Because of your beef jerky videos, definitely subscribed!! My dad had gotten me into beef jerky possibly over 15 years ago, and I loved it!! I think that since he passed away 3 years ago, he led me to these videos. Love them!!! Going to try to make some either today or tomorrow!!
That's very accurate, the pre made jerky recipes that are commercially bought in store don't produce much liquid... just enough to coat or cover the product. You aren't submerging the meat.... saves product and concentrates the flavors.
RY I HAVE TO TRY THIS !! Thank You my friend for showing how easy it is !! We travel to the Eastern Sierra’s every April and always stop in Bishop @ Mahogany Smoked Meats. I believe its around $50 / half pound (don’t quote me on that) for their “cowboy style” jerkey. I will be adding this to my trip prep for next year !!
Oh my word!!! Ry ; Ironworker Doug here; I made this today, and it was a hit!!! Every one loved it 🥰 they said it was the best so far!!!! Thanks 🙏!!! Kids , grandkids, mother in-law! I used Jack Daniels for my whiskey 🥃 so., so good! !!!
I'm making these right now but with JD Honey whiskey. And going to start them off on the smoker for the smokey taste then finish in the oven. Should turn out lovely
Those were awesome looking ribs Ry! The glaze you made was on point. I’d probably use birch beer instead of DP, as I’m not a fan but can’t argue with the results! Nicely done! Cheers!
As a Jack Daniel's fan, I altered the mix slightly. 1 cup of Jack, 1/4 of Jack Tennessee Honey instead of the regular honey. Also used some bourbon-smoked pepper and chili powder in lieu of the liquid smoke. It is marinating now...will report developments tomorrow! Thanks!
@@CookingWithRy Smelling wonderful just shy of 2 hours in. An INTERESTING thing, btw: about 30 min in my kitchen had a slightly "natural gas" smell that, if I didn't know I'm in an all-electric home, would have worried me that there was a leak or a burner on without flame. I have to presume this is the alcohol flashing off in the slow oven (mine only goes down to 170 btw) and that's something I've never experienced before. I've cooked with all kinds of alcohol in a flambee or even sautee style, but never with this low heat. Interesting...and something those with gas appliances should prepare to have a "moment" of worry over. Onwards...!
I've been looking around a bit, but I haven't really found a recipe for what looks like a good jerky that doesn't use any soy sauce. I'm allergic to soy, but I really like jerky. This might be a good video for you to make for people, like me, who can't have Soy for one reason or another. Been watching your jerky videos and been loving them BTW.
No dents, just smoke. Didn’t know if this would cause any problems. Thanks for your reply, 66 yrs old and love your videos, very informative and easy to understand. Doing your ribs as we speak.
@@garysnyder5608 I think people worry too much about smoke escaping. The kettle is such an efficient cooker that there's plenty contained under that lid :)
@@CookingWithRy I figured you probably used Jack Daniels. It seems to provide the best/distinct whiskey taste even after the alcohol flashes off. Can’t wait to try it! 🥃
Crown Royal has Apple and Peach flavored whiskey, that would probably be a good flavor for this! I used the apple in a rub for pork ribs and it turned out great!
Looks good, I love jerky but have to watch the salt so this might work good for me. I see you have a convection oven, did you use it in convection mode or just the oven setting? Keep up the jerky videos, oven smoker, its all good.
@@CookingWithRy Thanks Ry, I just got one of them fancy stoves and was curious because I am going to pull the trigger on some of this thick cut Whiskey Jerky. When I lived in Texas you could buy big pieces of jerky all covered in pepper, they were about the size of a big carrot cut in half lengthwise. Loved that stuff but don't see it up North. Going to do some experimenting with size on a few of the pieces. Keep up the great videos.
Made these, not bad, but I have to say, nothing beats that other best jerky in the world recipe you got. Thanks for that whatsthishere sauce recipe it is divine!
Just popped some in the oven myself used some Hennessy instead of whiskey though so excited to see how it turns out. Should I keep the oven cracked to help moisture release though?
would it be better to burn the alcohol off the whiskey first before adding to the marinade? does it give a bitter taste, or would it be better to leave the alcohol in whiskey for marinade?
All My Jerky Videos: czcams.com/play/PLu6Ht1WkrJHzvrOWZ3wUk-qrR0wSaxBdb.html
Because of your beef jerky videos, definitely subscribed!! My dad had gotten me into beef jerky possibly over 15 years ago, and I loved it!! I think that since he passed away 3 years ago, he led me to these videos. Love them!!! Going to try to make some either today or tomorrow!!
You had me at whiskey as I’m sipping some Angels Envy:)
You had me with the first ingredient Ry! Really nicely done. Great recipe for beef jerky!
Another great video! Looking forward trying it soon!
Thank you soo much! I needed this video
That is such a unique and tasty looking beef jerky. Cheers, Ry!
That's very accurate, the pre made jerky recipes that are commercially bought in store don't produce much liquid... just enough to coat or cover the product. You aren't submerging the meat.... saves product and concentrates the flavors.
Wow looks absolutely delicious,I believe that's the best jerky I've saw you make...must try...👍👍
Looks great and easy to make.
Can’t wait to try it 🤤
Ry makes great jerky. His recipes are easy and delicious.
Never made jerky, u make it look easy Ry, going to make some with Jack, ty 4 sharing
OMG I LOVE YOU ! I SOOOOOOOOOOOOOOO HAVE TO TRY THIS! I’m sooooo a jerky junky
my mouth is nonstop watering. lolol. so making this. tyvm
I wanna try this recipe... I've made jerky for years but never with whiskey. Thank you for sharing
RY I HAVE TO TRY THIS !! Thank You my friend for showing how easy it is !! We travel to the Eastern Sierra’s every April and always stop in Bishop @ Mahogany Smoked Meats. I believe its around $50 / half pound (don’t quote me on that) for their “cowboy style” jerkey. I will be adding this to my trip prep for next year !!
Oh my word!!! Ry ; Ironworker Doug here; I made this today, and it was a hit!!! Every one loved it 🥰 they said it was the best so far!!!! Thanks 🙏!!! Kids , grandkids, mother in-law! I used Jack Daniels for my whiskey 🥃 so., so good! !!!
Awesome 👍
I'm making these right now but with JD Honey whiskey. And going to start them off on the smoker for the smokey taste then finish in the oven. Should turn out lovely
I like jerky the same way as you. Good video and cook!
Those look so yummy
Good stuff!!👊🏻
I used this recipe as a base and came up with a spicy maple bourbon jerky. Thanks.
Dang! I have marinated in beer, never whiskey - will try and I think compliment my current marinade!
Those were awesome looking ribs Ry! The glaze you made was on point. I’d probably use birch beer instead of DP, as I’m not a fan but can’t argue with the results! Nicely done! Cheers!
I like that idea!
Love watching your beef jurky videos and love your marinate taste delicious any chance can you do a video in a offset smoker please 🙏
Always jump on the new Ry videos!
Your Jerky videos look super easy,
As a Jack Daniel's fan, I altered the mix slightly. 1 cup of Jack, 1/4 of Jack Tennessee Honey instead of the regular honey. Also used some bourbon-smoked pepper and chili powder in lieu of the liquid smoke. It is marinating now...will report developments tomorrow! Thanks!
Nice!
@@CookingWithRy Smelling wonderful just shy of 2 hours in. An INTERESTING thing, btw: about 30 min in my kitchen had a slightly "natural gas" smell that, if I didn't know I'm in an all-electric home, would have worried me that there was a leak or a burner on without flame. I have to presume this is the alcohol flashing off in the slow oven (mine only goes down to 170 btw) and that's something I've never experienced before. I've cooked with all kinds of alcohol in a flambee or even sautee style, but never with this low heat. Interesting...and something those with gas appliances should prepare to have a "moment" of worry over. Onwards...!
I see a whiskey jerky burger in the near future...lol. Looks great
I've been looking around a bit, but I haven't really found a recipe for what looks like a good jerky that doesn't use any soy sauce. I'm allergic to soy, but I really like jerky. This might be a good video for you to make for people, like me, who can't have Soy for one reason or another.
Been watching your jerky videos and been loving them BTW.
All the recipes are usually good just don't use the soy sauce use sometimes else that you like
I've been itching to try and make some on my Big Green Egg. It's going to be a challenge to keep the temp low but I think I'll try your recipe first.
I'm the same. Gona do as low as I can smoke on my UDS. For maybe half an hour / hour then finish in the oven
@@sl1d3r1984 I tried this last week on the BGE and it worked out great. I was able to get a dome temp around 190 and let it go for about 4.5 hours.
You should do more jerky videos I started watching them recently
He has done quite a few on this channel
Yum. Love your videos. Is a convection oven needed?
Not at all. I rarely use convection :)
Would you recommend or not recommend putting a seal or gasket on the lid of a Weber kettle. I am losing a lot of smoke on one side
I don't mind some smoke leakage. If the lid or body has a dent there then a gasket may help prevent excessive heat and smoke loss.
No dents, just smoke. Didn’t know if this would cause any problems. Thanks for your reply, 66 yrs old and love your videos, very informative and easy to understand. Doing your ribs as we speak.
@@garysnyder5608 I think people worry too much about smoke escaping. The kettle is such an efficient cooker that there's plenty contained under that lid :)
Ry always has great videos. I have to ask what kind of whiskey you used for this marinade recipe? I love beef jerky!
Thanks! This was a Jack Daniels Honey Whiskey :)
@@CookingWithRy I figured you probably used Jack Daniels. It seems to provide the best/distinct whiskey taste even after the alcohol flashes off. Can’t wait to try it! 🥃
Crown Royal has Apple and Peach flavored whiskey, that would probably be a good flavor for this! I used the apple in a rub for pork ribs and it turned out great!
Looks good, I love jerky but have to watch the salt so this might work good for me. I see you have a convection oven, did you use it in convection mode or just the oven setting? Keep up the jerky videos, oven smoker, its all good.
I just had it on regular 😊
@@CookingWithRy Thanks Ry, I just got one of them fancy stoves and was curious because I am going to pull the trigger on some of this thick cut Whiskey Jerky. When I lived in Texas you could buy big pieces of jerky all covered in pepper, they were about the size of a big carrot cut in half lengthwise. Loved that stuff but don't see it up North. Going to do some experimenting with size on a few of the pieces. Keep up the great videos.
I’m going to try this on my smoker
Did you vent the door on the oven ? Looks awesome and good job.
For my oven I don't need to do that.
Made these, not bad, but I have to say, nothing beats that other best jerky in the world recipe you got. Thanks for that whatsthishere sauce recipe it is divine!
Just popped some in the oven myself used some Hennessy instead of whiskey though so excited to see how it turns out. Should I keep the oven cracked to help moisture release though?
Some people do that but I've never tried it.
How did it turn out?
would it be better to burn the alcohol off the whiskey first before adding to the marinade? does it give a bitter taste, or would it be better to leave the alcohol in whiskey for marinade?
Not sure. Might be interesting to try.
What kind of whisky did you use? Cause I can see a peaty islay not needing the additional smoke element as it's already built in. :)
I used a Jack Daniel’s Honey Whiskey 🥃
Would you use a brisket for this method?
Possibly if the price was right.
Do you look at the internal temperature to know it's done?
No. After 4+ hours at 160 it's 160. The pieces are so small that it's likely at 160 by the first hour.
Great video! Can you freeze it?
Yes. I know someone who does that and then thaws out pieces a day ahead to snack on.
@@CookingWithRy Thanks very much! Going to make some this week. I appreciate your teaching style!
Do you make a spicy peppered beef jerky? 🤔 I'm a cheapskate and good peppered jerky here is like $35 a lb right now. Ugh.
What type of whiskey did you use?
Jack Daniels.
Love your channel jerky is great but your ads are ever increasing per segment why?
I don’t control the ads.
you need 2 get and electric slicer there cheep
Need more counter space.
what kind of whiskey did u use ?
I wanted to reach through the 📱 and get me sum jerky 😋😁
Just regular Jack Daniels :)
When are we getting the biltong video?!
I don't make biltong.
@@CookingWithRy you said at one point you wanted to try it. I sent you links to recipes, but okay.
Absolutely amazing, by the way you have my address so you can send me the leftover whiskey.
Leftover?