I Made the Best A1 Steakhouse Beef Jerky Recipe from Start to Finish

[@VansWorld]

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.

[@Rob-dp3vr]

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.

[@VansWorld]

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

[@trishcraig723]

Sounds great! How much meat is this recipe for?

[@madadhdbrain]

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.

[@richpaydirt]

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.

[@madadhdbrain]

@@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.

[@BirthdayEchoes]

Love the picture of Mona Lisa with the beer and cigarette. Good jerky video too.

[@VansWorld]

Thanks. Thats trailer trash tammy as the Mona Lisa. lol.

[@greghartzell6531]

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.

[@chucklambert7470]

I will try this. My goodness, you made me hungry.

[@MaurytheHedgehogDog]

Had to subscribe after I saw your “spice dishes”- works for me😂

[@VansWorld]

😂 thanks for the sub. And for taking the time to comment. It means a lot.

[@brucemitchell4581]

Looks absolutely delicious brother! Good job!

[@jakethesnake9528]

Thanks!

[@VansWorld]

Your welcome brother.

[@ohUredneck]

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.

[@umemeus69]

fly deflector hang clear bags of water around area you want flies to avoid it works

[@VansWorld]

Thanks

[@StormRidersFishing]

Just tried this tonight. Awesome recipe!!!

[@contraband1543]

This is the best-timed voice over ever lol great jerky

[@VansWorld]

Thanks.

[@stevestone9648]

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.

[@peterloichtl4512]

fan works great.

[@lauramckemie1335]

Yum and for the flies cut up Irish spring soap in panty hose really helps

[@VansWorld]

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

[@peterloichtl4512]

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.

[@Garynoll1964]

Wow ever thought of using A.1 next batch I’ll try it

[@Vicflash]

I like the 12-24 hour “marry the seasonings” touch. Clean straightforward instructional video. Kudos and thanks

[@VansWorld]

I appreciate you. Thanks.

[@clintsharp6219]

That looks good. Been tryin to get a good recipe for smoking gonna have to try.

[@norain31]

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.

[@paulredinger5830]

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.

[@VansWorld]

No problem. I appreciate you

[@everready19373]

"Whatsthisheresauce" is what my dad used to call it. Man I miss him. He was a hoot.

[@VansWorld]

Sorry about your dad. That’s too funny about what he called it though. I bet he was an awesome guy

[@contraband1543]

I died when you pulled out that near sword of a knife 🤣

[@VansWorld]

😂🤣👍😁

[@bouncerslabrealnature9143]

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.

[@tpack670]

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.

[@JohnWKerr]

That diagonal cooking of the round looks like a great way to make a cheap cut extra tender.

[@VansWorld]

An old timer butcher showed me that trick. 😁👍

[@Bob-tn5xn]

Been using A1 for jerky since 1987 !

[@gm3801]

5:23 Would a boning knife be a better option?

[@false-flagburner4184]

Accent is primarily pure MSG, which many people dislike in their food. A good alternative to MSG might be Asian fish sauce or a strong soy sauce

[@VansWorld]

That’s some great advice. Thank you

[@false-flagburner4184]

Making your recipe today but using my dehydrator and used 1tbs liquid smoke

[@VansWorld]

Your gonna really enjoy this recipe

[@brodee258]

Can you use the A1 Recipe in dehydrator instead of smoker??

[@VansWorld]

Yes. Works great any way you want to dry it.

[@brodee258]

@@VansWorld thank you!!!

[@VansWorld]

@brodee258 no problem at all

[@brodee258]

160 degrees in dehydrator for 5-6 hours??

[@zakimus]

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.

[@USMC09]

How did it come out?

[@426superbee4]

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]

Small batch jerky is fun to make. Ya get to try so many different flavors. 😁👍

[@426superbee4]

@@VansWorld Oh yes 👍👍 have fun and enjoy your jerky Plus YOU MADE IT> YUM

[@426superbee4]

@@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

[@golfwrench]

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!

[@JRLucas1957]

And, Flies don't like hanging meat...

[@426superbee4]

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

[@robcarter167]

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.

[@Zeke-bt1iy]

im going to try it thanks

[@michaelmckenzie5112]

I make an awesome Honey Teriyaki that everyone says I should sell. I will be giving this recipe a try. Thanks.

[@dalesmth1]

Saved and faved. Thank you Sir.

[@VansWorld]

I appreciate you 👍😁

[@brodee258]

Also how long will jerky last if put in canning jars pressurized

[@VansWorld]

Not sure.

[@PeterAgostiniJdcap26]

Super good recipe 😎👍🏻

[@WandererArtsAdventures]

I need to get some of that. Looks good!

[@VansWorld]

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.

[@chrisgardner1413]

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

[@tacticalbartender3057]

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.

[@VansWorld]

I’m gonna look up magic mills dehydrator. Thanks 😁👍

[@tacticalbartender3057]

@@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.

[@lilabell2482]

What temperature do you use

[@skywalkercorp]

Looks great

[@williambrewer5604]

was wondering if you had any suggestions on making this marinade for ground meat?

[@gr8knight363]

What temp do you keep the smoker on?

[@lichee12]

He said 200 for 5 hrs.

[@heidihughes2590]

How do you store it and how long does it stay good for?

[@VansWorld]

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.

[@EluderRacing]

if I don't need to worry about keeping for extended time can the accent and Prague be left out?

[@allanlugo8095]

Making My mouth water

[@skyhighactiondrones5453]

What was ur time and temp in the smoker?

[@LoveTheGreys]

You’re a Tammy fan. This makes me a fan of yours!

[@VansWorld]

😁 I love Tammy

[@peteprizzi8508]

What temp is smoker?? Good job

[@VansWorld]

Run it at the highest setting. You need to get your jerky up to 165 degrees to kill any pathogens.

[@jessanddavidboham8014]

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?

[@punkinsgarageandpaint8299]

I remember when I had your A1 jerky....yum yum

[@VansWorld]

👍😁 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.

[@andrepatterson7058]

Thanks you for sharing another great jerky video brother 👍🏽

[@VansWorld]

My pleasure 😁

[@andrepatterson7058]

@@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.

[@VansWorld]

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. 👍😁

[@ejwright5655]

Not a1 but Tabasco Chipotle.... awesome and smokey too.

[@danield-h1j]

A1 Thick and Hearty is designed for burgers but WOW is it banging on some tender jerky

[@trentmiller7532]

Use a bug zapper for the flies and the hanging tube fly trap

[@cadecorneliusen3047]

would that work the same with ground beef and shot from a jerky gun?

[@williamhagen2229]

This recipe work with venison ?

[@VansWorld]

Most definitely. You can use this marinade for anything. Steaks, pork, chicken….

[@FinsandFur-y7c]

What was shot glass #4 and 5, sorry I didn't understand what he said.

[@AllanWagnerVilchezGuevara]

Muy bueno

[@VansWorld]

No problem

[@rickfrey9950]

What temp,are you cooking at?

[@fxpestoperator5527]

You sure were Smackin a lot there Brother!!! 🤣🤣🤣🤣

[@lukethedriftersghost4882]

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.

[@VansWorld]

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

[@USMC09]

How did it come out?

[@lukethedriftersghost4882]

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.

[@marshalllaw4116]

A-1 was $4 at WAL-MART, and the same size bottle was $1.25 at DOLLAR TREE.

[@VansWorld]

😂sounds about right.

[@JamesRazorbacks]

Right I seen that the other day lol I bought 5 thick and hearty and 5 bold and spicy

[@brittonharrison-diller6985]

I'm looking for Jerkey that is good for camping and long term...

[@David_loves_foods]

how long to marinate in the fridge?

[@VansWorld]

At least 4 hours. 12 to 24 hours works best.

[@clintjohnson4947]

My dehydrated does it in 4 hours deer or beef

[@steveereeno2869]

Where is your recipe This looks delish

[@SM-qp4qw]

Anyone know what thickness that jerky slicer cuts those slices in?

[@WastedTalent-]

According to the product description on Amazon, 1/4".

[@Pauly365]

Try out Country Bob's sauce for jerky.

[@TommyJones49]

So funny "Geez Louise" someone in my past said that all time now you got me thinking. Who?

[@VansWorld]

Ahhh memories. 😁👍

[@stacenrob1977]

very cool

[@twally4966]

How did ya know the jerky was done?

[@VansWorld]

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.

[@RickSchuerger]

To save some $ make your own A-1 it’s soy sauce, worshester sauce and ketchup!!

[@kentcostello5286]

OMG I wish I was there. I'm a Jerky man.

[@rebekahhobbs9605]

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 👏

[@larrybrock7045]

Got it on the smoker now.

[@VansWorld]

How’d it turn out?

[@xtraflo]

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.

[@VansWorld]

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.

[@erickholmgren4154]

FLY SWATTER WORKS PRETTY GOOD

[@CS-uc2oh]

And you didn't leave the link for the jerky slicer...

[@steeleguy69]

what if you dont have a magic jerky cutter?

[@rickfrey9950]

I don’t see the link to the slicer

[@boitanoexcavation3564]

That shaker bottle tho😂😂.

[@gregschmidt4552]

Get a bottle of tempo for the flys. Spay your garage floor and you will be good

[@BigWorm72]

You can't beat jerky done on a smoker!! If you haven't tried it your missing out.

[@louisevad6091]

Jake the snake was a quarterback for the Oakland Raiders.

[@VansWorld]

That’s cool

[@chrisao1987]

A1 is the best jerky marinade

[@426superbee4]

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

[@sshumkaer]

Lots of people know how to Smoke Meat, but almost no one knows how to Cold Smoke Meat it's become a lost art.

[@winky_cat]

I like to cold smoke fresh salmon

[@sshumkaer]

@@winky_cat you know how to do cold smoking. That is awesome

[@pilgrimhere652]

😋 Bon appetite .

[@saltzmann1]

Okay, can you do frog legs like that?

[@fjb4932]

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 . . . ☆

[@davfinport]

Excellent. I stopped buying jerky from the store, way too expensive.

[@VansWorld]

I’m with ya. That 4 pound roast made a pretty good bit of jerky. 👍😁

[@revvaug2599]

where is your recipe Infor?

[@burresscounty]

I use an electric fan to keep the flies away. Works great.

[@edwardellwanger2603]

you forgot to tell us, how much you would sell it for?

[@pamelaray8684]

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 😂

[@boitanoexcavation3564]

Migraines don’t come from the smoke flavor. People get them from the preservatives that are added.

[@flyer7707]

That’s no knife! That’s a sword!!! 😂

[@billcampbell2269]

Thanks!

[@VansWorld]

You bet! I hope you like this recipe as much as my family does. Have a good one. Keep in touch.

[@nelsonmcfarland4168]

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.

[@VansWorld]

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. 👍😁

[@Jdoughty6616]

I'm glad the mummy's had that great smoky flavor 🤔