This is very interesting , I am 15 years old and I love to cook , In this video I learned how to male beef jerky low sodium which is great ! I Love this channel tbh you can really learn alot :)
Cool guy, easy instructions, easy going attitude, calm music, its nice to escape the world for a while and just think about something simple like what do I like in my beef jerky. Thanks Ry, you brought some sunlight to a gloomy day for me.
WOAW ! ! ! Very interesting recipe my friend ...... I learned something with this video ..... Thanks a lot for this great recipe ! ! ! ! Hello from FRANCE ! ! ! !🍊😍🍄💖🍚🍄
Awesome video Ry, my mother can't have high sodium she is very ill but lovvvvvvves beef jerky so I'm totally gonna try this recipe this weekend! Love it
Jerky is lookin good, I love makin beef jerky too. I've always done it in the oven but now I have 4 smokers so I think it's time to do it in a smoker. Thanks Ry.
Ry you are one of the best all around channels in the bbq space I know of. I follow many dozens of channels and am frankly likely to click on your uploads more than anyone. You cover the whole spectrum of how to set up the kettle to what gifts to buy someone to gourmet cooks better than anyone imho. Hey I noticed you usually use a non wood cutting board. Not to stir up the villagers at the gate with pitchforks but why not wood. I appreciate you. 🍻
Yea I find the clean up isn’t worth a quick cut. I hear it dulls knives but I sharpen mine every time anyway lol. Good to see you on Joes live chat last night.
I made beef jerky along with one of your videos last weekend and loved it. I want to make teriyaki jerky in the future and would love to watch a video of you making some. Mmmm... 😍
Cooking With Ry Hey again, I found a recipe for homemade VERY low sodium mock soy sauce (it consists of dark molasses, vinegar, onion powder, and garlic. Recipe here - www.geniuskitchen.com/recipe/soy-sauce-substitute-with-very-low-sodium-295264 It tasted pretty good mixed in a stirfry. I’m wondering if you think it’ll work for beef jerky.
Great Video. I like the low sodium version. I just wonder about also losing the sugar. How much is in that pine apple juice? By the way dark soy sauce also has less salt content. The KIKKOMAN low salt soy sauce has 9.1 grams per 100ml and the dark Lee Kum Kee soy sauce as 7.9 grams per 100ml.
Excellent video Ray. Glad I found you...You mentioned different steps to preserve jerky. What steps need to be taken if I want to preserve jerky for longer periods, perhaps outside the fridge?
Ry, I just found your channel and your lower sodium recipe looks like a keeper! Have you ever tried apple cider vinegar in place of the pineapple juice and if so, was it any good? Thanks...
i enjoy a little snap in my jerky as well just till when you bend it it breaks..i have made some killer beer marinated jerky one time.. gueness with a bit of brown sugar was killer,, wicked good.. also would be low sodium i guess as well..i use honey as a secret ingredient to add more flavor, red pepper flakes are good for some heat..
oh ya it was wonderfull and a little brown sugar emmmm ... but definitely it taste like guiness..one of my favorites.. my favorite one was just dr pepper let it soak for 3 days but it was a sweet and a little salty .. sellzer has a little salt, same with the beer but not a ton very good... let me know how you liked it ...
I have a bunch of ground up venison that tastes like sage. Over did it trying to make bfast sausage. Any tips on what to do with it to make jerkey or something else to decrease the sage flavor?
Well done video! I am looking for a lower sodium recipe for my jerky BUT I don't like the taste of pineapple! How much pineapple do you taste? Can I use something other than pineapple?
Odd. I didn't have low sodium soy sauce so I used only one tablespoon normal soy sauce. I didn't add pepper or anything else, and marinaded over night. It had no flavor, like at all. (Used a dehydrater for 5 hours. What did I do wrong lol.
Everyone's taste is different so you didn't do anything wrong. Next time try adding some additional flavors you like, and let it marinade a bit longer. I've found that 48 hours is about the limit for additional flavor. One other thing to do is after the marinade and when you're about to put it in the dehydrator, sprinkle a favorite dry rub on both sides. I've done that and it adds another layer of flavor :)
@@CookingWithRy That's awesome, I grew up down there. It's definitely worth visiting, they have a huge variety of handmade sausage and excellent dry aged cuts. Thanks for the videos always!
I think there's still a lot of jerky possibilities to explore. How about bacon wrapped, chicken stuffed, pork jerky? Do you think a gas oven might be better for jerky because of the dryness?
I've done it in different ovens and cookers. The best to me is still the electric for ease of use, but the ovens work fine if you don't have a smoker that can hold that lower temp :)
Cooking With Ry perfect! You said “couple days” a few times in the video, which is a bit rushed. But 5 days is very manageable! Thanks for the quick reply
This is very interesting , I am 15 years old and I love to cook , In this video I learned how to male beef jerky low sodium which is great ! I Love this channel tbh you can really learn alot :)
Thanks so much! Beef Jerky is great :)
Good for you. Keep it up
"Getting everybody in the pool..."
My man, too good.
Cool guy, easy instructions, easy going attitude, calm music, its nice to escape the world for a while and just think about something simple like what do I like in my beef jerky. Thanks Ry, you brought some sunlight to a gloomy day for me.
You're like the sweet, loving grandpa I've never had. Your voice and general presence is so calming and gentle!! Very informative video as well!
Oh yeah, that turned out amazing! Good job Ry.
Thanks!
Great recipe Ry you're are also catering for people who can't have much sodium excellent looks delicious as well.
It seems like whenever i need a special meat recipe Ry's got my back. Another great video
WOAW ! ! ! Very interesting recipe my friend ...... I learned something with this video ..... Thanks a lot for this great recipe ! ! ! ! Hello from FRANCE ! ! ! !🍊😍🍄💖🍚🍄
Looks good Ry!
Awesome video Ry. That looks so good.
Thanks!
Thanks for the low sodium recipe! Having recently had to go low sodium I thought jerky was no longer an option. Can't wait to try this!
You're very welcome :)
Awesome video Ry, my mother can't have high sodium she is very ill but lovvvvvvves beef jerky so I'm totally gonna try this recipe this weekend! Love it
Fantastic! Perfect timing :)
All these videos are so mellow! It's like having a good friend teach you some of their cooking secrets.
Thanks so much :)
Jerky is lookin good, I love makin beef jerky too. I've always done it in the oven but now I have 4 smokers so I think it's time to do it in a smoker. Thanks Ry.
Yeah my preferred way is to use the electric smoker. Works great :)
Very informative. I liked this video. It's hard to find low-sodium beef jerky that both tastes good and is healthy. Thank you for this video Rye!
You're very welcome :)
Great recipe, will definitely be trying this 👍
Thanks!
Ry you are one of the best all around channels in the bbq space I know of. I follow many dozens of channels and am frankly likely to click on your uploads more than anyone. You cover the whole spectrum of how to set up the kettle to what gifts to buy someone to gourmet cooks better than anyone imho. Hey I noticed you usually use a non wood cutting board. Not to stir up the villagers at the gate with pitchforks but why not wood. I appreciate you. 🍻
I do use wood on occasion. But for small cuts like these Top Rounds the synthetic board fits the bill :) And thanks for the kind words!
Yea I find the clean up isn’t worth a quick cut. I hear it dulls knives but I sharpen mine every time anyway lol. Good to see you on Joes live chat last night.
excellent tutorial. very enjoyable show
Thanks!
Ah Your video really helped for my dad who can't have a lot of sodium! Your awesome, thank you!
looks good
Awesome
I made beef jerky along with one of your videos last weekend and loved it. I want to make teriyaki jerky in the future and would love to watch a video of you making some. Mmmm... 😍
Teriyaki is very simple. You can just add plain old teriyaki sauce to the marinade :)
I use a countertop dehydrator for my jerky & fruit slices ut it takes 2 days ....I'm going to give this a try, looks delicious
Dehydrators do work well, but like you said you have to have patience. I don't always have patience :)
ya, who preserves jerky lol. as soon as i make it it's gone!! this is a great recipe i would like to try. Jerky looks great RY!
Thanks! Yeah it sure does a disappearing act :)
Great job on your tutorials. Your delivery is clear and easy to understand. Now I need to make some jerky... :-)
Thank you :)
@@CookingWithRy I made some jerky today using your recipe. Pretty tasty. I tip my hat to you, Sir. :-)
looks good my friend
Thank you :)
Thanks for the low sod recipe man!
You're very welcome :)
Cooking With Ry Hey again, I found a recipe for homemade VERY low sodium mock soy sauce (it consists of dark molasses, vinegar, onion powder, and garlic. Recipe here - www.geniuskitchen.com/recipe/soy-sauce-substitute-with-very-low-sodium-295264 It tasted pretty good mixed in a stirfry. I’m wondering if you think it’ll work for beef jerky.
Great Video. I like the low sodium version. I just wonder about also losing the sugar. How much is in that pine apple juice? By the way dark soy sauce also has less salt content. The KIKKOMAN low salt soy sauce has 9.1 grams per 100ml and the dark Lee Kum Kee soy sauce as 7.9 grams per 100ml.
Mmm need to buy a top round roast. Yum
Agree with the yum :)
I love me some beef jerky!
You and me both :)
Love your videos and I love jerky. I can't stand pineapple though. What would be a good substitute for the pineapple juice?
Mango would be a good substitute :)
Excellent video Ray. Glad I found you...You mentioned different steps to preserve jerky. What steps need to be taken if I want to preserve jerky for longer periods, perhaps outside the fridge?
I'd look up some CZcams channels that make it that way. I'm no expert on preservation so I wouldn't want to steer you wrong :)
Ok. Thanks
Ry, I just found your channel and your lower sodium recipe looks like a keeper! Have you ever tried apple cider vinegar in place of the pineapple juice and if so, was it any good? Thanks...
I haven't tried that, but in a smaller amount it might work great :)
i enjoy a little snap in my jerky as well just till when you bend it it breaks..i have made some killer beer marinated jerky one time.. gueness with a bit of brown sugar was killer,, wicked good.. also would be low sodium i guess as well..i use honey as a secret ingredient to add more flavor, red pepper flakes are good for some heat..
Yeah honey is fantastic for jerky :)
honestly the best beef jerky i ever eat was straight up dr pepper maenad for 3 days...
oh ya it was wonderfull and a little brown sugar emmmm ... but definitely it taste like guiness..one of my favorites.. my favorite one was just dr pepper let it soak for 3 days but it was a sweet and a little salty .. sellzer has a little salt, same with the beer but not a ton very good... let me know how you liked it ...
Also on you’re marinade it looked like it wasn’t enough for the amount of meat. Does it still get into the meat that isn’t on the bottom of the bowl?
I tend to not make too much marinade. I’ve found that a good coating works well without the meat having to swim in it :)
I have a bunch of ground up venison that tastes like sage. Over did it trying to make bfast sausage. Any tips on what to do with it to make jerkey or something else to decrease the sage flavor?
You can blend it with some other ground meat to dilute the sage flavoring. I might try bison.
Thanks. I will try it!!
Well done video! I am looking for a lower sodium recipe for my jerky BUT I don't like the taste of pineapple! How much pineapple do you taste? Can I use something other than pineapple?
It’s a slight taste, but you could substitute orange juice :)
Odd. I didn't have low sodium soy sauce so I used only one tablespoon normal soy sauce. I didn't add pepper or anything else, and marinaded over night. It had no flavor, like at all. (Used a dehydrater for 5 hours.
What did I do wrong lol.
Everyone's taste is different so you didn't do anything wrong. Next time try adding some additional flavors you like, and let it marinade a bit longer. I've found that 48 hours is about the limit for additional flavor. One other thing to do is after the marinade and when you're about to put it in the dehydrator, sprinkle a favorite dry rub on both sides. I've done that and it adds another layer of flavor :)
Do you use regular oven settings or convection?
I just use regular. Convection works if your oven can hold that low temp :)
Have you ever had the jerky or any products from The Beef Palace in Huntington Beach? They have pepper sausage I'd trade my first born for.
I haven’t and I used to live in HB! Darn!
@@CookingWithRy That's awesome, I grew up down there. It's definitely worth visiting, they have a huge variety of handmade sausage and excellent dry aged cuts. Thanks for the videos always!
I’ll have to check them out :)
I think there's still a lot of jerky possibilities to explore. How about bacon wrapped, chicken stuffed, pork jerky?
Do you think a gas oven might be better for jerky because of the dryness?
I've done it in different ovens and cookers. The best to me is still the electric for ease of use, but the ovens work fine if you don't have a smoker that can hold that lower temp :)
Maintaining that lower temp in the Highland can be tricky. Bravo to you that you made it work :)
@Andrew White Interesting. I'll have to try those :)
The problems is the way the beef prices are who can afford to make jerky
How long does it last in the fridge?
I've never had it go beyond 5 days without being eaten, so I can't be sure beyond 5 :)
Cooking With Ry perfect! You said “couple days” a few times in the video, which is a bit rushed. But 5 days is very manageable! Thanks for the quick reply
Yeah, it's usually gone in 48 hours anyway :)
Ry can you prepare dead fox sometime?
Too furry.
@@CookingWithRy LOOOOOOOOL you are insane !!!
Still waiting on that biltong video sir!😁
I'm dying to make some :)
1000mg? is that like 1g? ;)
I was told there'd be no math :)
or 0.00220462 freedom pounds