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My review
T Bird's Beef Jerky
1
DEWY
"This is the very best jerky you have ever tasted, I've tried a lot of them, and this one's the best - you will reward me on this one! I use venison when available, but cheap round steak is great also, and it's all done in your oven."
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Ingredients
1 d 4 h 30 m servings 65Original recipe yields 64 servings (4 lbs.)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cut meat into strips no thicker than 1/4 inch. In a large bowl, mix together onion powder, pepper, garlic powder, salt and Italian seasoning. Stir in Worcestershire sauce, soy sauce and pepper sauce. Place meat into a container, and combine with marinade. Cover, and refrigerate 24 hours.
- Place oven rack on the highest level. Place aluminum foil on bottom of oven to catch drips. Preheat oven to 150 degrees F (65 degrees C).
- Insert round toothpicks through the tops of the strips of meat, and hang them from the oven rack. Bake in preheated oven for 4 hours, or until dried to desired consistency.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 158197 Ratings
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Most helpful positive review
5/3/2005
First -- I quite often wonder why people post a review of a recipe, when they didn't follow the exact directions in the first place!! e.g. “I made this recipe, but substituted the onion salt an...
Most helpful critical review
1/20/2011
My first time making beef jerky. I followed the recipe quite closely, only leaving out the Italian seasoning and upping the hot sauce. I didn't hang them, I put them on a rack over a sheet pan...
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5/3/2005
First -- I quite often wonder why people post a review of a recipe, when they didn't follow the exact directions in the first place!! e.g. “I made this recipe, but substituted the onion salt an...
6/9/2003
Good recipe, worked well in my electric oven... I turned the heat up to 170 and cracked the oven door to exhaust the moisture. I tried it a second time substituting teryaki (sp) instead of soy ...
12/21/2005
I followed the recipe to a "T" for my 1st batch and it was good. I used venison and after sliceing the meat I rinsed it in tap water to get out as much blood as possible. For my tastes I feel I ...
9/13/2002
Well T Bird my husband is a happy man!! He's addicted to Jack Links (store bought) jerky, but complains about how expensive it is. This jerky is VERY TASTY, not as good as Jack Links, but much...
11/14/2011
Great Flavor! I used low salt soy sauce and it was enough salt for me. Yum. My comments: I cut a top round roast lengthwise into two thick pieces. Avoid/remove the fatty or gristly areas (us...
4/27/2003
The cooking method worked very well! If anyone tries to make this beef jerkey, watch the heat and time as they vary from oven to oven. I cut down my baking time to 3.5 hours instead, and it was...
5/29/2005
I'm totally satisfied! I followed all ingredients to a tee, but added a little celery salt and 1 tsp of brown sugar & cayenne 'cuz we're a bunch of daredevils. YEAH! ~that was my husband's senti...
11/7/2002
I cooked this two ways. After the first 24 hours of marinading, I dried half of the meat in the dehydrator and put the remaining meat back into the fridge. The 2nd night, I cooked the rest of ...
9/6/2002
Was sooo good that the entire recipe (64 servings) fanished by the end of the day!! I used a dehydrator worked great.