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

I left out the liquid smoke, and added a lot of crushed red pepper flakes directly to the marinade, but otherwise followed as instructed. My wife said it is the best jerky she has ever had. I used the single batch of marinade I made to make four 1lb batches of jerky. I would marinate a 1lb, then drain and strain the liquid, put the marinade in the fridge and put the meat in the dehydrator. Then next day I would take the same liquid and marinate another pound, and repeated this for 4 batches over four days. I then took the marinade and boiled it and then sealed it in a container and froze it. I will see if works again next time I want jerky. But all around this is a great recipe.

Great Recipe!

Absolutely the best jerky marinade I've ever used. I've been using it for years on venison and beef!

Absolutely the best jerky marinade I've ever used. I've been using it for years on venison and beef!

Absolutely the best jerky marinade I've ever used. I've been using it for years on venison and beef!

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.

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.