6:20 another option is to crumple a sheet of aluminum foil into a ball then un-crumple it. The hills and valleys in the foil will keep the meat slightly raised and separated from any liquid. Something I've learned from oven baking fries.
I said the my wife “I think I wanna make beef jerky, but I’m not sure it’s possible in the oven.” It’s the next day and I’m making my own jerky at home thank you.
We've always used liquid smoke and it's amazing stuff! Fills the house with unbelievable smells! About the only thing different on my marinade is I add a little brown sugar as well when making deer jerky. My kiddos eat it faster than I can make it!
I add honey as it's a preservative and gives it a nice gloss, when it's dried I vac pack it for a couple of days and you get an "even" moist consistency throughout the batch and then portion it up and vac pack it in smaller packets so it doesn't lose flavour.
My oven only goes down to 170 so I put the handle of round wooden spoon in the door! It also let the moisture from the meat out. Came out great and THANK YOU for your video! :)
Man this is a really good method; For those of you who are a bit impatient when it comes to food, I like to put it on 175 degrees for 3 hours and marinate it for 1 and a half hours. It turns out just like that but tastes a bit stronger and is a bit more flexible. I like it flexible but if you like it stiffer, I recommend 3 hours and 30 minutes.
When I was a little girl my dad would make homemade beef jerky every time he could and we would love eating it he loved it with hickory sauce we had the dehydrator. He’s passed away now and I’m 27 but i wanna start making it now. I like mine in between hard and soft. Not to hard not to soft just right and that looks good imma make that.thanks man.
An Oldie but a Goodie!!! Simplest Recipe !!! Cooking time Definitely a little longer than 4 hours BUT it's worth the wait !!! So what are you waiting for ? Get Cooking already !!!
Bloody amazing mate. This was great! I marinaded it for 24 hours and god the flavour is phenomenal! Really gives me a great understanding of the balanced flavours to really achieve that deep rich flavour! Cheers from down in Australia!
Recommend using a pizza stone to even out your oven temps. You can leave it on the lowest rack and it will absorb the heat and release it slower allowing the oven to maintain a more consistent temperature over a longer period of time. Thus enabling it to turn on and off less frequently once it reaches target temperature.
For folks that don’t want to use liquid smoke, don’t have a smoker, but still want a Smokey flavour, equal your chilli flakes to paprika, it also gives it a beautiful red colour. Not as Smokey as the proper way, but a good substitute if you can’t acquire or don’t wish to use liquid smoke.
I made this exact recipe tonight, except I had to use flank steak cut across the grain and since I only had Hickory liquid smoke I used that, but cut it to a 1/4 teaspoon because hickory is very strong. I did not use the oven but instead used my Cosori dehydrator at 165 for 4 hours. It came out delicious!! Thank you SO much for this recipe! You were right...even after only marinading for an hour it has plenty of flavor. Overnight may have been too much honestly. I can't wait to try some other cuts of meat and some other recipes. Thanks again!!
Something I remember a while back on another jerkey video many years ago. In the video the guy said shut the door over an empty pill bottle. It was stated that with the oven door shut, it tends to cook the mat meat rather than drying the meat. With the pill bottle in place, it allows the heat to escape to better dry the meat without cooking it. Just wanted to pass that along.
Tried making beef jerky 3 days ago and it worked amazingly. Today im trying again with a different marinade with teriyaki sauce and bbq sauce. It's an easy marinade and tastes good.
I live in the desert. I use a box fan and made some wood frames and screened them and stacked them on one another on top of the fan. On a 105 degree day with no humidity they are done in less then 8 hours. I share your love for jerky. Homemade is the best!!!!!👍👌
The jerky looked great and it has the AFS like your bacon ;) Liquid smoke is real smoke that has been condensed into a liquid so by using it, you actually are using real smoke. I don't think a lot of people realize that and think it's a bad thing, but for something like this and many other recipes cooked indoors, it is perfect and definitely gives a nice smoke flavor!
I had a Mesquite flavored pork loin from Smithfield a few weeks ago...seasoned with liquid smoke. I am a grill and smoking fanatic with 3 Webers and a water smoker that I use all year. I love using my own cherry and hickory. Anyway, this liquid smoke loin straight out of the oven was incredible. Mind blown. The smoke was perfect, and the meat went to a pulled pork texture. Was NOT expecting that at 350°F and was pleasantly surprised. I will never doubt liquid smoke again, especially the mesquite. I bet this would be good with flank steak as well.
Ry, awesome job. I made the Jerky this past Sun./Mon. 5 hours in oven and it turned out perfect. I have people at work begging for more and request for Christmas presents. Folks if your new to making Jerky, try this recipe. You won't be disappointed. Marinated for 16 hours then baked in oven. Thanks so Much, Paul
For 1lb. Of beef, my personal recipe is 6oz. Soy sauce 2oz. White vinegar 1/2 cup brown sugar 1tsp. Garlic powder 1tsp. Onion powder 1tsp. Black pepper 1/2 tsp. Ground red pepper 1tsp. Liquid smoke Mix ingredients well then put in a large Tupperware bowl with the meat. Add water till the meat is submerged. Mix well and cover. Marinate in fridge for 2 days. Then use a dehydrator at 150 degrees for a minimum of 7 hours. Drying time depends on how thick your slices are. I personally like thin sliced(about 1/8th inch). You won't be disappointed!😎✌️
I am using smoked paprika in my marinade recipe instead of liquid smoke, for my very first homemade jerky by myself. I also am going to try the dehydrate option on my air fryer. Its in the fridge marinating tonight. I like the laid back way Ry does his videos, and the soft guitar in the background. My recipe- soy sauce/pineapple juice as a base. garlic, ginger, smoked paprika, onion powder, brown sugar and ground black pepper. This is a first; so I will see if this works well or not.
Your recipe sounds really good. I had to screenshot it so I can try it. I think that would be great for turkey jerky or chicken jerky. Thanks for sharing ❤
I made this last night. Walmart only had meat in thin slices. So that cut cooking time to 3 hours. My wife woke up this morning and absolutely loved them. Thank you Ry.
I love listening to Ry talk, it’s so relaxing. He has loads of information but still wants you to be creative and do it your way. On a side note this is the nicest and cleanest comment section I have seen in years
This recipe turned out great. When you add the meat to the racks, be sure to sprinkle a little extra cracked pepper or crushed dry roasted coriander seed right before adding to the oven.
I’m making my second batch now as we speak with this method using some of my Thai mothers marinade. It’s a combination of Oyster sauce and regular soy sauce and add sesame seeds along with black pepper, red pepper flakes, garlic powder, brown sugar (optional) and enjoy. Small tip: if you’re oven won’t get low enough to hit 160 degrees set it to Warm and not Bake and you can tweak lower temps Thank you Ry
I crack my oven open. Mine won’t go under 175. I never knew what temp warm actually was and was afraid it wasn’t hot enough. I’m gonna try it this week. Thank you ❤
Thank you SO MUCH for sharing this! Been trying to find a way to make jerky without a dehydrator for awhile now and your video was so clear, concise and easy to follow. My oven didn't go below 170 but it still worked out perfectly. They came out AMAZING! Took about the same amount of time 4-4.5 hrs (I like my jerky pretty dry). I did leave out the red pepper flakes because I wanted these for a road trip and didn't really want spice on the road lol! And the only liquid smoke I could get was Hickory but it worked so well! Taste and texture is just like the ones you buy at the store ...except like, 1/4 of the price!
WOW! it really works a treat! although fan assisted oven halves the time on the lowest setting at 60 C, to 2 hours, came out perfect and not too dry! Thanks Roy! Legend, best regards from across the pond in the UK.
Awsome recipe!! Tried with two pounds of meat and did both cuts; with and against the grain. Let it sit for 24 hours. And two pounds worked perfect for the amount of marinade.
@@CookingWithRy g'day mate, I have some local smoked salt. Do you think that would have enough smoke flavour to not need liquid smoke? Have you ever used smoked salt? Cheers mate
Made a big batch, excellent! Sirloin, sliced ~1/2" thick, marinated overnight, drying in a 170F oven (low as mine goes) for almost 6 hours. Endless recipe variations on this which I'll try, but using an oven is so convenient, you don't need to do anything. Thanks!
First time viewer here, Thank you for the informational and highly entertaining video. I really enjoyed your music selection for the video, sort of made me remember listening to Bob Ross when he was painting :D. Looking forward to more of your videos
Thank you for this video! I used to make my beef jerky and I would suspend the meat on a toothpick in between the racks of the oven. Very clear and simple to follow all your directions !! Hopefully one day you will do one on salmon smoking. THANK YOU SIR...
I have made several batches of oven jerky, generally I rotate the pans each hour for even drying, leave a wooden spoon in the door for extra air flow and sprinkle a little extra seasoning on top before cooking like chipotle powder or red pepper for hot.
Just watched this video . I stopped everything I was doing and yet right away to Walmart to buy a cooking grill with a pan . Then grocery store to buy the rest of the ingredients . Going to try that tonight for sure . Thanks Ry !
When I was a kid, we always made deer jerky after seasons end. Usually made in a dehydrator, because of that, we always dried it, to the point you had to chew for 20-30min per piece (that was the point so you didn’t eat too much) I actually love it that dry, I still keep a bag full of it in my car through the winter. Always used Liquid smoke, never had a bad batch.
All praise the youtube recommended gods. Here I am at 11pm, watched the vid, ran to the store right after the vid, and am now letting them marinade tonight before tossing in the smoker tomorrow. :D
@@funsin777 first batch came out great! I smoked them on my grill for 1hr and did 3hrs in the oven at 170f (lowest it'll go). Only tweaks I made to the recipe when marinating my 2nd batch is more garlic. Better than store bought by far!
I am diabetic and almost all of the Beef Jerky sold in stores have around 7 grams of added sugar. I know they make zero sugar jerky but I never see it in the store. So I'm making my own. Great video. I'm going to try this recipe tomorrow. Thanks.
I'm from another country and we don't have that product, so the only way I can eat it is when a family member or a friend came from the U.S and bring Jack link's beef Thanks for the video
Love the way you speak calmly and patiently tell us stuff. good video. Good recommendation UA-cam 👍👍 love all the way from India ❤️ and thankyou ry for the jerky ☺️
My wife makes raspberry habanero jam, I've been making beef jerky with it as a marinade and wow meat candy! On her next batch of jam I will send you a jar. Thanks for your videos Ry!
Back in the 50s when my dad and grandfather went deer hunting my mother would make some deer jerky. Oh, my, so good. Your recipe is tempting me and I may make it next week. Glad to see you using the standard oven so I am feeling confident to try it. Thanks.
Thank you for this video. Great explanation and easy to follow instructions for a beef jerky novice like me. I'm going to try and make this, this week 🙂
Here in Sweden I just put them all on a rack and had a fan blowing on them. It'd take most of the day but I could at any time do taste test. I haven't tried a whole beef that isn't precut because I can buy beef that is made for schnitzels so I cut those up those pieces instead. So it does come with fat every now and then but those are just the pieces I eat first and haven't had any problems when doing it.
I have made this recipe and referred to this video 5 times now. For those of us without a smoker and who enjoy jerky Ry is our guy. I’ve definitely played around with the recipe with different seasonings and extra marinades and the recipe has improved, it’s great for bringing to work and sharing with your friends who end up saying “you should sell this stuff.”. Don’t be afraid to play around with different peppers and different measurements of things you have laying around. Today I adapted this with the sweet cooking seasoning Mirin, which is often used in Asian barbecuing and cooking paired with some teriyaki marinade I had on top of the other 1/3rd cup liquids used to give it some more flair. I have a 6 pepper seasoning and a “smoky bbq” seasoning I’ve also added on top of his original recipe, very stoked for this turnout as I always am. This is my favorite recipe and I’ll always come back to this video when I feel like making jerky!
I came across this video two days ago and thought what a wonderful guy let's try it out. Oh my goodness amazing. Thank you beef jerky isn't something that we get much in the UK. What you do get is air dried sealed up in a bag with a small gel pack in (like the ones you get when you buy new shoes) and it tastes nothing like what I've just cooked thanks to you. And thank you for wearing gloves while preparing food. What a start!
I love beef jerky been eating since i was a kid my #1 snack and now i can make it myself is awesome after watching your video i would be making some this weekend.
Fermented fat is what humans ate in prehistoric times and they were fine. I can tell you that rotten brain (which is pretty much only fat) smells funky like aged cheese and tastes that wat too.
recipes are just soooo much better when they come from someone who really loves what they do. Thank you for the video
Ten seconds into the video i could already tell, this is the guy to trust when it comes to jerky.
The First Taste Confirmed it.
10 seconds in and my mouth was already watering lol
This dude the jerky jebus.
Exactly what I thought
@@KidsWithGuns1992 jerky Jesus?
Sir, on behalf of all the people who don't have smokers.... THANK YOU!
6:20 another option is to crumple a sheet of aluminum foil into a ball then un-crumple it. The hills and valleys in the foil will keep the meat slightly raised and separated from any liquid. Something I've learned from oven baking fries.
Hey that's a neat trick, thanks!
Thanks for the fabulous tip.
Interesting
Nice one, I’ll try to remember
If you use the crumpled foil you don't really need to pat the meat dry, I never do.
this is oddly wholesome, just a man that loves making beef jerky.
Oo
You are like the Bob Ross of Beef Jerky, so easy and pleasant to watch.
The only UA-cam cook that doesn't go on my nerves. Speech, presentation and background music flawless. Thx man!
So true!!!
I live in an apartment where bbq's and smokers are not permitted...this recipe will work perfectly. Thanks for sharing Ry.
Awesome! Glad you're finding it helpful :)
Build a dehydrator in a cupboard or a room you don't use much.
@@OldNavajoTricks omg how? 🤔
I said the my wife “I think I wanna make beef jerky, but I’m not sure it’s possible in the oven.” It’s the next day and I’m making my own jerky at home thank you.
You're INSANELY relaxing to listen to, holy moly.
Just do not listen to me while operating heavy machinery :)
The bob Ross of food how to videos
well dont fall asleep!
Agreed
We've always used liquid smoke and it's amazing stuff! Fills the house with unbelievable smells! About the only thing different on my marinade is I add a little brown sugar as well when making deer jerky. My kiddos eat it faster than I can make it!
How much brown sugar would you add to this recipe?
Note to self: Don't watch UA-cam while hungry! 🤤
Lol
Trueee. My stomach is growling so bad lol
Watch liveleaks when hungry
Learned this the hard way.
😋
I add honey as it's a preservative and gives it a nice gloss, when it's dried I vac pack it for a couple of days and you get an "even" moist consistency throughout the batch and then portion it up and vac pack it in smaller packets so it doesn't lose flavour.
When do you add the honey? Like as a glaze, or to the marinate?
Suger is also antiseptic at above 80% , Honey is really nice to have in a glaze, but I wouldn't relay to much in it's preservative properties ^^,
Nice.
@John Dough 😂
My oven only goes down to 170 so I put the handle of round wooden spoon in the door! It also let the moisture from the meat out. Came out great and THANK YOU for your video! :)
I've followed these instructions twice already and I can't stop eating the entire batch each time lol. Amazingly delicious!
Man this is a really good method; For those of you who are a bit impatient when it comes to food, I like to put it on 175 degrees for 3 hours and marinate it for 1 and a half hours. It turns out just like that but tastes a bit stronger and is a bit more flexible. I like it flexible but if you like it stiffer, I recommend 3 hours and 30 minutes.
Thank you for that information
On bake or broil?
@@michaelrussell7396 Bake.
When I was a little girl my dad would make homemade beef jerky every time he could and we would love eating it he loved it with hickory sauce we had the dehydrator. He’s passed away now and I’m 27 but i wanna start making it now. I like mine in between hard and soft. Not to hard not to soft just right and that looks good imma make that.thanks man.
I like how you don't try to be exciting but you're not boring either. Straight to the point and informative great vid!
Thanks! I appreciate that :)
An Oldie but a Goodie!!!
Simplest Recipe !!!
Cooking time Definitely a little longer than 4 hours
BUT it's worth the wait !!!
So what are you waiting for ?
Get Cooking already !!!
Bloody amazing mate. This was great! I marinaded it for 24 hours and god the flavour is phenomenal! Really gives me a great understanding of the balanced flavours to really achieve that deep rich flavour! Cheers from down in Australia!
Hi, I'm also from Australia. Would you mind telling me how you set your oven?
Dan Williamson1 I set it on 80 degrees and just kept checking it :)
I’m making jerky today for the third time using this recipe. It’s great!
Recommend using a pizza stone to even out your oven temps. You can leave it on the lowest rack and it will absorb the heat and release it slower allowing the oven to maintain a more consistent temperature over a longer period of time. Thus enabling it to turn on and off less frequently once it reaches target temperature.
For folks that don’t want to use liquid smoke, don’t have a smoker, but still want a Smokey flavour, equal your chilli flakes to paprika, it also gives it a beautiful red colour. Not as Smokey as the proper way, but a good substitute if you can’t acquire or don’t wish to use liquid smoke.
thank you!
I use smoked paprika because I don’t like the taste of liquid smoke. Smoked paprika works pretty well for me.
I made this exact recipe tonight, except I had to use flank steak cut across the grain and since I only had Hickory liquid smoke I used that, but cut it to a 1/4 teaspoon because hickory is very strong. I did not use the oven but instead used my Cosori dehydrator at 165 for 4 hours. It came out delicious!! Thank you SO much for this recipe! You were right...even after only marinading for an hour it has plenty of flavor. Overnight may have been too much honestly. I can't wait to try some other cuts of meat and some other recipes. Thanks again!!
I should have done this years ago. I made a batch yesterday and it's already gone! Thanks man, this will absolutely be a regular in my house.
Something I remember a while back on another jerkey video many years ago. In the video the guy said shut the door over an empty pill bottle. It was stated that with the oven door shut, it tends to cook the mat meat rather than drying the meat. With the pill bottle in place, it allows the heat to escape to better dry the meat without cooking it. Just wanted to pass that along.
Tried making beef jerky 3 days ago and it worked amazingly. Today im trying again with a different marinade with teriyaki sauce and bbq sauce. It's an easy marinade and tastes good.
i made jerky for the first time a few years back and i used this exact recipe and it turned out phenomenal !! Thanks Ry!
I live in the desert. I use a box fan and made some wood frames and screened them and stacked them on one another on top of the fan. On a 105 degree day with no humidity they are done in less then 8 hours. I share your love for jerky. Homemade is the best!!!!!👍👌
simple marinating, simple instruction to follow; I am going to do it today. Thanks
UA-cam got me here. This was a good random recommendation. I'll try this out, thanks man.
Hope it works out for you :)
@@CookingWithRy Thanks! I don't have a smoker, and jerky is almost non existing in Argentina.
It's also extremely expensive here in stores. So much less expensive to make at home :)
all praise the youtube algorithm
Same thing, pretty interesting recc with clear instructions and nice music. Easy thumbs up!
I've always wanted to do this. I have my beef marinating right now and about to put it in the oven. Thank you so much for this video
The jerky looked great and it has the AFS like your bacon ;) Liquid smoke is real smoke that has been condensed into a liquid so by using it, you actually are using real smoke. I don't think a lot of people realize that and think it's a bad thing, but for something like this and many other recipes cooked indoors, it is perfect and definitely gives a nice smoke flavor!
You’re so right. I thought about making my own using ice and the condensation method. Someday, maybe :)
I had a Mesquite flavored pork loin from Smithfield a few weeks ago...seasoned with liquid smoke. I am a grill and smoking fanatic with 3 Webers and a water smoker that I use all year. I love using my own cherry and hickory. Anyway, this liquid smoke loin straight out of the oven was incredible. Mind blown. The smoke was perfect, and the meat went to a pulled pork texture. Was NOT expecting that at 350°F and was pleasantly surprised. I will never doubt liquid smoke again, especially the mesquite. I bet this would be good with flank steak as well.
Ry, awesome job. I made the Jerky this past Sun./Mon. 5 hours in oven and it turned out perfect. I have people at work begging for more and request for Christmas presents. Folks if your new to making Jerky, try this recipe. You won't be disappointed. Marinated for 16 hours then baked in oven. Thanks so Much, Paul
That's fantastic! So glad you enjoyed it :)
were going to try this TY
I love seeing the different marinades people use for their jerky.
For 1lb. Of beef, my personal recipe is
6oz. Soy sauce
2oz. White vinegar
1/2 cup brown sugar
1tsp. Garlic powder
1tsp. Onion powder
1tsp. Black pepper
1/2 tsp. Ground red pepper
1tsp. Liquid smoke
Mix ingredients well then put in a large Tupperware bowl with the meat. Add water till the meat is submerged. Mix well and cover. Marinate in fridge for 2 days. Then use a dehydrator at 150 degrees for a minimum of 7 hours. Drying time depends on how thick your slices are. I personally like thin
sliced(about 1/8th inch). You won't be disappointed!😎✌️
I made this today with buck backstrap. Can confirm the marinade and cook settings are perfect.
I'm from Brazil, and I am still learning English, I didn't understand the second ingredient, may you help me?
@@emersonsouza3147 the second ingredient for the marinate was the "Worcestershire sauce"
@@centuriongennaro1870 I really appreciate your help!!!!!!
@@emersonsouza3147 you're welcome 👍🏼
Backstraps are the best in my opinion 👌
I am using smoked paprika in my marinade recipe instead of liquid smoke, for my very first homemade jerky by myself. I also am going to try the dehydrate option on my air fryer. Its in the fridge marinating tonight. I like the laid back way Ry does his videos, and the soft guitar in the background. My recipe- soy sauce/pineapple juice as a base. garlic, ginger, smoked paprika, onion powder, brown sugar and ground black pepper. This is a first; so I will see if this works well or not.
Your recipe sounds really good. I had to screenshot it so I can try it. I think that would be great for turkey jerky or chicken jerky. Thanks for sharing ❤
I made this last night. Walmart only had meat in thin slices. So that cut cooking time to 3 hours. My wife woke up this morning and absolutely loved them. Thank you Ry.
I really enjoyed this video, now I have to try it myself. Yo make it look so easy, thank you God bless you sir.
I love listening to Ry talk, it’s so relaxing. He has loads of information but still wants you to be creative and do it your way.
On a side note this is the nicest and cleanest comment section I have seen in years
Thanks! We're pretty strict with comment filtering, but rarely have to remove anything :)
This recipe turned out great. When you add the meat to the racks, be sure to sprinkle a little extra cracked pepper or crushed dry roasted coriander seed right before adding to the oven.
Totally love your presentation style! You're so easy to learn from! Thank You!
Thank you :)
Used this process for my venison jerky and it turned out amazing! Thank you for this video!
I’m making my second batch now as we speak with this method using some of my Thai mothers marinade. It’s a combination of Oyster sauce and regular soy sauce and add sesame seeds along with black pepper, red pepper flakes, garlic powder, brown sugar (optional) and enjoy.
Small tip: if you’re oven won’t get low enough to hit 160 degrees set it to Warm and not Bake and you can tweak lower temps
Thank you Ry
I crack my oven open. Mine won’t go under 175. I never knew what temp warm actually was and was afraid it wasn’t hot enough. I’m gonna try it this week. Thank you ❤
Thank you SO MUCH for sharing this! Been trying to find a way to make jerky without a dehydrator for awhile now and your video was so clear, concise and easy to follow. My oven didn't go below 170 but it still worked out perfectly. They came out AMAZING! Took about the same amount of time 4-4.5 hrs (I like my jerky pretty dry). I did leave out the red pepper flakes because I wanted these for a road trip and didn't really want spice on the road lol! And the only liquid smoke I could get was Hickory but it worked so well! Taste and texture is just like the ones you buy at the store ...except like, 1/4 of the price!
Salivating at the end of this. Thanks for showing how to use the oven for dehydrating
WOW! it really works a treat! although fan assisted oven halves the time on the lowest setting at 60 C, to 2 hours, came out perfect and not too dry! Thanks Roy! Legend, best regards from across the pond in the UK.
I tried this and it worked really well - Drying the beef after ,marination is really important step , I didn't do it enough
Awsome recipe!! Tried with two pounds of meat and did both cuts; with and against the grain. Let it sit for 24 hours. And two pounds worked perfect for the amount of marinade.
Thanks for this review! I wanted to know the meat to marinade ratio!
Just made my test batch, added a little twist of course... Great simple recipe 👍👍
How much beef for this measurements of marinara
You could also use grill grates if you dont have the tray
I love jerky too Ry. Thanks for showing how easy it can be. That marinade looks good. Great option if you don’t have a smoker.
Glad you enjoyed it :)
Here is my humble attempt at your brussel sprouts Ry. Thanks for motivating me to step outside the box. ua-cam.com/video/2PML_ODf3vo/v-deo.html
@@CookingWithRy g'day mate, I have some local smoked salt. Do you think that would have enough smoke flavour to not need liquid smoke? Have you ever used smoked salt? Cheers mate
me too
Real dehydration removes the moisture without adding heat to the product. Slow cooking is good tho, kinda mimics dehydration.
Made a big batch, excellent! Sirloin, sliced ~1/2" thick, marinated overnight, drying in a 170F oven (low as mine goes) for almost 6 hours. Endless recipe variations on this which I'll try, but using an oven is so convenient, you don't need to do anything. Thanks!
This guy is so wholesome and straightforward. Love it
I have used this recipe for my jerky in my LEM dehydrator and love it!! I use this mix for basically ever recipe! Thanks Ry
First time viewer here, Thank you for the informational and highly entertaining video. I really enjoyed your music selection for the video, sort of made me remember listening to Bob Ross when he was painting :D. Looking forward to more of your videos
Thank you for this video!
I used to make my beef jerky and I would suspend the meat on a toothpick in between the racks of the oven.
Very clear and simple to follow all your directions !!
Hopefully one day you will do one on salmon smoking.
THANK YOU SIR...
Great video i might start making my own jerky seeing how expensive it's gotten I didn't think it would be so simple to make.
I have made several batches of oven jerky, generally I rotate the pans each hour for even drying, leave a wooden spoon in the door for extra air flow and sprinkle a little extra seasoning on top before cooking like chipotle powder or red pepper for hot.
Just watched this video .
I stopped everything I was doing and yet right away to Walmart to buy a cooking grill with a pan .
Then grocery store to buy the rest of the ingredients .
Going to try that tonight for sure .
Thanks Ry !
How did it taste?
When I was a kid, we always made deer jerky after seasons end. Usually made in a dehydrator, because of that, we always dried it, to the point you had to chew for 20-30min per piece (that was the point so you didn’t eat too much) I actually love it that dry, I still keep a bag full of it in my car through the winter. Always used Liquid smoke, never had a bad batch.
Great explanation and your personality is awesome man! Seem like a genuine good dude
Hey thanks! I appreciate that :)
I just finished my first batch of oven jerky and it is great. Very happy with the way it can out.
Thank you for the video.
Fantastic!
Cooking With Ry 🤪😜
Excellent step by Step Procedure ! Thank You .
All praise the youtube recommended gods. Here I am at 11pm, watched the vid, ran to the store right after the vid, and am now letting them marinade tonight before tossing in the smoker tomorrow. :D
BRP Adventures I’m here at 3:30 am
How did it go? Post pictures :D
@@humppaporo let them marinate overnight and just putting them in the smoker now, will report back later today :D
@@parmesanjon leaving a comment for the news :D
@@funsin777 first batch came out great! I smoked them on my grill for 1hr and did 3hrs in the oven at 170f (lowest it'll go). Only tweaks I made to the recipe when marinating my 2nd batch is more garlic. Better than store bought by far!
I had no idea you could do this in the oven, this is going to be my new favourite snack
How do I get it really hard like the old stuff in the oven??? Please!!!!!!!
Randomly watched this video in the morning and by the end of the night, I had some fantastic jerky. Thanks, Ry!
That's so cool!
First time making this and can't believe how good it turned out! Next time I'll marinade it for 24 hours and/or add a little extra liquid smoke.
I am diabetic and almost all of the Beef Jerky sold in stores have around 7 grams of added sugar.
I know they make zero sugar jerky but I never see it in the store.
So I'm making my own.
Great video. I'm going to try this recipe tomorrow. Thanks.
I'm from another country and we don't have that product, so the only way I can eat it is when a family member or a friend came from the U.S and bring Jack link's beef
Thanks for the video
Jack Links has nothing on homemade jerky. It’s not even on the same level.
I had no idea it could be made in the oven thank you sir, I will sub to your channel.
It's nice to see somebody have so much fun making videos! I'll try this one out as soon as possible. Best wishes from europe!
Thanks! Gotta have fun or it's just work :)
That's so true. My beef jerky is in the oven right now. Hope it will turn out good as yours.
Love the way you speak calmly and patiently tell us stuff. good video. Good recommendation UA-cam 👍👍 love all the way from India ❤️ and thankyou ry for the jerky ☺️
Done it, and it was marvelous, whole family loved it too, thanks for the tips and receipt! :)
Glad you liked it!
My wife makes raspberry habanero jam, I've been making beef jerky with it as a marinade and wow meat candy! On her next batch of jam I will send you a jar. Thanks for your videos Ry!
That's a fantastic idea! Never thought of a jam marinade for jerky :)
@@CookingWithRy Please feel free to do a video on that!
Can I buy a jar from you. I would love to try it myself I also make my own beef jerky. Take care my friend.
Thanks random recommandations. Awesome video, high quality, perfect voice to listen to. Keep going bud! Loved it.
Thank you, Sir! I have seen several oven recipes, but this is looks to be the easiest so far! I will be trying this soon!
Back in the 50s when my dad and grandfather went deer hunting my mother would make some deer jerky. Oh, my, so good. Your recipe is tempting me and I may make it next week. Glad to see you using the standard oven so I am feeling confident to try it. Thanks.
Thanks for the video, definitely it will be my resource when I make homemade beef jerky
Man! You're the Bob Ross of Beef Jerky! That's awesome.
Thank you for this video.
Great explanation and easy to follow instructions for a beef jerky novice like me.
I'm going to try and make this, this week 🙂
Ry... thank you so much! Started yesterday and finished today my first "Beef Jerky Project". The flavor is on point! Best regards from Germany :).
Fantastic!
I like the way you think and fix
Here in Sweden I just put them all on a rack and had a fan blowing on them. It'd take most of the day but I could at any time do taste test.
I haven't tried a whole beef that isn't precut because I can buy beef that is made for schnitzels so I cut those up those pieces instead.
So it does come with fat every now and then but those are just the pieces I eat first and haven't had any problems when doing it.
I love this guy in like a cool uncle kinda way. Keep killin' it uncle Ry!
I came across your video and I have waited all week long to try this. 😍 I'm having a making jerky weekend thanks for the recipe
That’s great! Hope you enjoy it :)
I have made this recipe and referred to this video 5 times now. For those of us without a smoker and who enjoy jerky Ry is our guy. I’ve definitely played around with the recipe with different seasonings and extra marinades and the recipe has improved, it’s great for bringing to work and sharing with your friends who end up saying “you should sell this stuff.”. Don’t be afraid to play around with different peppers and different measurements of things you have laying around. Today I adapted this with the sweet cooking seasoning Mirin, which is often used in Asian barbecuing and cooking paired with some teriyaki marinade I had on top of the other 1/3rd cup liquids used to give it some more flair. I have a 6 pepper seasoning and a “smoky bbq” seasoning I’ve also added on top of his original recipe, very stoked for this turnout as I always am. This is my favorite recipe and I’ll always come back to this video when I feel like making jerky!
Awesome! I like your flavor ideas 👍
thank you..........................this was a great video......................quick......informative.....and easy to do.
I came across this video two days ago and thought what a wonderful guy let's try it out. Oh my goodness amazing. Thank you beef jerky isn't something that we get much in the UK. What you do get is air dried sealed up in a bag with a small gel pack in (like the ones you get when you buy new shoes) and it tastes nothing like what I've just cooked thanks to you. And thank you for wearing gloves while preparing food. What a start!
I use toothpicks or skewers to hang mine from the racks. I wanna try the thick slices like you use.
I love beef jerky been eating since i was a kid my #1 snack and now i can make it myself is awesome after watching your video i would be making some this weekend.
problem:fat spoils
solution: eat them first :D
`*stomach growls intensify*`
That'll work :)
Reading this I was picturing Homer Simpson's stomach growling.
Fermented fat is what humans ate in prehistoric times and they were fine.
I can tell you that rotten brain (which is pretty much only fat) smells funky like aged cheese and tastes that wat too.
Assess, adapt, advance...
Fat doesn't spoil if it's in your belly.
Nice presentation Ry and great recipe/instructions! Thank you. :)
great tutorial, easy to understand and follow!
london broils are my favorite steak , i got the cook time down on them perfect from a skillet i cant wait to try this
Thanks! It's been a few years since i made some jerky. So that's my next project!!!
Thanks for showing the way to make jerky. I just told my nephews 2 days ago I would learn how to make jerky. I know what I’m doing tomorrow👍
Well;! Ry, I do believe I keep coming back to this recipe so good thanks!!!
Thank you. I'm trying to build some confidence in trying this..... Looks amazing!