of BBQ sauce for a little different zip.

From: Diane C

On Nov 19, 2003

I was looking to add a little something different to this already tasty marinade. It is quite good prepared as in the recipe, but I modified it slightly and came up with something a little more zing. I increased the soy sauce to a half cup, added 1/3 cup of vinegar, and a 1/4 cup of brown sugar. After placing the meat on the dehydrator tray, I sprinkled it with red pepper flakes. A pound of jerky (3 lbs of meat) doesn't last a day in this house. Thanks to Cindy for a wonderful recipe!!

From: Picante

On Oct 9, 2008

Wow!! This is wonderful. I don't think I'll ever buy beef jerky again after tasting this. I used a 2 pound london broil and sliced it with a serrated knife while it was still frozen. I used the same amount of ingredients because I like to make sure I have enough marinade/sauce. I added 1/2 cup of brown sugar to this to sweeten it up a bit. Next time I'd like to add some Captain Morgan to it. Thank you so much.

From: faith58

On Nov 15, 2006

This stuff was soooo good but wasn't pretty like sandi's picture Dh told me today he doesn't like all beef jerky but really liked the taste of this recipe. Ds's loved it and I can't keep them out of it. I did use my dehydrator and kept it on all night.. I am going to make this again in a couple days and try to cut it in bigger pieces. We luv jerky and thanks so much we can make it anytime!! Great recipe!!

From: Teresa M

On Apr 7, 2003

This is a really good marinade for jerky! I knew I could make it for way less than $14 a lb. that it is down home. I didn't have cayenne pepper, so I used red pepper, and as the others suggested I cut back on the hotness of it by using only about 1 tsp. of red hot sauce. We've made it twice so far. The other night we had friends over, (seasoned deer jerky makers), and they thought it was really good. Their recommendation was to use some Hungarian hot paprika instead of the red pepper or cayenne, which Chef HeatherFeather also recommended in Cooking Q & A. Very easy to make and it keeps well, if it lasts that long at your house. Thanks for a great recipe.

From: Steph Doll

On Aug 21, 2006

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!

From: Sandi (From CA)

On Aug 6, 2006

Perfect blend of spices/seasonings, but we left out the hot sauce as our tongues would go on strike (can't have that). So simple and quick, there's no reason not to turn a steak into jerky. We used top sirloin and the dehydrator as usual and it was tennnnder! Thanks, Cindy, for an A1 recipe!

From: constantlycooking!

On Feb 7, 2006

This jerkey was incredible! It was gone in no time. If I didn't have to think about the kids eating it I would even spice it up some more - maybe with red pepper flakes. Will definately make this again. Soooooooo worth it.

From: AmyAnne

On Nov 18, 2003

This was great! I did make a few changes though. I omitted the hot sauce and added more soy sauce and worcestshire to make up for it. I also used only 1 teaspoon of the cayenne. I also hung it from toothpicks on my convection oven racks for more circulation. Was great nonetheless and made plenty too.