Sweet and Spicy Brisket Beef Jerky
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05/30/2009
Followed this recipe to a 'T,' which I believe is necessary to charge per unit information technology properly. Absolutely perfect 'as is,' no changes to the ingredients. Merely a suggestion for prep -- there's no need to marinate in two steps, merely combine everything in one glass bowl (plastic absorbs odour) or Ziploc bag overnight. If you don't have a dehydrator, you can use skewers and hang them from 1 end in the oven at 150F for iv-5 hours. I also boil the leftover marinade for at least 10 min to rid of leaner or until desired consistency and use it for BBQ sauce on beef, chicken or pork. Why waste product it? Everyone loves this jerky, so it's the only 1 I brand. Smashing recipe! :)
12/07/2005
My hubby used venison instead of beef. It turned out smashing, although I didn't read the instructions thoroughly and mixed together all the ingredients listed. I didn't melt the marinade in a saucepan either. I merely put everything in a big ziploc and let the meat soak overnight. My family and his family unit all thought information technology's the all-time jerky recipe we've institute.
06/21/2006
First-class stuff! I improvised slightly: first, I got dwelling house and realized I had no brown carbohydrate. I did, however, accept Sweet & Depression Brown (brown sugar substitute). I used the recommended conversion amount for the sweetness & low. I also used low sodium soy sauce - but ran a piddling short on the amount. I employ Wright'southward liquid fume - and information technology's really Really strong, and so I just used virtually one-half the amount. I substituted Penzey'southward Spices Black & Ruddy Spice (black pepper & spicy cayenne blend) for some of the pepper too. Results? Astonishing! The false chocolate-brown carbohydrate worked actually 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!
05/24/2006
Parents have an organic farm and we got a half a moo-cow for Christmas... there's no way between the two of u.s.a. we tin can consume that much meat, then I recently purchased a dehydrator and this is the first recipe I tried. I feel no demand to search for boosted 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 :) Thanks!
09/16/2010
If you don't have a food dehydrator, this tin be made in the oven too. Merely lay the meat on cooling racks on top of foil-lined baking sheets and bake on 150 degrees for 5-half-dozen hours. Open the door every at present and and so to let steam escape. So easy!
04/01/2006
The jerky was perfect! I tried the marinade with turkey legs and craven thighs and YUM! The meat melts off the bones! I'm making it again today and I'grand going to fill my smoker with chicken, turkey, and short ribs. Delicious!
07/15/2005
This was and so yummy. I've fabricated it twice in the past month. I tried to follow the exact recipe simply had a problem with the onion pulverization in my cupboard. I ended up using minced onion, it was delicious. Oh yeah, only used four tbls liquid fume too. I plan to make it a lot. Thanks Dixychik!
03/08/2009
This tin easily be the all-time jerky that you accept ever tasted. Necessary changes: marinate at least 24 hours in the refrigerator, and utilize too much marinade (too fiddling will go out as well little flavor). A few options to effort: cut the meat cantankerous-grain (this allows for tenderness and flavor soaking), utilise reduced sodium soy, gourmet teriyaki (make sure information technology contains some type of wine), use any lean cut of meat (typically some kind of circular/top round), and finally the pepper flakes and spices should glaze the meat before marinating.
07/02/2006
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.
05/03/2006
This recipe has a wonderful taste! WOW! It makes my oral cavity water even before I commencement to chew. The honey gives it just enough sweatness to balance the hot. It is our new favorite hasty recipe! Wonderful!
07/30/2006
Excellent!! Cut dorsum on the liqid smoke and no pepper flakes. Sweet and sassy.
xi/13/2006
Amazing Jerky!! I made it merely how the recipe said to and it was perfection.
11/08/2011
This is a fantastic jerky recipe. I did add a few more ingredients to spice it upward a bit after the first batch turned out a little too balmy for my gustatory modality. First off, I added blood-red pepper flakes to the spice rub too 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 simply for good mensurate 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 of operations for hasty. I would also recommend beginning your drying process in the oven at effectually 300 degrees until the steam evaporates, and then transfer to the drying racks. Getting the meat up to 160 degrees or so kills bacteria and speeds the drying. Then y'all move it to your dehydrator for some other iii-four hours (depending on how thick your slices are). I highly recommend this recipe. Overnice piece of work DIXYCHIK.
07/28/2013
I take made hasty for 20 years. This recipe is pretty good. Subsequently reading the comments; I decided to make some small-scale tweaks. Kickoff; I doubled the pineapple juice and simmered information technology to concentrate the sweetness. Then, I added a ¼ cup of orange juice forth with the other ingredients ( I use a smoker so, I omitted the liquid smoke). I doubled the dry out ingredients / coated the meat and let it marinade for four hours. And then I added the liquid marinade and let it prepare over night. I don't pound the meat before smoking; I like the big chew. "This step is essential" before smoking / dehydrating; have meat and out of the marinade and place information technology on a towel. Identify another towel on top to blot the moisture. Then, put the meat on a rack (uncovered) for an hour or until the color turns gray. This helps the curing procedure and stops the marinade / seasoning from exiting the meat when smoking dehydrating. I promise you find this hint helpful!
06/xix/2012
This was not good! I'yard not certain how information technology got such high reviews. I followed the recipe exactly. The cease upshot was slightly sticky jerky with a caramelized coating. It was more than of "spicy beef candy" than a traditional jerky. Also, this brand a LOT of marinade...yous could use a lot more than the recommended 1lb of meat for the amount of marinade the recipe yielded.
06/29/2010
Excellent Recipe. Makes really infrequent jerky. Though after using the recipe a dozen times or and so I discovered that y'all 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 pulverization, then but mixed them into the marinade. I should notation that I marinade considerably longer than the recipe recommends, at least a full day, and I use a Foodsaver Vacuum seal jar.
11/xv/2010
swell sense of taste, we doubled the recipe and used it on vi 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 slap-up.
03/28/2008
Thank you for the recipe - we all loved information technology. Good flavorful meat - not just seasonings!!! I used a 4.five lb bottom round roast, which trimmed down to nearly 4 lbs. Once information technology was semi-frozen, I sliced information technology with an electric knife WITH the grain, not across (if yous want information technology chewy non deliquesce-in-your-mouth). I doubled the sauce recipe, only fifty-fifty that was Way too much - next fourth dimension I'll use the actress one-half as steak marinade. I ground the peppercorns and crushed blood-red pepper in my java mill. I put can foil in the bottom of the oven and sprayed Pam on block cooling racks so the marinade would be like shooting fish in a barrel to make clean upwardly. Information technology made 3 racks full. I cooked in my oven at 150 degrees for 4 hours. Worked well, simply good luck leaving it alone long enough for it to dry!
09/21/2009
I've been doing Jerky for 20 years. I've tried hundreds of recipies. This is the bomb. ***Use Well-nigh 1/2 THE LIQUID SMOKE*** I've given away most 3 lbs. to friends. Now they are request when I'll doing more!
02/06/2008
This is the starting time jerky recipe I've e'er tried and I wasn't disappointed with the results. Perfect remainder of sweet (just not too sweet) and hot (just non too hot). Leaves behind a piddling fleck of heat on your tounge but not plenty to demand that huge glass of water standing by. It'due south the all-time tasting jerky I've ever had. Way better than the store bought variety. I followed the recipe exactly every bit written. 5 tbsp of liquid smoke scared me simply y'all tin can't even gustation the liquid smoke in the finished product. It just adds that great jerky odour that gets your sense of taste buds going. An electric pocketknife 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. I 5oz. bottle of soy sauce = 2/3c. No need to mensurate, just dump the bottle into the sauce pan. I used one 20oz tin can of crushed pineapple and strained it to get the pineapple juice. That yielded approximately 1 cup of juice so now I accept enough pineapple juice to brand some other batch of hasty OR peradventure I'll use the leftover juice and pineapple to make Acini di Pepe (another not bad recipe from this site). Talk to your butcher nearly the unlike types of meats that are popular for making jerky. You're not limited to 1 specific cutting (some are bacteria 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 abroad again!! Thanks!!
08/27/2005
Yum! Perfect only the way it is.
06/09/2009
I totally agree with True cat. I followed this recipe as is & it came out great. I tried iii others on this site for a comparison & this is the best. I found at my grocery they piece beefiness for braising & it is perfect for this recipe, if you can observe it, endeavour information technology. Spearing the meat with a toothpick & hanging it from the top rack is a perfect way to dry the meat, just make sure you lot place some tinfoil on the bottom rack to catch the liquid. Delicious!
09/09/2010
I brand my married man beef jerky every fourth dimension he goes to the field, and this is by far his favorite. I make as written and it is delicious....
01/01/2010
Okay this was a large striking. I bought a dehydrator but for this recipe. I concluded upward making 4lbs the showtime day which doesn't end upward being much. I made some extra spicy with heavy cerise pepper to send to my blood brother. I doubled the marinade since I planned on doubling the meat but it was soooo non necessary. I had then much marinade that I am on my eighth 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 correct now and instead of using red pepper flakes I think I am going to use dried Jalapeno flakes that I accept. 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 chip on the liquid fume.
01/27/2010
REALLY skilful. Perfect blending of savory, sweetness and spicy! PLENTY of marinade too, it coated everything and i had a fiddling more than a pound of meat. Thanks for sharing!
x/26/2009
I've been making hasty among other dehydrated foods for years now. After a little searching I found this ane a few years dorsum. I love sweetness and hot jerky, and with a footling tweeking I was able to improve upon it for my taste anyway. I added a little more brownish carbohydrate, used crushed pineapple on height of pineapple/ orange juice and cooked it downwardly to a little thicker consistency. All in all a terrific recipe and only the kind I was looking for. This time I used venison and it was the all-time batch to appointment. I would recommend this to anyone who likes sweet/ teriyaki hasty... the pineapple really does set it off!!! Cheers for a actually superb recipe!!!
03/31/2006
My boyfriend loves it! It takes a lilliputian time, but well worth the wait!
06/26/2011
Perfect. But next time I will cut my meat thicker. My thicker pieces were a bit more than tender than the sparse pieces. I too marinaded my meat for 24 hours earlier drying and it took about 16 hrs to dry. My dryer doesnt have those fancy blower elements in it, so information technology takes longer for my food to dry out.
03/26/2010
Love, love, dearest this recipe! I did make a few changes. I use Round Roast instead of steak and coat the cut meat with salt, pepper, onion pulverization 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 ii tablespoons), but the longer you permit it sit the hotter it gets! I also permit it soak overnight in the fridge, at to the lowest degree 6 hours, but I adopt 12. :) I don't sprinkle whatever more seasoning on mine, simply my young man adds croaky blood-red and black pepper, as well as cajun seasoning to his earlier drying.
12/03/2009
LOVED, LOVED, LOVED it!!! Followed the recipe exactly, just changed the cooking method. We are using elk and accept made vi batches so far. I have the sliced upwardly elk and boil it for about 3 minutes. I so bleed it and put it into the marinade immediately and marinate it for three hours. And so dehydrate it. It but takes two hours to dry this style. Everyone in my family unit loves information technology. Thanks for sharing!
01/29/2012
This is the best jerky that i have ever made or purchased anywhere! Very flavorful with just a pocket-size bite of oestrus at the cease. I brand a big batch every couple months and information technology never seems to last around the house for more than than a couple days. My extended family and co-workers are always bugging me to make more than. Definitely requite it a try. Yous won't be disappointed!
12/xxx/2010
I made this as a souvenir and the recipient liked it, but I was non as impressed. I think I wanted it sweeter and spicier and less salty and garlicy. It was edible, simply not my favorite.
11/23/2010
This was the first fourth dimension I made hasty and I thought it turned out well! Bully flavor!!
12/13/2010
Ok, I beloved jerky, and have made this twice now, non a fan at all. I commonly make information technology sweet so I idea the hot might brand it popular a little, nope. Past all the reviews, it is prob just me, merely had to write a review. Sad to those who like information technology.
10/xv/2008
I put a footling cayenne pepper, and a large scoop of chili garlic sauce which made it spicy and real juicy!! it is smoky but if yous shop in a big bag for a day or 2 the flavor volition simply 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 besides used London Broil and had Ralphs my grocery store piece upwards the come across real thin and I got about 3Ibs. I noticed when I inverse the servings it was manner to much and could of made another 5-6Ibs more than if I wanted with what I had. give-and-take of communication, stay with the recommended amount with four servings if you are going to make more.
07/04/2007
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 similar about it near is that it'due south like all hasty flavors added into one. I'm always torn betwixt teriyaki jerky, or smoked hasty, or peppered jerky and take 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!
01/13/2007
This is the beginning and final jerkey recipe that I will use! We did make a modest aligning to the recipe though. Pineapple juice concentrate is 1 of the main ingredients in terriyaki sauce, and then nosotros didn't feel like we needed to add the extra juice that information technology called for. Otherwise we followed the recipe every bit stated and information technology came out unbelievable! We were going to follow our dehydrator'south insructions and dehydrate for 1-2 days(Ronco 5 tray), but it was done Mode earlier that, and so we volition def follow the suggested drying time here.
01/06/2009
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 nosotros used it for nigh 3 1/2 pounds of ground meat. We let information technology marinate for about 4 hours and and so used a hasty gun and a dehydrator. It has a wonderful season and nosotros will definitely be making it once more. Thank you!
07/14/2011
Loved this recipe! Followed recipe exactly. Love the gustatory modality and the texture of the meat. This one is a keeper!
07/06/2011
just equally the title promised...sweet, hot & spicy...it is VERY GOOD...i didn't accept teriyaki and so i left it out and used a sirloin steak (sliced into strips) nor did i utilize the liquid smoke as i put it in the smoker with maple wood chips...yes indeed and yummy hasty recipe...the dh luved it...thanks for sharing the recipe ... will be making it once again...
05/27/2008
We raise beef cattle so I'thousand always looking for the "better" jerky recipe. Take tried many and this is probably the best. Marinated brusque cut rump and london broil steaks (near v lbs. total) in a double batch of the exact recipe and had enough left over for some other 5 pounds of meat. Recall I'm done looking for jerky recipes! Thank you!
11/30/2006
(2006)I wish I could requite this more than five stars!! We used this as a alkali/marinade for a turkey. It concluded up in the mixture for 36 hours simply information technology 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 information technology equally a marinade for craven (whole and nosotros beer-canned them with more than marinade in the can), goose (roasted in the oven), and a fresh unsmoked ham. All were absolutely delish!!
09/xix/2010
This is a wonderful recipe. Similar others I just added the spices to the liquid ingredients. Freezing the meat and using a meat slicer is actually the way to go. All slices are dainty and even. I used 15 pounds of London Broil and 6 times the marinade recipe. At that place seemed to be enough of marinade. Cheers for sharing the reciped.
12/17/2009
Mixed all the ingrediants together. Did non cook information technology. We added habenaro to half the recipe.Very good. Will definately make over again.
01/10/2012
Perfect recipe! A lot of ingredients only well worth information technology! One tip that I do, put everything in a ane gallon nada lock bag with all the air pushed out to marinade. Every few hours I mix the purse without ever opening it. This fashion produces a more even flavoring and is much less messy! When I am washed, I have the meat out and throw abroad the messy bag.
07/22/2009
This was a bang-up recipe. Definitely a keeper! I made it exactly equally stated, next time I'll probably cut back on the liquid smoke, I recollect information technology might take been too much.
07/20/2012
I bought myself a food dehydrator this final spring intending to use it for the most part for the extra fruits and herbs I abound but my husband asked me to attempt to make some jerkey since he loves it and the store bought stuff is and then expensive. I searched for a recipe to endeavour and came across this one. Don't bother with heating the liquids and sugar or seasoning the meat westward/dry ingredients, just mix everything except the meat in a basin and stir well, the sugar dissolves really easily and you don't have to wait for the marinade to cool downwardly. I didn't employ the worcestershire sauce because it has fish ingredients and instead used actress teriyaki sauce and balsalmic vinegar and we honey garlic so I used and extra i/2 tsp. Let me tell yous 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 oestrus to residual the sweet. I've made this a dozen times now and have given it out equally gifts, made information technology to take camping ground and sent some with my husband to piece of work and everybody who's tried it has raved about it. The recipe makes style more than 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 ii depending on how much meat you have, squeeze out the air and allow marinade over night for the almost flavorful jerkey yous've ever had. I not going to bother searching for some other jerkey recipe, this is a keeper!
02/19/2015
I have used allrecipes for years, just have never felt compelled to write a review before now. I made this hasty yesterday with a mixture of venison and beefiness, and information technology is easily, hands-down the all-time jerky I have always had. The family unit 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 tin hands handle three pounds of meat. So addictive, we're starting another batch tonight. Perfect balance of flavours, and the smell is heavenly. Thanks for sharing this amazing recipe! If there was a Nobel Prize for hasty, it would be yours!(lol)
02/22/2012
I accept to tell you Best VENISON Hasty EVER!!! But I desire to share my tweeks. For starters I used one whole back strap. Simply 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 basis pepper and instead of red pepper flakes I used a improve hot pepper alloy mine was homemade but anything hot with flavor! Soaked for 48 hrs. Smoked on a charcoal smoker with cherry wood. I as well used vernors in the h2o bowl. Like I said best jerky I've always had!!!!
05/nineteen/2011
the only recipe i make!!!!
xi/27/2010
this is the commencement jerky i ever tried to make and i tried this ane and some other recipe to run across which one i liked best. this recipe is amazing!!! anybody loved it!! the other recipe i tried i wouldn't feed to my worst enemy compared to this ane!! i want to truly cheers for sharing this recipe!! you made me look like a star in the kitchen!! highly recommend this to anyone!!
09/09/2012
I was marinating a steak in balsamic dressing and didn't get to melt it in a mean solar day or two so I decided to make jerky. I put the beefiness strips on a grilling rack; the pan was lined with aluminum and I sprinkled with basis black pepper. I cooked the beef on the racks at 150 degrees for 5-half-dozen hours. I will definitely utilize this over again when I am pushing the envelope on a steak.
12/07/2010
Good Very Good The pineapple is a keen addition
04/xviii/2009
Turned out wonderful. I marinated it all overnight... Didn't have a dehydrator so I did it on a sail pan with a cooling rack above information technology for ventilation at 150deg for 2 hours and 200deg for another 60 minutes to hour and a half. It was wonderful. I also didn't use liquid smoke. Information technology is so tender. SO Adept!
01/15/2011
Anybody loved it. I used a flank steak.
05/24/2010
This is the absolute best jerky recipe out there! I employ information technology for elk and it is so sweetness and spicy. Anybody I share with can't stop eating information technology.
09/24/2009
This was my first attempt at making hasty, and wow, this was keen! Might have a flake more boot than my dd will like so side by side fourth dimension I'll get out ruddy chili flakes off half the batch. Also, you can easily double the beef and not adjust the corporeality of marinade. I had waaaaaaay also much when I doubled everything. Cheers!
05/26/2009
This is the commencement jerky recipe I tried with my new dehydrator, and it was astonishing! Dear the picayune flake of sweetness, balanced with the footling bit of oestrus. And the marinade was so nifty, I think I'll attempt this with some other meats to BBQ. Cheers for the great recipe! I'll be making this all the time!
11/12/2007
The all-time beef hasty I take ever had! Then easy and tasty! I read some of the other reviews and only added four tablespoons of the liquid smoke and information technology was amazing!
02/04/2008
This was ok, merely didn't have likewise much flavor for my liking. Lots of ingredients, but zero actually stood out.
01/28/2010
Very good, merely next time I may use a piddling more heat. Or sprinkle with cracked pepper earlier drying.
09/04/2007
This recipe is awesome......I've tried a ton of others and this one was the bomb.....Everyone who tried information technology said information technology was the best they had always eaten.....I used Elk and apple juice instead of pineapple........Thank you !!!
05/29/2010
Nice ane! I followed exactly - but cut back on the liquid smoke a bit and used about a tablespoon of Sriracha Thai republic of chile and garlic sauce in place of the red pepper flakes - y'all can't have jerky without the all important spicy chemical element. It went perfectly with the teriyaki/pineapple flavor. It beats Alton's recipe!
x/05/2011
Made as directed. It's pretty good.
12/06/2010
The absolute best! Making it for the tertiary time within a month and each time I've made a quadruple batch. Family, Friends and Co-worker alike rave and enquire for the recipe. Thanks for sharing!!!
10/30/2011
Absolutely fantastic! My family LOVED this recipe. I made it for the annual guy'south deer hunting trip. Information technology was all gone before they got to the camp site!
10/21/2011
I've made this a few times, both with beef and with venison, Yum Yum Yum.
12/05/2011
Yummy! So good! We did information technology with round steak. Volition endeavor information technology with all sorts of dissimilar cuts of meat.
03/17/2007
This is a swell recipe. I made five pounds of beefiness jerky last weekend and its all gone. Everybody I gave a sample to, just loved it. I'm making myself some other batch today for myself. The just thing I did differant was unstead of useing liquid smoke, I smoked information technology with alder in my smoker. I recommend this recipe for anyone. Good Job. Jon
03/12/2007
Excellent flavour, I used with a lean beef and sprinkled with crushed blackness pepper before drying. Very tasty even though I chickened out on the amount of liquid smoke and just added near a 3rd of what was called for. Have already had to make two batches to keep up with need.
08/15/2010
wonderful flavors...:) thanks
12/22/2006
I tried recipe twice, first time I used beefiness, it was very practiced and tasty I added a few shakes of jalapeno hot sauce along with red pepper flakes. Very practiced. 2nd. time it was tried the recipe got altered a niggling and used footing beef, and shot it into dehydrator, with Jerky shoot gun and fabricated circular sticks instead of flat pcs. Added more dry out spices and little less on wet ingredients. I didn't accept to dehydrate but about 1/2 the time it also was really good. Thanks over again .P. Martin.
01/03/2012
I admittedly love this recipe. This was our first time making beef hasty and information technology came out delicious! The only matter we didn't add was the red pepper flakes. Thanks!
02/22/2008
This recipe is fantastic! I substituted regular vinegar for the balsamic to make it cheaper, and I added one/four cup of Bourbon I had sitting around. Additionally, I added one-half a teaspoon of salt to the dry out spices.
09/20/2007
Great jerky recipe! It was gone in virtually a calendar week (and I made a triple batch). The only change I made was to decrease the fume flavoring by almost 1-ane/2 tablespoons. I had the butcher slice the meat for me and I fabricated information technology in the dehydrator. Thanks for the recipe!
01/02/2009
I didn't have pineapple juice, and so I added 1/3rd loving cup molasses instead. Also added some extra pepper flakes for a little more heat. one lb of meat took 4 hrs. in the dehydrator at 155°f. Came out excellent
08/29/2009
I got a food dehydrator for Christmas last year and haven't done much with it. The other twenty-four hours, we decided to endeavor to brand beefiness jerky and found this recipe. I don't think I need to look anywhere else - this recipe is great! Tastes like "professional" hasty y'all might buy at the store or smokehouse.
02/13/2011
amazing!
02/06/2009
i accept to hide this from my young man or the kids won't go any when they come up 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 assist to interruption down the meat. SOOO GOOD!
06/17/2012
This recipe is keen! Like others, I cutting back about 50% on the liquid smoke. I also added a little bit of maple syrup and honey. Very impressed with this recipe. 1 of the best beef hasty's I've had!
05/04/2011
I loved this recipe!! Instead of heating it to cook the brown carbohydrate I just stirred information technology in a basin until dissolved and put everything into a bag with the meat. Information technology was FABULOUS! A big hit, I even made a "vegetarian" version with some simulated "steak" strips because my mother is a vegetarian.
07/xix/2007
All I tin say is WOW!!!
02/02/2016
I am a beef jerky aficionado. I found this recipe to be an EXCELLENT base recipe and for that reason I am rating it 5 stars. Don't misunderstand, It'south absolutely fantastic and yummy in it's ain rite just every bit it is. I too marinade at LEAST 24 hours. You tin brand this recipe and yous will be very happy with the flavors. I, however, like my hasty SPICY. I add together several additional ingredients to brand it my own with the right amount of spice that I love then much. I'thou talking Carolina Reapers or Ghost Peppers. One ingredient I add together seems to give it some richness/depth/body, about 5 heaping spoonfuls of Chili Garlic Sauce (Annotation: I do 5 pounds of meat at a time.) I put the dried chili flakes into a coffee edible bean grinder and pulverize them into a powder. It really distributes the spice throughout. (And yous don't discover picayune flakes all around your house.) An immersion blender mixes in the garlic and onion powders well which tend to clump in the liquid. I'k lucky plenty to have a shop nearby that will slice my meat super thin for me which is most of the work (I apply lesser round sliced cantankerous-grain) and a 5-drawer dehydrator. It can dry ii-1/2 lbs. at a time. LOVE Honey Dearest this recipe. Whether y'all modify or use as is, yous will love this recipe. I'1000 making 20 lbs. at a fourth dimension now. Information technology'southward basically a 3-twenty-four hour period commitment.
04/17/2008
Then like shooting fish in a barrel to make and smashing flavour. I had to throw some in the freezer just so information technology wasn't all consumed in one 24-hour interval.
03/04/2011
There aren't enough adjectives for how keen 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 information technology to marinade, so took the smaller pieces, seasoned them in the dry rub, rapidly 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 upward to swallow it.... Make certain you make A LOT if you want some for yourself!
xi/30/2008
This is a neat recipe! It has a wonderful sweet season, but does non take an odd afterward taste that teriyaki jerky often does. I kicked upwardly the red pepper flakes the second time around equally I like alittle more than heat. This recipe works well with both venison and beef. Marinating longer is better!!
12/08/2010
Fabricated exactly according to directions. Everyone loved information technology! I did make a modest portion without the red pepper flakes for those who don't similar spicy.
12/07/2014
Didnt have teriyaki- excellent anyway.
xi/xx/2013
I I love y'all very much! Thou
03/03/2013
Followed the recipe exactly. Later marinating for 4 hours I took out 1/2 the meat to dehydrate. Once that batch was done drying I made the residuum and had people gustation test them to encounter 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 refrigerator marinating at present :)
05/13/2011
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 pulverization.
01/29/2008
Very, very practiced. I cut the liquid smoke in half but to each their own. The fourth dimension varies depending on thickness and how many racks yous utilise at a time. I also found my self slicing the meat too thin. I am trying tri-tip on the next batch. Will make once again frequently.
06/28/2009
this is fantastic!! I was surprised at the reviewer who didn't think it smelled good while dehydrating considering my unabridged family unit kept begging to know when information technology would be done! The seasoning on this is only right - no to sweet, not to spicy - the perfect combination of both for a jerky.
08/27/2013
I added more than ruddy pepper flakes to make spicier. Information technology was absolutely delectable. I as well made some without the red pepper flakes for my husband because he doesn't like spicy. It's the best jerky that nosotros have tried I highly recommend information technology. Oh I also added an extra half cup of pineapple juice.
12/06/2008
The best jerky....I smoked it for three hours and then let information technology dry out for i more in my smoker without smoke. Information technology was perfect!
12/30/2007
Tried 3 recipes, this was the favorite.
03/29/2008
Pretty good recipe
04/16/2011
Followed the recipe to a tee. I was nervous about the vinegar existence overpowering, but gotta say this came out very good. Ane of the all-time soy sauce based recipes out in that location.
06/16/2010
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 orangish/pineapple juice, come out crawly!! Had numerous requests to sell from friends, neighbors, and family!! YUMMY!!! Can't wait to make it again!!!
Source: https://www.allrecipes.com/recipe/86194/jerky-lovers-jerky-sweet-hot-and-spicy/
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