Montreal Steak Seasoning Beef Jerky Allrecipes
Sort past: Most Helpful
Most Helpful Most Positive To the lowest degree Positive Newest
06/09/2003
Good recipe, worked well in my electric oven... I turned the heat up to 170 and cracked the oven door to frazzle the wet. I tried it a 2nd fourth dimension substituting teryaki (sp) instead of soy and added some liquid smoke and chili powder... Liked it better this way, not as salty. Watch your fourth dimension, don't over cook. Should bend not snap. Adept stuff!
12/21/2005
I followed the recipe to a "T" for my 1st batch and information technology was good. I used venison and afterwards sliceing the meat I rinsed it in tap water to become out as much blood as possible. For my tastes I feel I fabricated some improvements on the post-obit batches. I cut the pinches of salt out and the worcestershire to three/4 cup and the soy to 3/four loving cup and the red pepper to 3/four t so I added 2T brown suger, 2T beloved, and i/iv mesquite liquid smoke. I similar my version best!
09/thirteen/2002
Well T Bird my husband is a happy man!! He'southward addicted to Jack Links (store bought) jerky, only complains about how expensive information technology is. This jerky is VERY TASTY, not equally good as Jack Links, merely much more tender! I added a tsp. of McCormick Montreal Steak Seasoning, and used coarse ground pepper, it added such a overnice little kick! I saved the metal skewers from store bought shish kabobs & they work bully. The guys at our super bowl party ALL loved this, THANKS!
11/14/2011
Great Flavor! I used low common salt soy sauce and it was enough salt for me. Yum. My comments: I cut a summit round roast lengthwise into two thick pieces. Avoid/remove the fatty or gristly areas (apply for soup or stock). Lightly freeze the slabs. Cutting along the grain to become the traditional texture - across the grain doesn't piece of work well. Marinate ii days for extra flavor saturation. A few times a day, massage and turn the bag to redistribute the marinade evenly. Line the bottom of your oven with foil to catch drips. I don't turn the oven on until I have it all loaded so it's not hot to piece of work with. I also wipe down the door which gets VERY messy before heating. Separate the thin cuts from the thick cuts. Squeegee the marinade off with your fingers to remove excess. String tips of like sizes onto wooden kebab skewers. (I become 10 pieces easily on a skewer.) Then lace them through your oven rack and then they all hang downwards. Alternate sides of the rack and then yous have them evenly distributed. Place the thinner cuts towerd the forepart and then you can easily remove them when stale. Place a hot pad in the door to concur it slightly open to let the moisture escape.
04/27/2003
The cooking method worked very well! If anyone tries to make this beef jerkey, watch the oestrus and fourth dimension as they vary from oven to oven. I cut downwards my baking time to 3.five hours instead, and it was well done. Another proffer is that do select meat with least fatty as possible, and you will reduce tremendous amount of grease dripping while the hasty'southward existence cooked (and your oven won't smell similar it'south burning too!).
05/29/2005
I'm totally satisfied! I followed all ingredients to a tee, but added a little celery salt and ane tsp of brown sugar & cayenne 'cuz we're a bunch of daredevils. Yep! ~that was my hubby'due south sentiments. He, my 2 twelvemonth old and myself ate the whole batch final night. I used centre of round steak that had been marked down to practically $0! Also, slicing (beyond grain) is super easy if the steak is a footling frozen. I got it paper thin with no trouble. I'm making more subsequently a store run!
11/07/2002
I cooked this two ways. After the commencement 24 hours of marinading, I dried half of the meat in the dehydrator and put the remaining meat dorsum into the fridge. The 2nd night, I cooked the remainder of the meat in the oven every bit directed, which was much amend...I'chiliad not sure if that was due to cooking method or marinade time. All the same, my young man and girl thought this was also spicy while my roommate and I thought it was nifty. Will make again.
09/06/2002
Was sooo good that the entire recipe (64 servings) fanished past the end of the day!! I used a dehydrator worked great.
01/twenty/2011
My offset fourth dimension making beefiness jerky. I followed the recipe quite closely, simply leaving out the Italian seasoning and upping the hot sauce. I didn't hang them, I put them on a rack over a sheet pan, and used balls of tin foil to make the rack tilt on an bending to allow the juices run off. I did iv hours at 170 (everyman my oven goes, for some reason) and they were nowhere nearly done...did a further 2 1/2 hours at 190. The texture is a bit off...any bits of fatty (I did trim, but there'southward always a bit) are oddly chewy, and the residue varies from crunchy to tough. I think that the marinade requires an acid such as ruddy-vino vinegar or lemon juice to give it a better texture and tang. Information technology isn't bad...but it's not great. If I attempt again, I'll use more hot sauce and some vinegar...It'southward a adept thing I started early in the morning, or I wouldn't exist making the (baked) dinner I had planned. Thanks for sharing. EDIT: Afterward letting them cool, they were MUCH dryer than when I took them out of the oven. I remember that the recipe should specify that they might not seem quite washed when the fourth dimension is up, but that taking them out and letting them absurd will dry them out further. I suppose if I had been experienced with this sort of recipe I would know that, just I didn't). They are a little besides dry out at present, a combination of my own error and unclear directions. Once more, cheers anyhow. :)
05/04/2002
The all-time I have tasted. Everyone at work waits anxiously until I brand another batch. I've tried other recipes but this one has them trounce by far. Thanks for sharing. For true spice lovers 1/ii teas. of Dave's Insanity hot sauce does the trick.
04/16/2010
Fantabulous flavor, I subbed Italian seasoning for the dressing mix and added hickory liquid smoke.
01/02/2011
Hey mysteryman, information technology messes with existent ratings when yous fool around with the given recipe and add stuff that obviously will non work. Please don't exercise that.
10/13/2003
This recipe is awesome!!! I cutting back on soy sauce and added more hot sauce, The husband and kids love it!!! They want me to brand it every week!!!!I will never buy it once more! It is and so easy too! I apply meat skewers to hang in oven instead of the molar picks!Good job Terry!!!!!
02/04/2008
I tried iii different jerky recipes and this is the ane. I make a lot of hasty now because every time I make a batch, it disappears inside a day or two. My friends rant and rave about my jerky at present and its all thanks to this recipe! I followed it exactly with the exception that I added a little bit of liquid fume. Unfortunately it came out too salty for my taste (it was nonetheless delicious only just too salty). To modify that I reduced the soy sauce to i/two cup and increased the Worcestershire sauce to ane 1/2 cups. Tastes admittedly perfect! If you lot want a decent recipe without strange weird ingredients that tastes crawly this is the one.
03/28/2009
I've tried this recipe several times over the terminal couple of months and it's perfect. I personally don't add the entire teaspoon of hot sauce, barely a half tsp I would guess. For some strange reason information technology always comes out slightly different, but e'er good! It barely lasts a few days around here. Just a little sidenote: I dump my marinated meat into a colander and and then lay it out on sheets of paper towels before putting it in the oven. This speeds up the drying time without altering the flavor. I didn't do this with my first batch and it molded after the second day (not that in that location was much left)and then I've since washed the pre-dry out drying and it works a charm. I've even used cheaper clearance meat and fabricated this jerky for my dogs with less table salt and no hot sauce.
04/20/2012
So glad I establish this recipe!! My married man is in Transitional islamic state of afghanistan and has been begging for beef hasty to be sent to him. He cannot have MSG, then I knew I was going to have to learn to make beef hasty if I wanted to exist cost constructive in sending him large quantities! He absolutely LOVES this stuff! (and and so do all the other guys in his truck!) Thank y'all for posting!
12/17/2007
I really liked this recipe. What'southward more than is my wife, who doesn't like beef jerky, keeps SNEAKING MY JERKY!!! On the spur of the moment I rewarded ane of my dogs for a particularly good beliefs with a trivial lick of the fingers after I'd finished a piece, and at present he hangs around me waiting to meet if there's gonna be anymore. He never used to beg like this. So in short, this hasty is and then good it ruined my wife and dog. :o)
eleven/06/2002
Very good. My husband really enjoyed the hasty. I used a Food Dehydrator and it worked out bully!
09/05/2009
SOOOOO YUMMY. this one is a keeper. we made the recipe as directed and liked it merely fine. we ane/2 the recipe due to the amount of steak i had on hand. now i wished we would have made the full batch. make information technology worth while if you already have the oven on and it takes a while to broil. our next batch we are going to add less wozzy, more than soy, more than hot sauce, and more than pepper! we baked it in the oven cuz nosotros don't take a dehydrator and it worked great. 170 deg for about 4 hrs. nosotros draped the meat directly on the oven rack and put a big piece of foil underneath to grab all the drippings. it worked bang-up. at our local wal mart in the meat dept is a super thin cut steak called maleysia (sp?) it besides says on the pkg its round steak. fairly inexpensive and information technology is the perfect thickness and super easy to mix up your merinade put in ziploc and motility to coat. having that steak saved me tons of time. thanks for sharing.
11/07/2002
I cooked this ii ways. Subsequently the beginning 24 hours of marinading, I dried half of the meat in the dehydrator and put the remaining meat back into the refrigerator. The 2nd dark, I cooked the rest of the meat in the oven as directed, which was much better...I'm not certain if that was due to cooking method or marinade time. Notwithstanding, my swain and daughter thought this was as well spicy while my roommate and I thought it was great. Will make again.
02/07/2010
We LOVED THIS! I made exactly equally written. I used a slicer to slice the meat thin. I used partially frozen meat to piece it easier. I will be making this again. Next time I recall Im going to add some liquid smoke like others suggested. Not that it needs it at all but just to try information technology. Cheers Dewy!
01/23/2003
Probably one of the best jerky marinades I've ever had or tried. Easy to adjust the rut level, too for those that want to. Thank you!
10/10/2010
I only gave it 3 stars. I substituted yogurt and non-fat mayonaise for the other ingredients and cooked it at 550 for 2 hrs becuase I was hungry. Tasted horrible and was overdone. I retrieve I'll stick with slim-jims. [just kidding] ha ha!
07/11/2011
I've been making this for a few years now. The get-go fourth dimension I followed it to a T. I love worchestershire sauce, just it was overpowering in this recipe. I've since cut information technology back to 2/3 c. and utilise ane i/4 c. Light Soy sauce. I follow everything else as written. Thanks Dewy.
11/08/2001
very tasty jerky the first time I fabricated information technology!
01/07/2010
I followed the recipe and marinaded London Bake for approximately 24 hours and and so followed the directions. Someone mentioned metal skewers and hanging them in the oven. It worked beautifully! I took the Jerky out after 3.five hours and information technology was perfect, the but problem is I only used about 2 one/2 pounds of meat and it is not plenty!
11/12/2010
Made the recipe just as stated, and should accept doubled it cause they vanished instantly!!! The next batch will have a little more cayenne pepper to conform my taste, only the jerky is great merely as the recipe calls for.
02/25/2010
I've made this at least a two dozen times over the past few years... I e'er follow the recipe to a "T" and have always enjoyed it. I'k married to a cattle rancher and we've always got beefiness on hand. I would suggest though that if you lot enjoy spicy jerky to add together more than hot pepper sause and black pepper every bit this is not spicy jerky. It is a great and easy recipe. Thank you
08/15/2002
I made this for my husband to take to work and everyone asked for the recipe.I added chilli peppers and used italian salad dressing instead of the dry mix.Very good recipe.
07/31/2010
Quite tasty! I know we'll be making this ane once more. Didn't alter anything with the recipe. Next fourth dimension I might add together some liquid smoke and see how that turns out though.
06/07/2010
Everyone loved the season! I used the recipe for Italian salad dressing mix from this site. I used a dehyrator about iv hours.
11/19/2007
i have to say this jerky is awesome!!!! i followed directions exactly. i wasnt sure what kind of hot sauce to use, so for future reference to anyone who is agape of oestrus or is wanting heat, i used some crazy a** kicking hot sauce that my hubby doesnt even like to employ on foods cause it is but also hot. i put in 1 tsp every bit directed and information technology turned out perfect for me. non also spicy, just a hint of heat. i may add a couple tsp. the next time at present that i know it isnt an insane amount of heat. i think if i had used something like tobasco i would take been more disappointed. as well i did add a couple dashes of fume flavoring, not too much tho. i cooked information technology in my food dehydrator and it is perfect. i will definitely use this recipe over again!!!!!!!
04/30/2010
This recipe was excellent! I will admit that I did modify the second batch a fleck (I skipped the hot pepper sauce and added a trivial extra garlic powder), but that was only to suit my personal tastes a piddling meliorate. My hubby loves spicy things, so the beginning batch was right up his alley!
12/29/2011
This is our go to jerkey recipe. The only thing I change is to add red pepper flakes to spice information technology upwardly a chip and nosotros cook it in a dehydrator.
01/08/2006
I'm fond to this! Used venison trimmings - no fault of the recipe, but make sure there is no fatty on the venison otherwise it will plow rancid. Going to brand another batch with round.
04/20/2005
Thank you so much for the idea how to make jerky without a dehydrator! I did not use the marinade suggested, already had an easy one that nosotros dearest. I use one bottle Sunbird teriyaki marinade and ane/ii bottle sunbird teriyaki/dear coat, and 2 capfuls of liquid fume, and blackness pepper! Very good. As well, the butcher suggested I use Carne Asada, wich is already sliced as thin as possible! It worked wonderful and all I had to exercise was trim off the fat! My stove only goes every bit depression as 200 degrees, so I had it fix between warm and 200. Cooked about four hours! Next time I will try tbirds recipe!
05/28/2009
well.. I'm surprised it has lasted through the drying process without being attacked and eaten raw.. I was prepared to rate it last night before it got into the oven, the marinade itself smells heavenly. I did not have italian dressing mix, only an italian seasoning grinder mix which was astonishing in it too. Super, super recipe, if this rating had ten stars I'd requite information technology xi!
08/28/2011
No suvivors! We made this final year and the jerky was gone in less than a calendar week. The kids took it to schoolhouse for snack. Actually take some in the oven boring-cooking right now! Such a swell recipe!
06/19/2005
Great recipe Terry. My kids only ate information technology upward, and I did too. We followed your recipe just every bit written, next time I think nosotros volition cut back a little on the Worcestershire sauce and add more hot sauce. If you take convection bake on your oven utilise it information technology works much better at drying out the meat. Cheers Terry
ten/26/2010
The flavor was perfect! Loved information technology!
11/11/2011
The all-time ever! I have made 6 batches of beefiness jerky now and anybody loves it. I tried the recipe twice with deer and information technology was great besides. The last batch of deer jerky I added a tablespoon of honey and it made the meat a picayune more moist and less wild taste for my wife. A+ all the fashion! I was a dandy way to apply up the rest of the deer run into from the freezer.
11/xx/2012
Flavor = 5 Directions = 3.5 Very tasty stuff. Followed the instructions to the all-time of my ability: My Instruction tips and clarifications: - Oven merely goes down to 170, then started checking at ii.five hours... pulled half at most three hrs. - Aim for slices 1/8 in or less. Made a couple closer to the one/four in and ended up with some very tasty jerky chewing gum since I cut with the grain. - Used skewers instead of the toothpicks to hang. Fleck easier to load and unload, noticed no influence on cooking around the penetration point. - SORT By SIZE!!!! I know should have thought of this, just really the size will determine doneness, then i you have varying size slices, grouping on the skewers accordingly since the smaller/thinner will be washed before the thicker pieces. - When is it done? Take a slice out when you recall information technology is where you want it, allow it cool on the counter, endeavor your handiwork.... IF it is practiced pull 'em, if information technology notwithstanding needs longer then leave the balance in longer. (try not to eat the whole batch while testing doneness) Once more, Like shooting fish in a barrel recipe, wonderful turn out if you lot lookout it. Flavour is actually close to classic Pemmican brand Hasty. Next time, I remember I might attempt cut confronting the grain (I know blaspheme, but sometime I want the flavor without the sore jaw)
11/16/2002
Pretty good, just not quite the flavor I was looking for. The cooking method worked very well though. Too, exist certain to cut ALL the fatty off the meat slices, as the fat doesn't cook right.
05/04/2005
T Bird, my husband and I both thank you for this recipe. If I could give it 10 stars I would, it is the best. Accept never made annihilation like this before simply it is so simple anyone could do it. Added a touch of liquid smoke just to give it a sense of taste of the outdoors. Husband said I tin pack this for his dejeuner all the time and he would be a happy man. Thank you once again..
12/29/2007
Great recipe!! I made some changes only I'm certain it would've been five stars equally written. I used a scrap less of the Worcestershire and onion pulverisation and a little more soy sauce and hot sauce. I too added a couple tablespoons of honey and dark-brown sugar and a teaspoon of ruby-red pepper flakes. I used a bottom round roast, trimmed it of fat and sliced it myself (after putting it the freezer for a couple of hours). My oven simply went to 200 degrees so to warm. I stuck the thermostat halfway between and propped the door open an inch with a chopstick. 4 hours later I had the best beef jerky I've ever eaten. My beau agrees. It'due south definitely -much-cheaper to make it yourself and I'thousand sure you tin can do all kinds of crazy stuff with the seasonings. A petty time consuming but well worth information technology.
12/04/2012
Where exercise I send the reward, Dewy? This stuff is awesome (coming from someone who was never crazy near jerky)! I decided to brand venison jerky for the showtime time and found this recipe and another recipe here (sweet & spicy)--this one was our favorite. Per one of the reviews, I did add a teaspoon of Montreal Steak Seasoning and used a dehydrator. I gave a few samples away, and people who don't like venison really enjoyed this. I can't imagine jerky tasting any better than this--information technology was perfect. Give thanks you for sharing the recipe!
x/24/2010
Great recipe!!!! I did read in 1 of the reviews where they were concerned nearly mold on the Hasty... It has to exist moisture to cause mold. Duh.... At present wouldn't that tell us that it wasn't dehydrated enough?? You know, give it more oven fourth dimension so information technology dries out more than.. I'm going to contiue this recipe from at present on. Thanks. Gary.
03/05/2004
This was pretty skillful, although I practise concord that the worcestershire taste is pretty ascendant. It gives the jerky a tangy sense of taste which is kind of unusual. I was afraid that marinating it overnight would brand information technology too salty, but it turned out just fine. Marinate in a ziploc freezer bag, kneading occasionally, for the all-time coverage.
05/23/2003
Not bad recipe! I trimmed all visible fat before cooking, and I also added 1 Tbsp of dark-brown sugar to the marinade. Next fourth dimension I make it, I volition make sure to cut the meat every bit thin equally possible.
10/21/2010
My teenage son loves this hasty and it's become a staple for his lunch. Definitely healthier and cheaper than the packaged jerky in the supermarkets. Thanks!
02/14/2012
Delicious hasty
08/26/2002
Never knew home-made beef jerky could be and so piece of cake to make and so tasty. My hubby and his co-workers said this was THE All-time beef jerky they've ever had. Cheers for the recipe!
x/eleven/2008
This recipe works perfectly! I didn't have enough worcestershire sauce on mitt so I substituted HALF of it with liquid smoke (hickory), which I wanted to add anyway, and it came out great! Other than liquid fume I followed the recipe exactly. I took it out after 4 hours and it'south perfect. Cheers for a swell recipe! I will brand this for years to come.
11/26/2002
I fabricated this recipe with another, I followed the recipe to the t. I live in Michigan and not certain if the recipe came from someome in higher altidudes. The marinated beefiness smelled and then expert! I used an "electric" oven. I proceed my eye on the jerky hourly, unfortunately it turned out very dry out even when cutting back on baking time. I throw out the whole batch. It appears that those that liked this recipe had "dehydrarors. I recollect I will try the dehydrator method and may observe I write a different review.
01/04/2011
first-class. just change i fabricated was add a little bit of love for a mild sugariness side, otherwise i love the garlic and onion gustatory modality. this was my second batch of beef hasty and i recall this volition be a regular for me.
04/28/2003
Everyone LOVES this recipe!! I double the hot sauce to ii tsp of habanero sauce. Whenever I arrive I always go asked for more! I need a bigger dehydrator to continue up with the demand! This is an Crawly recipe!! Thanks for sharing =)
02/22/2009
Since I bought a nutrient dehydrator a few months ago, this is the Just jerky marinade I utilize. Absolutely fantastic! While on a recent abyssal angling trip my four friends raved near the jerky I brought. Because of this recipe, two were convinced to buy a dehydrator, and one has since bought 5 pounds of London Broil for me to make for him.
12/26/2003
Nosotros describe names in our family each Christmas and make something homemade. I accept three grown nephews who always appreciate food. I fabricated this for one my nephews when I drew his proper noun for homemade Christmas - everyone was trying to steel it from him. Cracking taste and easy to make.
06/30/2006
Thanks - This recipe is bully! Tastes like shop bought but w/out the chemicals! The only things I changed were to add about 10-20 squirts of liquid smoke, and I also only hung them correct on the oven rack - since the oven doesn't get really hot for jerky, the rack isn't too hard to make clean. Thanks T Bird!
12/31/2011
Simply succulent. The marinade really makes this work, and the sense of taste of that comes through even after a day or two.
06/11/2007
Came out great. My Oven only went down t 170 but everything still went smoothly. I will definitely be making this once again.
10/03/2008
I make this every year with venison.The hole-and-corner is slicing the meat thin and it helps to have the roast somewhat frozen.I have a gas oven that will simply reduce to 170 degrees so this is what I dry out it on. I put the meat on cookie sheets sprayed with Pam and plow meat over halfway through drying.It shrinks alot and takes about 10-12 hours to dry totally but it is delicious.
12/17/2010
I was afraid to add together as much sodium to the meet as the recipe chosen for... but you couldn't tell once it was done - very tasty. Information technology did take longer to melt than the recipe called for... I had some strips in the oven for 8 hrs.
09/20/2012
I did not care for this recipe.
05/17/2003
I was happy overall how this came out, but had a tough start. I wasn't sure how to become the meat sliced thinly, so I asked the butcher. He proceeded to slice into chunks a $14 cut of meat. I virtually cried. I took the meat home and cutting it over again, it took me nigh twoscore minutes. The marinade was great, but I like it spicy and then I added 3 teaspoons of hot sauce, still wasn't hot enough, I so added a teaspoon of cherry pepper flakes. I was nervous almost the drying in my oven, merely I did exactly every bit stated and it turned out bully.
04/17/2011
Made this for dh who is fixin' to deploy hither in a few weeks. Volition continue to make it until he leaves and then he can accept quite a scrap with him. Thanks and so much for sharing, he loves information technology!
09/26/2008
awesome........i smoke the meat for 2 hours then dehydrate for 3 hours
01/07/2003
This was the near disgusting recipe I have ever tried! I placed even the thick foil down in the bottom of my oven and it notwithstanding soaked through. The drippings on top of the foil smelled like they were going to ignite whatever second and ended upward causing all the "hasty" to reek of fume. I think I'll only buy my hasty from now on!! Maybe with a dehydrator and a better cut of meat. Yuck
01/07/2004
First time I have made hasty. It was a HIT! My girl and son both had to be rationed or they would take ate it all the first night. Both agreed that this vanquish any store bought hasty they had had. My oven does not vent well so I cracked the door a bit to permit wet out. All the same took nigh 10 hours to fully dry at 160 degrees.
03/16/2012
Very nice flavorful taste! Dabbed the fat off the meat when it was washed so it lasts longer. Slicing the meat against the grain makes it easier to bite off pieces.
07/25/2011
Perfect! My family said this was the best they'd ever tasted and I agree. Thanks for sharing T Bird!
01/01/2009
turned out similar some really thin cooked meat. wasnt too excited. too it price more than just purchasing the kind i actually similar. i did follow the recipe and dried in the oven. would exist meliorate from the smoker or dehydrator i recollect
05/10/2003
well, t-bird, this is a GREAT starting point, only for me, the flavor of the worchestershire sauce is too overpowering. i'm going to add some hickory smoked table salt, more than garlic and tone down the worchestershire in the next batch... the only change i made to the recipe was to add together a little fleck of brown sugar, possibly a couple of tablespoons, since i didn't really mensurate it. i nonetheless give information technology 4 stars since it IS good and got a bully review from my husband! thanks for the recipe!
09/17/2003
Very tasty! I added a small amount of brown sugar every bit suggested, and some liquid smoke. Also used a 3-4 lb rump roast. Wasn't certain what the directions indicated so I sliced it into 1/4 inch slices, then 1/4 inch strips, mayhap this is why it seemed to cook quicker. In just over 3 hours mine was quite dry and chewy. Very like shooting fish in a barrel to throw together - the well-nigh time consuming matter is toothpicking the meat and hanging it. And it does smell potent while cooking and leaves a mess in the lesser of the oven, I merely used i of those disposable foil trays and so threw it out! I've never tried jerky before but we all loved information technology, especially hubby and son. I program to make it once again, simply wish I knew more about how to shop it and how long it should concluding (if it didn't become gobbled and then quickly).
05/xx/2008
Skillful just I found defective in flavor, I let it merinade for 36 hours. comments from my friends that had some we, its only ok. I will not make again, will try some other recipe
12/13/2006
Fantastic beef jerky. This is probably one of the best recipes I've used for my dwelling house-made jerky. Followed the recipe to a "T"(spoon) and it turned out tasty without being overpowering.
09/24/2011
Elementary and delicious.
eleven/23/2013
This had great flavor. I did add a whole can of jalapeno peppers sliced the long way and seeded and added the jalapeno juice to the marinade, omitted the common salt and used a dehydrator. This was simply the right amount of soy and Worcestershire. I am making another batch because it did not last very long!
12/09/2001
We fabricated this hasty a couple weeks agao, and information technology was crawly. My husband went nuts on it, my kids were munching out, and my friends (who dont even like Venison) Loved it. Information technology is and so easy to make, that the kids helped.It'south quick and very YUMMY!!!
03/12/2008
I idea this was an excellent and flavorful jerky recipe. It is not equally salty as other jerky recipes I've tried, only i call up that is a skillful thing. The italian seasonign adds an unexpected flavour and the hot sauce gives it a kick that replaces the need for more common salt. Very flavorful!
01/13/2002
It was non the best I have ever tasted.
04/17/2007
Awesome beef jerky! I bought a food dehydrator and couldn't wait to make some beef jerky. I choose this recipe and I am so glad I did. My three year erstwhile son loved it every bit well! I will be making it again and over again!
12/21/2006
I have made this in the dehydrator several times. i got the butcher to slice the meat for consistancy. a few times i added pepper flakes and extra hot sauce for a spicier version and it is always been excellent. my son has a instructor who offers cookies for my beefiness jerky. I will ever use this recipe since information technology NEVER looses!
07/14/2011
I made this recipe and "Jerky Lover'south Jerky" recipe. Followed each one exactly. We did not similar this ane every bit the taste was as well strong and in that location was WAY too much powder (onion and garlic) left on the meat. The other recipe was perfect to our sense of taste and the texture was great! If the powder was reduced, it might brand a divergence but really, the gustation was non to our liking!
08/07/2002
Maybe I did something incorrect, merely I didn't find this to be appealing. I guess I like a sweeter result. I may try this again to encounter if I get the same results, but on a much smaller scale...
07/18/2009
This turned out bang-up! I made mine in my nutrient dehydrator and I have even so to principal that...equally I dried information technology out a little as well much... it was almost brittle. I will effort a few more times and I will go it figured. It had very good flavor tho! Cheers!
x/26/2015
Tried this after all the rave reviews. It'southward OK. All I tin actually task is Worcestershire and a piffling soy. I'll consume it, just won't be making this ane again.
12/10/2006
This is my new standard beef hasty recipe. Dandy recipe as-is, but it is as well very open to altering/adding ingredients to suit your tastes.
eleven/17/2005
I used this recipe with venison and it was very good. Will try it with elk, next. I also used a food dehydrator instead of an oven.
02/07/2008
I brand this to take camping, just if I make it also far in advance it all gets eaten earlier we leave the house! It'southward one of the all-time jerky recipes I've tried. I've started doubling the amount of hot sauce to give a lilliputian more boot.
12/21/2007
I've been using this site for some fourth dimension and take alot of great recipes from here.This was the i that fabricated me annals,so I could exit feedback and say give thanks you.I've tried many jerky recipes ( from hither and elsewhere ).this was the best !!!followed everything exactly ( with the exception, I used venison).Anybody ate it all in a solar day.I'grand looking forward to making more than.Although,I wont tell anyone I'grand making information technology.
12/30/2006
This is a good recipe, about idetical to mine. I do modify mine often as my tastefor it might be dissimilar from one 24-hour interval to the next. The only thing I practise different is I utilise skeewers to hang mine. Tin unremarkably get 8 or 9 slices on each skeewer. Yous but don't want them touching.
06/14/2011
I've made this many times, with both beef and venison. It's requested often!
12/04/2005
Very easy to brand and everyone loved it. I accept some more marinading correct now. There are also a lot of skillful suggestions from other members to add your ain special twist.
01/25/2005
This is easy and great tasting. I skipped the toothpicks and hung the meat directly over the racks in the oven....that is what the invented cocky cleaning ovens for! Have fabricated numerous times in picayune and double batches.
08/27/2007
The Best!!
01/31/2014
I was not at all impressed by the jerky. The main trouble is the Worcestershire sauce. The taste dominates everything else in the recipe, and, to me at to the lowest degree, it is non a sense of taste I expect or like in jerky. I prepared it as per the recipe, only I would not brand this recipe once again.
10/09/2007
I've fabricated this twice now and information technology has turned out good both times. It's the outset jerky recipe I've tried and I'grand and then glad I chose this one. I took some other person'due south advice and used one/2 loving cup worchestershire sauce. I used a piddling more soy sauce to make upward the liquid. The first time I made it I didn't take any hot pepper sauce so I used some red pepper flakes instead. I used the hot pepper sauce this fourth dimension and I like it better. I'one thousand pleasantly surprised at how easy it is to make hasty.
01/29/2008
I wasn't a huge fan of the flavour of this jerky. It seemed really salty.
Source: https://www.allrecipes.com/recipe/30795/t-birds-beef-jerky/
0 Response to "Montreal Steak Seasoning Beef Jerky Allrecipes"
Post a Comment