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Rating: 5 stars Really easy to make!!! I get why dried beef is so expensive now...this was not a cheap build but the best jerky I've ever had. One pound of London broil (cut while still partially frozen to make it easier to make thin slices) made 6 ounces of jerky but wow, it's great! And so easy to make! Thumb Up Helpful (81)

Rating: 5 stars Oh goodness. This was soo good. Didn't change anything the first time, except I had a 3lb eye of round. This was more than enough marinade for 3lbs of meat. The second time, I added 2 homegrown jalapeños, which added a nice, but not overpowering, kick. Instead of doing this on a cookie sheet and wire rack, which is awful to clean, you can hang the pieces with toothpicks or bamboo skewers from the top oven rack. Be sure to line the bottom oven rack with aluminum foil to catch drips. Make sure none of the meat is touching other pieces or folded on itself, it wont dry with the rest. And wedging the oven door open with a wooden spoon helps with drying time. Thumb Up Helpful (79)

Rating: 5 stars I made this but with no seasoning because I made it for my dogs! It came out great. My dogs love it and I know it won't harm them. I now make a batch every 3 weeks for them. Happy dogs and happy mom!!!! Thumb Up Helpful (42)

Rating: 5 stars This was my first time making jerky. It was so easy! I had my butcher cut the meat and I used 3 lbs of London Broil - so I increased the marinade recipe by 50%. I used low-sodium soy (instead of reg soy) and dark brown sugar (instead of honey), added 1/2 Tbls of ground cumin, 1/2 Tbls ground Cardamom, 1/2 tspn ground clove and 1/2 tspn Cayenne powder. My family really enjoyed this jerky! I will NEVER buy commercial jerky again! The taste of homemade jerky is so much better (and without all the unhealthy additives that often goes into commercial jerky)! I will be making this many times, as we enjoy jerky a lot! ~ OH, I cut up some into tiny pieces for doggie treats .. my two dogs love 'em, too! (there's nothing harmful to dogs in them, so why not share with them?). Thumb Up Helpful (27)

Rating: 5 stars Recipe is excellent and very easy. I made two batches, the first I baked per the recipe at 175 degrees for 3 1/2 hours. For the second batch I baked it using the convection function on the oven and it was ready after about two hours, cutting 1 to 1 1/2 hours off the cooking time. They were equally delicious and could not tell the difference between the batches. The jerky was actually better two days later! Thumb Up Helpful (21)

Rating: 5 stars I made this with bottom round and it turned out fantastic. I've had some pretty good store bought jerky and this recipe is right up there with the best of them. The only difference is the price. This jerky is much more affordable. Thanks chef John for sharing! Thumb Up Helpful (12)

Rating: 5 stars No recipe is going to make everyone happy, but this was close. I thought it had too much of something, perhaps worstershire sauce. We used Tamari sauce, which is a low sodium soy and will cut down on the salty flavor. Next time I may have the butcher slice it, but you can do it at home with a sharp knife. The whole process was much easier than I thought it would be and we will be making this again. Thumb Up Helpful (12)

Rating: 1 stars Was way way too salty as written. Made it again with only 2 table spoons of soy sauce and much better! Thumb Up Helpful (12)