If you want to make better jerky then checkout these 2 essential products. Nesco Dehydrator: amzn.to/3ZleI7p Vacuum Marinade Tumbler: amzn.to/3Jd5wfs Thanks for watching. If you’ve found this video helpful and want to support the channel, you can shop for the products featured in my videos through my Amazon Store by clicking this link. www.amazon.com/shop/vansworld PLUS Van's World ETSY Store: VansWorld.etsy.com Yard Mastery shrsl.com/4nsor Lawn Bright shrsl.com/4nsoy This post includes affiliate links, and I may earn a small commission at no extra cost to you.
I've been using A1 for 24 years. My beef jerky is on point, and always blows minds. It took practice. I used to compete in the Florida BBQ circuit, and was ranked as high as 7th. But I have a full time job, so it was hard to win the championship. But while competing, I'd make jerky and just share. All you need is a dehydrator. One of the cheapest appliances you can buy. Get one,, and follow if you love beef jerky: Buy round of beef, or any of the cheaper cuts that don't have too much fat. Though I keep the fat as well. Slice thin. Salt and pepper it. Coarse ground pepper and kosher salt. Then mix it in a bowl with 1 cup of BBQ sauce (sweet and tangy type), a dash of liquid smoke. And I mean a dash.. too much makes it bitter.. even if you love smoked meat.....just a dash.. Half cup of brown sugar, 1 cup of A1 steak sauce, 3 ounces of red cider vinegar. Mix it all together in a bowl that leaves some room. Then add another table spoon of salt. Mix thoroughly so all of the meat gets marinade.. Fill the bowl with (good) water until all of the meat is completely submerged. Marinate for 1 day. Lay out all of your meat in your dehydrator. Once laid out, hit it all with coarse ground pepper. Like it spicy? Go heavy. Less spice? Go lighter. Keep in the dehydrator for 5 hours. Once done, remove and zip lock bag it all. Enjoy. You'll see. Friends will say "you could get rich selling that". I hear that all the time.
Thanks for leaving this comment. I’ll have to try it just like you said. There’s nothing like trying different small batch jerky recipes. And I hear the same thing about selling my jerky. lol. Have a good one
Yeap, I know what you mean by just a dash. I bought a 32oz bottle of liquid smoke by mistake. (I thought it was 3.2oz) 10 years ago and I'm barely 1/4 of the way through it. I think I have enough for 50 more years.
A dehydrated is a poor replacement for a wood smoker. Fake smoke flavoring can’t take the place of the real thing. Once you smoke jerky the right way, you’ll throw away your dehydrator.
Quality show, sir! One thing I've learned is using a wooden spoon to Prop the oven open and do it in winter time so you don't have to run the heat in the house with it propped open.
Probably takes ten times longer to clean the jerky slicer! But man it’s quick! I use my food processor for a minute and take’s five to clean it. Great video brother! Thanks for sharing it with us all brother.
I used to use A-1 in all my jerky. I just decided to go with a premixed seasoning because it was consistent with 5 lbs. I may have to try it again after watching your video.
I can't remember ever making a bad batch of jerky. It was all good! Even the Worcestershire sauce jerky and the SOY SAUCE It was the taste of hotness, sweetness, sourness, smoke, and the meat flavors that made each of them to stand out
@@VansWorld Then you get to experiment, and find the flavor > YOU LIKE Write it down as you go that way you know whats in it. I learn that the hard way with hot sauces, I forgot what all i put in it... Dammit it was excellent
I use green Irish Spring soap bars and cut the bar in about 3 pieces and place them around the area i don’t want flies. Some say it doesn’t work but it for sure does.
My mix for 5lbs.. Marinate; 2-15oz A1 & 5 tablespoons liquid smoke. Season with ground black pepper and Montreal steak seasoning, just before drying. Because using liquid smoke, you can reuse marinate. Won't taste the same, but still has good flavor.
I keep on making it from the Pastrami Marinade UNTIL IT WAS GONE.. Another good one is? Teriyaki Marinade YUM The last one was BBQ SAUCE MARINADE YUM You can kick them up with black pepper, Cayenne, Habanero, garlic and things to meet your likings
i used House of parliament Sause ..HP they are similar .but same result people just raved about that recipe .and its my new recipe now thanks van ! I sliced to 1/4 " ... Inside round was on for 3.99lb and i loaded up If you ever come across hp saiuse you need to give it a try and i used some molasses in the recipe also. instead of brown sugar.
Thank You for the tip. Hey have you looked at jerky subscriptions? I just subscribed to one that sends different jerky from all over the USA to try. Click this link to check it out. bit.ly/3p8XCZk Thank You for your comment and for watching
The best way I found to keep flies away is to direct the airflow from a fan on the meat I want to protect and presto no flies will bother it as long as the fan is on.
Great recipe bud! If you want to really step things up a notch, vacuum the meat first without anything on it. Like immediately after you run it through your slicer, vacuum it. Then add the liquid and vacuum it again. Doing it without the liquid will pull the air and moisture out of the meat which will let the seasoned liquid replace it easier.
Same recipe except add a tablespoon of liquid smoke....Use toothpicks to hang it in the oven.... remember to put foil on a cookie sheet in the oven to prevent messes. Start at 350 and go down to 250 after 45 minutes. ...dry to taste. Dont forget to add black pepper....for a much better product.
I use the same smoker but I hang the meat between the grates in the rack with metal kabob squers and you can get a ton of meat in there and it works amazing!
@@VansWorld it’s been great for me. Upgraded from a presto dehydro like 4 months ago. I load it down and set it for 4.5 hours. 3 hours in, I turn the trays 180.
That is absolutely amazing and looks amazing and oh my goodness that jerky slicer though I never knew they made something like that that is so cool I'm a first-time watcher and I'm going to like subscribe and I'm going to ring that Bell to where I see all your stuff and I'm going to share this with everybody I know who likes jerky and who likes to make their own jerky thank you very much and I can't wait to see more from you also do you sell and ship The jerky like I would like to buy some from you to try it?
I used to be a vegan, but God knows I LOVE MEAT. Thank you for the video! I'm a huge fan of the jerky slicer and the way you make cuts. Bravo sir. Bravo 👏
Van, Dang that looks great and that recipe will definitely be used on the next batch. How hard is that weston slicer to clean. I usually use deli slicer and its a pain to clean. I have one ove the vac tumblers and its amazing product. Hope you have a great weekend.
Thanks man. Well I use to wash the jerky slicer by hand. Now I just throw the stuff in the dishwasher. Seems to be working out pretty good. Yeah and the tumbler, dude your right. They’re amazing
It's good not a lot of flavor out of steak sauce. My opinion the sauce is thick. I think this would benefit from maranading in fridge 24 hours or more so it penetrates better. Just my thought. Either way it's homemade jerky and it's always really good.
Vacuum sealed bags with oxygen absorbers is the best way to store. And use a cure like Prague powder #1 and your jerky will last for months. Just remember that once you open the vacuum sealed bag you should consume it within 3 days or it will need to be refrigerated and consumed within 7 days from opening. This goes for store bought jerky too. Most store bought jerky will have that same warning to refrigerate after 3 days of opening the bag. I hope this helped you.
The best Jerky i ever made was? Pastrami Jerky. Now every one make it,, When i 1st did it, Its was Deli pastrami dehydrated OH LORD YUM,, Then i started making it from thin strips of steak and Brisket
@@VansWorld hey van I use QUIKSTRIKE FLY BAIT. It attracts and kills house flies and its really good stuff. All you have to do it sprinkle it anywhere you don't want flies and it attracts them to the bait and kill them. And good for ants as well.
Thank you. I will definitely get some and try it out. I don’t ever see any flys until I start cooking outside then they cover me up. It feels like I’m killing thousands with the fly flap. 👍😁
Set one piece out to cool for 5 minutes. Bend it. You want to see the fibers start to break. If it snaps in half you went too far in drying. If you bend it and nothing happens it’s not dry enough.
I cook a chuck roast in my crockpot the same way the ingredients u used I put the same SAUCE in my chuck roast JUST NO MSG 😂it's also FANTASTIC 😂 TRY THAT SAME INGREDIENTS IN A CROCKPOT CHUCK ROAST 😂
I've attempted to Smoke - Beef Jerky 4 or 5 times now and the Jerky is Too dry. The flavor is great but it removes any moisture in my mouth. I've had to resort back to my old ways of a Dehydrator.
I have the same issue when I use to make jerky in the oven back in the day. It drys the meat too fast and makes it brittle and over dried. Thats why I stick with the dehydrator too.
Thanks a million for the vid. Really appreciate your effort. When the stores open in about 5 hrs, gonna make a move to get meat and go with your recipe. You tha man!!!
when i smoke jerky, it typically only takes me 3 and a half to 4 hours at 180. when i do it in my dehydrator it takes about 4 and a half to 5 hours....
You had me at adding the soy sauce to get the rest of the A-1 out of the bottle. Finally . . . 30 years of watching so called chefs cook and nary a one was smart enough to figure this out. Highfaluten French cuisine training and 9/10 camp cooks could out cook'em . More'n half of the chefs practice the art of pouring dry ingredients one on top of the other in an attempt to build a pyramid, and then and Only then try to mix / blend them together, instead of mixing then together as they add them together. Scheesch . . . ☆
If you want to make better jerky then checkout these 2 essential products.
Nesco Dehydrator: amzn.to/3ZleI7p
Vacuum Marinade Tumbler: amzn.to/3Jd5wfs
Thanks for watching. If you’ve found this video helpful and want to support the channel, you can shop for the products featured in my videos through my Amazon Store by clicking this link. www.amazon.com/shop/vansworld
PLUS
Van's World ETSY Store: VansWorld.etsy.com
Yard Mastery shrsl.com/4nsor
Lawn Bright shrsl.com/4nsoy
This post includes affiliate links, and I may earn a small commission at no extra cost to you.
I've been using A1 for 24 years.
My beef jerky is on point, and always blows minds. It took practice. I used to compete in the Florida BBQ circuit, and was ranked as high as 7th. But I have a full time job, so it was hard to win the championship. But while competing, I'd make jerky and just share. All you need is a dehydrator. One of the cheapest appliances you can buy. Get one,, and follow if you love beef jerky:
Buy round of beef, or any of the cheaper cuts that don't have too much fat. Though I keep the fat as well. Slice thin. Salt and pepper it. Coarse ground pepper and kosher salt.
Then mix it in a bowl with 1 cup of BBQ sauce (sweet and tangy type), a dash of liquid smoke. And I mean a dash.. too much makes it bitter.. even if you love smoked meat.....just a dash.. Half cup of brown sugar, 1 cup of A1 steak sauce, 3 ounces of red cider vinegar. Mix it all together in a bowl that leaves some room. Then add another table spoon of salt. Mix thoroughly so all of the meat gets marinade..
Fill the bowl with (good) water until all of the meat is completely submerged. Marinate for 1 day.
Lay out all of your meat in your dehydrator. Once laid out, hit it all with coarse ground pepper. Like it spicy? Go heavy. Less spice? Go lighter.
Keep in the dehydrator for 5 hours.
Once done, remove and zip lock bag it all.
Enjoy. You'll see. Friends will say "you could get rich selling that". I hear that all the time.
Thanks for leaving this comment. I’ll have to try it just like you said. There’s nothing like trying different small batch jerky recipes. And I hear the same thing about selling my jerky. lol. Have a good one
Sounds great! How much meat is this recipe for?
Yeap, I know what you mean by just a dash. I bought a 32oz bottle of liquid smoke by mistake. (I thought it was 3.2oz) 10 years ago and I'm barely 1/4 of the way through it. I think I have enough for 50 more years.
A dehydrated is a poor replacement for a wood smoker. Fake smoke flavoring can’t take the place of the real thing. Once you smoke jerky the right way, you’ll throw away your dehydrator.
@@richpaydirt No, no I won't. I have both and use both for making jerky. I prefer the dehydrator because it is 3 times faster than a wood smoker.
Love the picture of Mona Lisa with the beer and cigarette. Good jerky video too.
"Whatsthisheresauce" is what my dad used to call it. Man I miss him. He was a hoot.
Quality show, sir! One thing I've learned is using a wooden spoon to Prop the oven open and do it in winter time so you don't have to run the heat in the house with it propped open.
Probably takes ten times longer to clean the jerky slicer! But man it’s quick! I use my food processor for a minute and take’s five to clean it. Great video brother! Thanks for sharing it with us all brother.
I used to use A-1 in all my jerky. I just decided to go with a premixed seasoning because it was consistent with 5 lbs. I may have to try it again after watching your video.
I can't remember ever making a bad batch of jerky. It was all good! Even the Worcestershire sauce jerky and the SOY SAUCE It was the taste of hotness, sweetness, sourness, smoke, and the meat flavors that made each of them to stand out
Small batch jerky is fun to make. Ya get to try so many different flavors. 😁👍
@@VansWorld Oh yes 👍👍 have fun and enjoy your jerky Plus YOU MADE IT> YUM
@@VansWorld Then you get to experiment, and find the flavor > YOU LIKE Write it down as you go that way you know whats in it. I learn that the hard way with hot sauces, I forgot what all i put in it... Dammit it was excellent
I use green Irish Spring soap bars and cut the bar in about 3 pieces and place them around the area i don’t want flies. Some say it doesn’t work but it for sure does.
fan works great.
That diagonal cooking of the round looks like a great way to make a cheap cut extra tender.
An old timer butcher showed me that trick. 😁👍
My mix for 5lbs.. Marinate; 2-15oz A1 & 5 tablespoons liquid smoke. Season with ground black pepper and Montreal steak seasoning, just before drying. Because using liquid smoke, you can reuse marinate. Won't taste the same, but still has good flavor.
I like the 12-24 hour “marry the seasonings” touch. Clean straightforward instructional video. Kudos and thanks
I appreciate you. Thanks.
Trying this today. Hope the A1 isn't too strong or my wife might not be happy. Luckily I love A1 and might get all the jerky to myself.
How did it come out?
I keep on making it from the Pastrami Marinade UNTIL IT WAS GONE.. Another good one is? Teriyaki Marinade YUM The last one was BBQ SAUCE MARINADE YUM You can kick them up with black pepper, Cayenne, Habanero, garlic and things to meet your likings
i used House of parliament Sause ..HP they are similar .but same result people just raved about that recipe .and its my new recipe now thanks van ! I sliced to 1/4 " ... Inside round was on for 3.99lb and i loaded up If you ever come across hp saiuse you need to give it a try and i used some molasses in the recipe also. instead of brown sugar.
Yum and for the flies cut up Irish spring soap in panty hose really helps
Thank You for the tip. Hey have you looked at jerky subscriptions? I just subscribed to one that sends different jerky from all over the USA to try. Click this link to check it out. bit.ly/3p8XCZk
Thank You for your comment and for watching
The best way I found to keep flies away is to direct the airflow from a fan on the meat I want to protect and presto no flies will bother it as long as the fan is on.
Great recipe bud! If you want to really step things up a notch, vacuum the meat first without anything on it. Like immediately after you run it through your slicer, vacuum it. Then add the liquid and vacuum it again. Doing it without the liquid will pull the air and moisture out of the meat which will let the seasoned liquid replace it easier.
Wow ever thought of using A.1 next batch I’ll try it
Been using A1 for jerky since 1987 !
fly deflector hang clear bags of water around area you want flies to avoid it works
Same recipe except add a tablespoon of liquid smoke....Use toothpicks to hang it in the oven.... remember to put foil on a cookie sheet in the oven to prevent messes. Start at 350 and go down to 250 after 45 minutes. ...dry to taste. Dont forget to add black pepper....for a much better product.
I use the same smoker but I hang the meat between the grates in the rack with metal kabob squers and you can get a ton of meat in there and it works amazing!
And, Flies don't like hanging meat...
I make an awesome Honey Teriyaki that everyone says I should sell. I will be giving this recipe a try. Thanks.
I will try this. My goodness, you made me hungry.
I died when you pulled out that near sword of a knife 🤣
😂🤣👍😁
That looks good. Been tryin to get a good recipe for smoking gonna have to try.
Looks absolutely delicious brother! Good job!
This is the best-timed voice over ever lol great jerky
Thanks.
Just tried this tonight. Awesome recipe!!!
Try PT Alpine pressurized fly bait spray. Kills them suckers quick and works for days when you spray it on garbage cans and other surfaces
Tried this and really liked it. Needs a bit more salt and sugar though. Got that wicked jerky slicer and looking forward to the next round.
Takes 5 hours in my magic mills dehydrator and that’s 10 trays loaded down. If I’m running 7 or less it’s like 4 hours.
I’m gonna look up magic mills dehydrator. Thanks 😁👍
@@VansWorld it’s been great for me. Upgraded from a presto dehydro like 4 months ago. I load it down and set it for 4.5 hours. 3 hours in, I turn the trays 180.
What temperature do you use
Looks great
A1 Thick and Hearty is designed for burgers but WOW is it banging on some tender jerky
Not a1 but Tabasco Chipotle.... awesome and smokey too.
So funny "Geez Louise" someone in my past said that all time now you got me thinking. Who?
Ahhh memories. 😁👍
Use a bug zapper for the flies and the hanging tube fly trap
That is absolutely amazing and looks amazing and oh my goodness that jerky slicer though I never knew they made something like that that is so cool I'm a first-time watcher and I'm going to like subscribe and I'm going to ring that Bell to where I see all your stuff and I'm going to share this with everybody I know who likes jerky and who likes to make their own jerky thank you very much and I can't wait to see more from you also do you sell and ship The jerky like I would like to buy some from you to try it?
if I don't need to worry about keeping for extended time can the accent and Prague be left out?
I'm looking for Jerkey that is good for camping and long term...
I used to be a vegan, but God knows I LOVE MEAT. Thank you for the video! I'm a huge fan of the jerky slicer and the way you make cuts. Bravo sir. Bravo 👏
You’re a Tammy fan. This makes me a fan of yours!
😁 I love Tammy
was wondering if you had any suggestions on making this marinade for ground meat?
Where is your recipe This looks delish
Super good recipe 😎👍🏻
I need to get some of that. Looks good!
It’s real easy to make it. And dehydrators are fairly cheap. I reviewed one not long ago. Think I paid less than $40 for it.
What temp is smoker??
Good job
Run it at the highest setting. You need to get your jerky up to 165 degrees to kill any pathogens.
Van,
Dang that looks great and that recipe will definitely be used on the next batch. How hard is that weston slicer to clean. I usually use deli slicer and its a pain to clean. I have one ove the vac tumblers and its amazing product. Hope you have a great weekend.
Thanks man. Well I use to wash the jerky slicer by hand. Now I just throw the stuff in the dishwasher. Seems to be working out pretty good. Yeah and the tumbler, dude your right. They’re amazing
How did it come out?
It's good not a lot of flavor out of steak sauce. My opinion the sauce is thick. I think this would benefit from maranading in fridge 24 hours or more so it penetrates better. Just my thought. Either way it's homemade jerky and it's always really good.
What was ur time and temp in the smoker?
im going to try it thanks
I remember when I had your A1 jerky....yum yum
👍😁 thanks buddy. I appreciate that. I hope you’ve been doing good. I haven’t talked to you in a while. Have a good one brother.
Try out Country Bob's sauce for jerky.
How do you store it and how long does it stay good for?
Vacuum sealed bags with oxygen absorbers is the best way to store. And use a cure like Prague powder #1 and your jerky will last for months.
Just remember that once you open the vacuum sealed bag you should consume it within 3 days or it will need to be refrigerated and consumed within 7 days from opening. This goes for store bought jerky too. Most store bought jerky will have that same warning to refrigerate after 3 days of opening the bag. I hope this helped you.
My dehydrated does it in 4 hours deer or beef
To save some $ make your own A-1 it’s soy sauce, worshester sauce and ketchup!!
You sure were Smackin a lot there Brother!!! 🤣🤣🤣🤣
OMG I wish I was there. I'm a Jerky man.
Making My mouth water
would that work the same with ground beef and shot from a jerky gun?
What temp do you keep the smoker on?
He said 200 for 5 hrs.
The best Jerky i ever made was? Pastrami Jerky. Now every one make it,, When i 1st did it, Its was Deli pastrami dehydrated OH LORD YUM,, Then i started making it from thin strips of steak and Brisket
What was shot glass #4 and 5, sorry I didn't understand what he said.
5:23 Would a boning knife be a better option?
You can't beat jerky done on a smoker!! If you haven't tried it your missing out.
Get a bottle of tempo for the flys. Spay your garage floor and you will be good
A1 is the best jerky marinade
What temp,are you cooking at?
Muy bueno
No problem
This recipe work with venison ?
Most definitely. You can use this marinade for anything. Steaks, pork, chicken….
Saved and faved.
Thank you Sir.
I appreciate you 👍😁
Thanks you for sharing another great jerky video brother 👍🏽
My pleasure 😁
@@VansWorld hey van I use QUIKSTRIKE FLY BAIT. It attracts and kills house flies and its really good stuff. All you have to do it sprinkle it anywhere you don't want flies and it attracts them to the bait and kill them. And good for ants as well.
Thank you. I will definitely get some and try it out. I don’t ever see any flys until I start cooking outside then they cover me up. It feels like I’m killing thousands with the fly flap. 👍😁
Okay, can you do frog legs like that?
what if you dont have a magic jerky cutter?
Jake the snake was a quarterback for the Oakland Raiders.
That’s cool
I use an electric fan to keep the flies away. Works great.
That shaker bottle tho😂😂.
Migraines don’t come from the smoke flavor. People get them from the preservatives that are added.
Excellent. I stopped buying jerky from the store, way too expensive.
I’m with ya. That 4 pound roast made a pretty good bit of jerky. 👍😁
very cool
How did ya know the jerky was done?
Set one piece out to cool for 5 minutes. Bend it. You want to see the fibers start to break. If it snaps in half you went too far in drying. If you bend it and nothing happens it’s not dry enough.
Got it on the smoker now.
How’d it turn out?
how long to marinate in the fridge?
At least 4 hours. 12 to 24 hours works best.
Thanks!
Your welcome brother.
I cook a chuck roast in my crockpot the same way the ingredients u used I put the same SAUCE in my chuck roast JUST NO MSG 😂it's also FANTASTIC 😂 TRY THAT SAME INGREDIENTS IN A CROCKPOT CHUCK ROAST 😂
I've attempted to Smoke - Beef Jerky 4 or 5 times now and the Jerky is Too dry. The flavor is great but it removes any moisture in my mouth. I've had to resort back to my old ways of a Dehydrator.
I have the same issue when I use to make jerky in the oven back in the day. It drys the meat too fast and makes it brittle and over dried. Thats why I stick with the dehydrator too.
Best Jerky Recipe Ever! Thank You Jake The Snake for the question. I hope this helps. 👍😁
Thanks a million for the vid. Really appreciate your effort. When the stores open in about 5 hrs, gonna make a move to get meat and go with your recipe. You tha man!!!
Awesome. Let me know how it turns out. 👍😁
@VansWorld would like to try your recipe. Noticed no black pepper? Just curious on your thoughts
Not even close to the best.
@@bouncerslabrealnature9143 so what is the best? If you know, please share
when i smoke jerky, it typically only takes me 3 and a half to 4 hours at 180. when i do it in my dehydrator it takes about 4 and a half to 5 hours....
Great information thanks.
Lots of people know how to Smoke Meat, but almost no one knows how to Cold Smoke Meat it's become a lost art.
I like to cold smoke fresh salmon
@@winky_cat you know how to do cold smoking. That is awesome
And you didn't leave the link for the jerky slicer...
You had me at adding the soy sauce to get the rest of the A-1 out of the bottle. Finally . . .
30 years of watching so called chefs cook and nary a one was smart enough to figure this out.
Highfaluten French cuisine training and 9/10 camp cooks could out cook'em .
More'n half of the chefs practice the art of pouring dry ingredients one on top of the other in an attempt to build a pyramid, and then and Only then try to mix / blend them together, instead of mixing then together as they add them together.
Scheesch . . .
☆
Buy quickstrike fly bait. Put the granules on a paper plate and place a piece of beef jerky on top of the bait. Sit back and watch the carnage.
Aww man. Thanks. Dude I’ve never heard of this stuff. I’m gonna hit up tractor supply and get some of this. I appreciate the tip. 👍😁
I'm glad the mummy's had that great smoky flavor 🤔
I don’t see the link to the slicer
That’s no knife! That’s a sword!!! 😂
you forgot to tell us, how much you would sell it for?
😋 Bon appetite .
husk a dozen ears of corn, put the husk n corn silk in a paper bag 50-60 feet from your smoker. flies will be drawn to it
Thanks for the tip
Lovely jerky, but I'm not an A-1 fan. That jerky could possibly turn me into one!
The smack factor is pretty high… it’s gotta be good!
Anyone know what thickness that jerky slicer cuts those slices in?
According to the product description on Amazon, 1/4".
FLY SWATTER WORKS PRETTY GOOD
where is your recipe Infor?