T Bird's Beef Jerky

T Bird's Beef Jerky

130 Reviews 10 Pics
  • Prep

    30 m
  • Cook

    4 h
  • Ready In

    1 d 4 h 30 m
DEWY
Recipe by  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

Adjust Servings

Original recipe yields 4 lbs.

Directions

  1. 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.
  2. 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).
  3. 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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Reviews (130)

Rate This Recipe
AGENTORANGE75
339

AGENTORANGE75

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 and hot sauce with ketchup…..... my husband didn't like it... 2 stars.”. That is my biggest complaint with the reviews that exist… those people are only reviewing their own versions, not the recipe someone posted, but I digress. This is a good jerky recipe. I followed it to the ‘T’, and therefore can review it. I didn't give it 5 stars, because I felt it could have eased up on the Worcestershire sauce a bit. I found that flavor overpowering, for the same reason I would never put a steak sauce on a good steak in a decent restaurant: let the flavors stand on their own. So less Worcestershire, and bump up the traditional jerky salt and pepper aspects, and you will likely have a winner.

RAYHALKS
157

RAYHALKS

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 and added some liquid smoke and chili powder... Liked it better this way, not as salty. Watch your time, don't over cook. Should bend not snap. Good stuff!

DanWO
144

DanWO

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 made some improvements on the following batches. I cut the pinches of salt out and the worcestershire to 3/4 cup and the soy to 3/4 cup and the red pepper to 3/4 t and then I added 2T brown suger, 2T honey, and 1/4 mesquite liquid smoke. I like my version best!

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Nutrition

Amount Per Serving (64 total)

  • Calories
  • 65 cal
  • 3%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 1.5 g
  • < 1%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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