Jerky Lover's Jerky - Sweet, Hot and Spicy!

Followed this recipe to a 'T,' which I believe is necessary to rate it properly. Absolutely perfect 'as is,' no changes to the ingredients. Just a suggestion for prep -- there's no need to marinate in two steps, just combine everything in one glass bowl (plastic absorbs smell) or Ziploc bag overnight. If you don't have a dehydrator, you can use skewers and hang them from one end in the oven at 150F for 4-5 hours. I also boil the leftover marinade for at least 10 min to rid of bacteria or until desired consistency and use it for BBQ sauce on beef, chicken or pork. Why waste it? Everyone loves this jerky, so it's the only one I make. Great recipe! :)

My husband used venison instead of beef. It turned out great, although I didn't read the instructions thoroughly and mixed together all the ingredients listed. I didn't cook the marinade in a saucepan either. I just put everything in a big ziploc and let the meat soak overnight. My family and his family all thought it's the best jerky recipe we've found.

Excellent stuff! I improvised slightly: first, I got home and realized I had no brown sugar. I did, however, have Sweet & Low Brown (brown sugar substitute). I used the recommended conversion amount for the sweet & low. I also used low sodium soy sauce - but ran a little short on the amount. I use Wright's liquid smoke - and it's really REALLY strong, so I only used about half the amount. I substituted Penzey's Spices Black & Red Spice (black pepper & spicy cayenne blend) for some of the pepper too. Results? Amazing! The fake brown sugar worked really well, the smokey flavor is definitely there, and the Black & Red Spice gives it an added kick. Can't forget the pepper flakes! Definitely will make this again, and can't wait to share this with my friends!

Parents have an organic farm and we got a half a cow for Christmas... there's no way between the two of us we can eat that much meat, so I recently purchased a dehydrator and this is the first recipe I tried. I feel no need to search for additional recipes. This is perfect! Purchased mason jars and will make custom lables filled with this jerky to give as gifts... if there is any left :) Thank you!

If you don't have a food dehydrator, this can be made in the oven too. Just lay the meat on cooling racks on top of foil-lined baking sheets and bake on 150 degrees for 5-6 hours. Open the door every now and then to let steam escape. So easy!

The jerky was perfect! I tried the marinade with turkey legs and chicken thighs and YUM! The meat melts off the bones! I'm making it again today and I'm going to fill my smoker with chicken, turkey, and short ribs. Delicious!

This was so yummy. I've made it twice in the past month. I tried to follow the exact recipe but had a problem with the onion powder in my cupboard. I ended up using minced onion, it was delicious. Oh yeah, only used 4 tbls liquid smoke too. I plan to make it a lot. Thanks Dixychik!

This can easily be the best jerky that you have ever tasted. Necessary changes: marinate at least 24 hours in the fridge, and use too much marinade (too little will leave too little flavor). A few options to try: cut the meat cross-grain (this allows for tenderness and flavor soaking), use reduced sodium soy, gourmet teriyaki (make sure it contains some type of wine), use any lean cut of meat (typically some kind of round/top round), and finally the pepper flakes and spices should coat the meat before marinating.

customized this to 12 servings and had a quart of marinaide too much. overall tasted good but could not tell if pineapple juice was there or not.

This recipe has a wonderful taste! WOW! It makes my mouth water even before I start to chew. The honey gives it just enough sweatness to balance the hot. It is our new favorite jerky recipe! Wonderful!

Excellent!! Cut back on the liqid smoke and no pepper flakes. Sweet and sassy.

Amazing Jerky!! I made it just how the recipe said to and it was perfection.

This is a fantastic jerky recipe. I did add a few more ingredients to spice it up a bit after the first batch turned out a little too mild for my taste. First off, I added red pepper flakes to the spice rub as well as to the marinade. I also let the marinade simmer for a couple minutes just to give the peppers a chance to steep. I also added about a tablespoon of Thai chili garlic paste. And just for good measure I tossed in a few dashes of Tabasco. The result was a more flavorful, spicier jerky. Not flaming hot, but a little more bite than the original. This recipe is a FANTASTIC sweet and tangy base for jerky. I would also recommend beginning your drying process in the oven at around 300 degrees until the steam evaporates, then transfer to the drying racks. Getting the meat up to 160 degrees or so kills bacteria and speeds the drying. Then you move it to your dehydrator for another 3-4 hours (depending on how thick your slices are). I highly recommend this recipe. Nice work DIXYCHIK.

I have made jerky for 20 years. This recipe is pretty good. After reading the comments; I decided to make some minor tweaks. First; I doubled the pineapple juice and simmered it to concentrate the sweetness. Then, I added a ¼ cup of orange juice along with the other ingredients ( I use a smoker so, I omitted the liquid smoke). I doubled the dry ingredients / coated the meat and let it marinade for 4 hours. Then I added the liquid marinade and let it set over night. I don’t pound the meat before smoking; I like the big chew. “This step is essential” before smoking / dehydrating; take meat and out of the marinade and place it on a towel. Place another towel on top to absorb the moisture. Then, put the meat on a rack (uncovered) for an hour or until the color turns grey. This helps the curing process and stops the marinade / seasoning from exiting the meat when smoking dehydrating. I hope you find this hint helpful!

This was not good! I'm not sure how it got such high reviews. I followed the recipe exactly. The end result was slightly sticky jerky with a caramelized coating. It was more of "spicy beef candy" than a traditional jerky. Also, this make a LOT of marinade...you could use a lot more than the recommended 1lb of meat for the amount of marinade the recipe yielded.

Excellent Recipe. Makes really exceptional jerky. Though after using the recipe a dozen times or so I discovered that you don't need to spread the dry ingredients on the meat directly. Instead I put all the spices into a coffee grinder, ground them into a fine powder, then just mixed them into the marinade. I should note that I marinade considerably longer than the recipe recommends, at least a full day, and I use a Foodsaver Vacuum seal jar.

great taste, we doubled the recipe and used it on 6 lbs of goose breasts, it would taste every bit as good on deer. Delicious. I omitted the liquid smoke and placed in the smoker with hickory pucks. 4 hrs at 160 degrees worked great.

Thanks for the recipe - we all loved it. Good flavorful meat - not just seasonings!!! I used a 4.5 lb bottom round roast, which trimmed down to about 4 lbs. Once it was semi-frozen, I sliced it with an electric knife WITH the grain, not across (if you want it chewy not dissolve-in-your-mouth). I doubled the sauce recipe, but even that was WAY too much - next time I'll use the extra half as steak marinade. I ground the peppercorns and crushed red pepper in my coffee mill. I put tin foil in the bottom of the oven and sprayed Pam on cake cooling racks so the marinade would be easy to clean up. It made 3 racks full. I cooked in my oven at 150 degrees for 4 hours. Worked well, but good luck leaving it alone long enough for it to dry!

I've been doing Jerky for 20 years. I've tried hundreds of recipies. This is the bomb. ***USE ABOUT 1/2 THE LIQUID SMOKE*** I've given away about 3 lbs. to friends. Now they are asking when I'll doing more!

This is the first jerky recipe I've ever tried and I wasn't disappointed with the results. Perfect balance of sweet (but not too sweet) and hot (but not too hot). Leaves behind a little bit of heat on your tounge but not enough to need that huge glass of water standing by. It's the best tasting jerky I've ever had. WAY better than the store bought variety. I followed the recipe exactly as written. 5 tbsp of liquid smoke scared me but you can't even taste the liquid smoke in the finished product. It just adds that great jerky scent that gets your taste buds going. An electric knife is a must have. I bought one for the purpose of making this recipe and I can't imagine having to slice the meat without one. One 5oz. bottle of soy sauce = 2/3c. No need to measure, just dump the bottle into the sauce pan. I used one 20oz can of crushed pineapple and strained it to get the pineapple juice. That yielded approximately 1 cup of juice so now I have enough pineapple juice to make another batch of jerky OR maybe I'll use the leftover juice and pineapple to make Acini di Pepe (another great recipe from this site). Talk to your butcher about the different types of meats that are popular for making jerky. You're not limited to one specific cut (some are leaner than others). Your butcher knows what's best. All in all, GREAT recipe I will be using A LOT. I may never have to put my dehydrator away again!! THANKS!!

Yum! Perfect just the way it is.

I totally agree with Cat. I followed this recipe as is & it came out great. I tried three others on this site for a comparison & this is the best. I found at my grocery they slice beef for braising & it is perfect for this recipe, if you can find it, try it. Spearing the meat with a toothpick & hanging it from the top rack is a perfect way to dry the meat, just make sure you place some tinfoil on the bottom rack to catch the liquid. Delicious!

I make my husband beef jerky every time he goes to the field, and this is by far his favorite. I make as written and it is delicious....

Okay this was a big hit. I bought a dehydrator just for this recipe. I ended up making 4lbs the first day which doesn't end up being much. I made some extra spicy with heavy red pepper to send to my brother. I doubled the marinade since I planned on doubling the meat but it was soooo not necessary. I had so much marinade that I am on my 8th lb of beef! It was such a hit and I had all of the marinade already I figured why the heck not! Great gifts. I have some marinating right now and instead of using red pepper flakes I think I am going to use dried Jalapeno flakes that I have. I also made a plain batch with no spice.. This recipe is defintely a keeper! I don't think it is sweet at all. Maybe next time I would cut back a bit on the liquid smoke.

REALLY good. Perfect blending of savory, sweet and spicy! PLENTY of marinade too, it coated everything and i had a little more than a pound of meat. Thanks for sharing!

I've been making jerky amongst other dehydrated foods for years now. After a little searching I found this one a few years back. I love sweet and hot jerky, and with a little tweeking I was able to improve upon it for my taste anyway. I added a little more brown sugar, used crushed pineapple on top of pineapple/ orange juice and cooked it down to a little thicker consistency. All in all a terrific recipe and just the kind I was looking for. This time I used venison and it was the best batch to date. I would recommend this to anyone who likes sweet/ teriyaki jerky... the pineapple really does set it off!!! Thanks for a really superb recipe!!!

My boyfriend loves it! It takes a little time, but well worth the wait!

Perfect. Only next time I will cut my meat thicker. My thicker pieces were a bit more tender than the thin pieces. I also marinaded my meat for 24 hours before drying and it took about 16 hrs to dry. My dryer doesnt have those fancy blower elements in it, so it takes longer for my food to dry.

Love, love, love this recipe! I did make a few changes. I use Round Roast instead of steak and coat the cut meat with salt, pepper, onion powder and garlic powder by eye. I don't cook the other ingredients in a sauce pan, I just add them together and toss the meat in. Also, I add some hot sauce to the mixture, about a teaspoon (way more for my boyfriend though. Maybe two tablespoons), but the longer you let it sit the hotter it gets! I also let it soak overnight in the fridge, at least six hours, but I prefer 12. :) I don't sprinkle any more seasoning on mine, but my boyfriend adds cracked red and black pepper, as well as cajun seasoning to his before drying.

LOVED, LOVED, LOVED it!!! Followed the recipe exactly, but changed the cooking method. We are using elk and have made 6 batches so far. I take the sliced up elk and boil it for about 3 minutes. I then drain it and put it into the marinade immediately and marinate it for 3 hours. And then dehydrate it. It only takes 2 hours to dry this way. EVERYONE in my family loves it. Thanks for sharing!

This is the best jerky that i have ever made or purchased anywhere! Very flavorful with just a small bite of heat at the end. I make a large batch every couple months and it never seems to last around the house for more than a couple days. My extended family and co-workers are always bugging me to make more. Definitely give it a try. You won't be disappointed!

I made this as a gift and the recipient liked it, but I was not as impressed. I think I wanted it sweeter and spicier and less salty and garlicy. It was edible, but not my favorite.

This was the first time I made jerky and I thought it turned out well! Great flavor!!

Ok, I love jerky, and have made this twice now, not a fan at all. I usually make it sweet so I thought the hot might make it pop a little, nope. By all the reviews, it is prob just me, but had to write a review. Sorry to those who like it.

I put a little cayenne pepper, and a big scoop of chili garlic sauce which made it spicy and real juicy!! it is smoky but if you store in a big bag for a day or two the flavor will just amaze you :) I put in the oven on 170 degrees and used tooth picks to hold up the meat on the rack for 4-5 hours and was very juicy. I also used London Broil and had Ralphs my grocery store slice up the meet real thin and I got about 3Ibs. I noticed when I changed the servings it was way to much and could of made another 5-6Ibs more if I wanted with what I had. word of advice, stay with the recommended amount with 4 servings if you are going to make more.

By far the best jerky I have ever had!!! I doubled the recipe and it all disappeared within a couple of days, everyone loved this addicting flavor! The thing I like about it most is that it's like all jerky flavors added into one. I'm always torn between teriyaki jerky, or smoked jerky, or peppered jerky and have a hard time deciding which one to buy, but this is like all 3 added into one! It's the king of jerkies in my book!

This is the first and last jerkey recipe that I will use! We did make a minor adjustment to the recipe though. Pineapple juice concentrate is 1 of the main ingredients in terriyaki sauce, so we didn't feel like we needed to add the extra juice that it called for. Otherwise we followed the recipe as stated and it came out unbelievable! We were going to follow our dehydrator's insructions and dehydrate for 1-2 days(Ronco 5 tray), but it was done WAY before that, so we will def follow the suggested drying time here.

We used this recipe to make deer jerky. We actually ground the meat and then added the marinade. This was a lot of marinade and we used it for about 3 1/2 pounds of ground meat. We let it marinate for about 4 hours and then used a jerky gun and a dehydrator. It has a wonderful flavor and we will definitely be making it again. Thanks!

Loved this recipe! Followed recipe exactly. Love the taste and the texture of the meat. This one is a keeper!

just as the title promised...sweet, hot & spicy...it is VERY GOOD...i didn't have teriyaki so i left it out and used a sirloin steak (sliced into strips) nor did i use the liquid smoke as i put it in the smoker with maple wood chips...yes indeed and yummy jerky recipe...the dh luved it...thanks for sharing the recipe ... will be making it again...

We raise beef cattle so I'm always looking for the "better" jerky recipe. Have tried many and this is probably the best. Marinated short cut rump and london broil steaks (about 5 lbs. total) in a double batch of the exact recipe and had enough left over for another 5 pounds of meat. Think I'm done looking for jerky recipes! Thanks!

(2006)I wish I could give this more than 5 stars!! We used this as a brine/marinade for a turkey. It ended up in the mixture for 36 hours but it was fabulous!!!!!! This is a definate keeper for our recipe files. (2009) This is an update for my original review. We have since used this recipe on venison & wild boar with terrific results. We have also used it as a marinade for chicken (whole and we beer-canned them with more marinade in the can), goose (roasted in the oven), and a fresh unsmoked ham. All were absolutely delish!!

This is a wonderful recipe. LIke others I just added the spices to the liquid ingredients. Freezing the meat and using a meat slicer is really the way to go. All slices are nice and even. I used 15 pounds of London Broil and 6 times the marinade recipe. There seemed to be plenty of marinade. Thanks for sharing the reciped.

Mixed all the ingrediants together. Did not cook it. We added habenaro to half the recipe.Very good. Will definately make again.

Perfect recipe! A lot of ingredients but well worth it! One tip that I do, put everything in a 1 gallon zip lock bag with all the air pushed out to marinade. Every few hours I mix the bag without ever opening it. This way produces a more even flavoring and is much less messy! When I am done, I take the meat out and throw away the messy bag.

This was a great recipe. Definitely a keeper! I made it exactly as stated, next time I'll probably cut back on the liquid smoke, I think it might have been too much.

I bought myself a food dehydrator this last spring intending to use it for the most part for the extra fruits and herbs I grow but my husband asked me to try to make some jerkey since he loves it and the store bought stuff is so expensive. I searched for a recipe to try and came across this one. Don't bother with heating the liquids and sugar or seasoning the meat w/dry ingredients, just mix everything except the meat in a bowl and stir well, the sugar dissolves really easily and you don't have to wait for the marinade to cool down. I didn't use the worcestershire sauce because it has fish ingredients and instead used extra teriyaki sauce and balsalmic vinegar and we love garlic so I used and extra 1/2 tsp. Let me tell you it was a hit! On my second batch I used a tiny bit more onion powder, black pepper and red pepper flakes than called for so we could have a bit more heat to balance the sweet. I've made this a dozen times now and have given it out as gifts, made it to take camping and sent some with my husband to work and everybody who's tried it has raved about it. The recipe makes way more liquid than needed for 1lb of meat, I've used this recipe to marinade 3lb of beef and it was fine. Put the marinade in a large ziplock bag, or divide between two depending on how much meat you have, squeeze out the air and let marinade over night for the most flavorful jerkey you've ever had. I not going to bother searching for another jerkey recipe, this is a keeper!

I have used allrecipes for years, but have never felt compelled to write a review before now. I made this jerky yesterday with a mixture of venison and beef, and it is easily, hands-down the best jerky I have ever had. The family agrees! I mixed the spices in with the marinade instead of doing the rub, marinated overnight, then into the dehydrator. We tripled the meat - the recipe above for the marinade can easily handle three pounds of meat. So addictive, we're starting another batch tonight. Perfect balance of flavours, and the smell is heavenly. Thank you for sharing this amazing recipe! If there was a Nobel Prize for jerky, it would be yours!(lol)

I have to tell you BEST VENISON JERKY EVER!!! But I want to share my tweeks. For starters I used one whole back strap. But also Instead of pinaple juice I used coca cola I doubled the batch because I had 2 1/2 pounds of venison. I also used a whole tbs of fresh course ground pepper and instead of red pepper flakes I used a better hot pepper blend mine was homemade but anything hot with flavor! Soaked for 48 hrs. Smoked on a charcoal smoker with cherry wood. I also used vernors in the water bowl. Like I said best jerky I've ever had!!!!

the only recipe i make!!!!

this is the first jerky i ever tried to make and i tried this one and another recipe to see which one i liked best. this recipe is amazing!!! everyone loved it!! the other recipe i tried i wouldn't feed to my worst enemy compared to this one!! i want to truly thank you for sharing this recipe!! you made me look like a star in the kitchen!! highly recommend this to anyone!!

I was marinating a steak in balsamic dressing and didn't get to cook it in a day or two so I decided to make jerky. I put the beef strips on a grilling rack; the pan was lined with aluminum and I sprinkled with ground black pepper. I cooked the beef on the racks at 150 degrees for 5-6 hours. I will definitely use this again when I am pushing the envelope on a steak.

Good Very Good The pineapple is a great addition

Turned out wonderful. I marinated it all overnight... Didn't have a dehydrator so I did it on a sheet pan with a cooling rack above it for ventilation at 150deg for 2 hours and 200deg for another hour to hour and a half. It was wonderful. I also didn't use liquid smoke. It is so tender. SO GOOD!

Everyone loved it. I used a flank steak.

This was my first attempt at making jerky, and wow, this was great! Might have a bit more kick than my dd will like so next time I'll leave red chili flakes off half the batch. Also, you can easily double the beef and not adjust the amount of marinade. I had waaaaaaay too much when I doubled everything. Thanks!

This is the first jerky recipe I tried with my new dehydrator, and it was amazing! Love the little bit of sweet, balanced with the little bit of heat. And the marinade was so great, I think I'll try this with some other meats to BBQ. Thank you for the great recipe! I'll be making this all the time!

This is the absolute best jerky recipe out there! I use it for elk and it is so sweet and spicy. Everyone I share with can't stop eating it.

The best beef jerky I have ever had! So easy and tasty! I read some of the other reviews and only added 4 tablespoons of the liquid smoke and it was amazing!

This was ok, but didn't have too much flavor for my liking. Lots of ingredients, but nothing really stood out.

Very good, but next time I may use a little more heat. Or sprinkle with cracked pepper before drying.

This recipe is awesome......I've tried a ton of others and this one was the bomb.....Everyone who tried it said it was the best they had ever eaten.....I used Elk and apple juice instead of pineapple........Thanks !!!

Nice one! I followed exactly - but cut back on the liquid smoke a bit and used about a tablespoon of Sriracha Thai chile and garlic sauce in place of the red pepper flakes - you can't have jerky without the all important spicy element. It went perfectly with the teriyaki/pineapple flavor. It beats Alton's recipe!

Made as directed. It's pretty good.

The absolute best! Making it for the 3rd time within a month and each time I've made a quadruple batch. Family, Friends and Co-worker alike rave and ask for the recipe. Thanks for sharing!!!

Absolutely fantastic! My family LOVED this recipe. I made it for the annual guy's deer hunting trip. It was all gone before they got to the camp site!

I've made this a few times, both with beef and with venison, Yum Yum Yum.

Yummy! So good! We did it with round steak. Will try it with all sorts of different cuts of meat.

This is a great recipe. I made five pounds of beef jerky last weekend and its all gone. Everybody I gave a sample to, just loved it. I'm making myself another batch today for myself. The only thing I did differant was unstead of useing liquid smoke, I smoked it with alder in my smoker. I recommend this recipe for anyone. Good Job. Jon

Excellent flavour, I used with a lean beef and sprinkled with crushed black pepper before drying. Very tasty even though I chickened out on the amount of liquid smoke and only added about a 3rd of what was called for. Have already had to make 2 batches to keep up with demand.

wonderful flavors...:) thanks

I tried recipe twice, first time I used beef, it was very good and tasty I added a few shakes of jalapeno hot sauce along with red pepper flakes. Very good. 2nd. time it was tried the recipe got altered a little and used ground beef, and shot it into dehydrator, with Jerky shoot gun and made round sticks instead of flat pcs. Added more dry spices and little less on wet ingredients. I didn't have to dehydrate only about 1/2 the time it also was really good. Thanks again .P. Martin.

I absolutely love this recipe. This was our first time making beef jerky and it came out delicious! The only thing we didn't add was the red pepper flakes. Thank you!

This recipe is fantastic! I substituted regular vinegar for the balsamic to make it cheaper, and I added 1/4 cup of Bourbon I had sitting around. Additionally, I added half a teaspoon of salt to the dry spices.

Great jerky recipe! It was gone in about a week (and I made a triple batch). The only change I made was to decrease the smoke flavoring by about 1-1/2 tablespoons. I had the butcher slice the meat for me and I made it in the dehydrator. Thanks for the recipe!

I didn't have pineapple juice, so I added 1/3rd cup molasses instead. Also added some extra pepper flakes for a little more heat. 1 lb of meat took 4 hrs. in the dehydrator at 155°f. Came out excellent

I got a food dehydrator for Christmas last year and haven't done much with it. The other day, we decided to try to make beef jerky and found this recipe. I don't think I need to look anywhere else - this recipe is great! Tastes like "professional" jerky you might buy at the store or smokehouse.

amazing!

i have to hide this from my boyfriend or the kids won't get any when they come visit! i use a dehydrator overnight and it's perfect! i also add some of JIM GOODE'S BBQ RUB to it as it makes my ribs sooo tender! don't skimp on the pineapple juice, the enzymes help to break down the meat. SOOO GOOD!

All I can say is WOW!!!

This recipe is great! Like others, I cut back about 50% on the liquid smoke. I also added a little bit of maple syrup and honey. Very impressed with this recipe. One of the best beef jerky's I've had!

I loved this recipe!! Instead of heating it to melt the brown sugar I just stirred it in a bowl until dissolved and put everything into a bag with the meat. It was FABULOUS! A big hit, I even made a "vegetarian" version with some fake "steak" strips because my mother is a vegetarian.

So easy to make and great flavor. I had to throw some in the freezer just so it wasn't all consumed in one day.

I am a beef jerky addict. I found this recipe to be an EXCELLENT base recipe and for that reason I am rating it 5 stars. Don't misunderstand, It's absolutely fantastic and yummy in it's own rite just as it is. I too marinade at LEAST 24 hours. You can make this recipe and you will be very happy with the flavors. I, however, like my jerky SPICY. I add several additional ingredients to make it my own with the right amount of spice that I love so much. I'm talking Carolina Reapers or Ghost Peppers. One ingredient I add seems to give it some richness/depth/body, about 5 heaping spoonfuls of Chili Garlic Sauce (Note: I do 5 pounds of meat at a time.) I put the dried chili flakes into a coffee bean grinder and pulverize them into a powder. It really distributes the spice throughout. (And you don't find little flakes all around your house.) An immersion blender mixes in the garlic and onion powders well which tend to clump in the liquid. I'm lucky enough to have a store nearby that will slice my meat super thin for me which is most of the work (I use bottom round sliced cross-grain) and a 5-drawer dehydrator. It can dry 2-1/2 lbs. at a time. LOVE LOVE LOVE this recipe. Whether you alter or use as is, you will love this recipe. I'm making 20 lbs. at a time now. It's basically a 3-day commitment.

There aren't enough adjectives for how great this recipe is! No need to bookmark any other jerky recipe, this is it! Added Hot cayenne pepper and skipped the liquid smoke. Couldn't wait for it to marinade, so took the smaller pieces, seasoned them in the dry rub, quickly basted them in the marinade and chucked them straight in the oven. Marinaded the bigger pieces for the next day and even made a third batch after that. The neighbors were lining up to eat it.... Make sure you make A LOT if you want some for yourself!

This is a great recipe! It has a wonderful sweet flavor, but does not have an odd after taste that teriyaki jerky often does. I kicked up the red pepper flakes the second time around as I like alittle more heat. This recipe works well with both venison and beef. Marinating longer is better!!

Made exactly according to directions. Everyone loved it! I did make a small portion without the red pepper flakes for those who don't like spicy.

Didnt have teriyaki- excellent anyway.

I I love you very much! M

Followed the recipe exactly. After marinating for 4 hours I took out 1/2 the meat to dehydrate. Once that batch was done drying I made the rest and had people taste test them to see if marinating them longer (18h) made a difference. It did not. It was all fantastic! Thanks for sharing! I have my next batch in the fridge marinating now :)

Great flavor. I used Wright's concentrated liquid smoke and only needed one capful instead of 5TBSP! I also added a dash of Siracha sauce and substituted canned diced pineapple (all I had) and some minced onion for the onion powder.

Very, very good. I cut the liquid smoke in half but to each their own. The time varies depending on thickness and how many racks you use at a time. I also found my self slicing the meat too thin. I am trying tri-tip on the next batch. Will make again often.

this is fantastic!! I was surprised at the reviewer who didn't think it smelled good while dehydrating because my entire family kept begging to know when it would be done! The seasoning on this is just right - no to sweet, not to spicy - the perfect combination of both for a jerky.

I added more red pepper flakes to make spicier. It was absolutely delectable. I also made some without the red pepper flakes for my husband because he doesn't like spicy. It's the best jerky that we have tried I highly recommend it. Oh I also added an extra half cup of pineapple juice.

The best jerky....I smoked it for three hours and then let it dry out for 1 more in my smoker without smoke. It was perfect!

Tried 3 recipes, this was the favorite.

Pretty good recipe

Followed the recipe to a tee. I was nervous about the vinegar being overpowering, but gotta say this came out very good. One of the best soy sauce based recipes out there.

This recipe is outstanding, and highly recommend! I altered it a bit the last time I made, added a little more terriyaki sauce/glaze, more pepper flakes, and used orange/pineapple juice, come out awesome!! Had numerous requests to sell from friends, neighbors, and family!! YUMMY!!! Can't wait to make it again!!!