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Sour Patch Beef Jerky Taste Test | SNACK SMASH

Feb 20, 2020
Hi, I'm your boy Josh aka j-town aka pig Diddy aka slop slop and I'm also known for doing weird things with food like taking two different

snack

s and

smash

ing them together to create a delicious monstrosity. We ask you. what's next, should we

smash

together again, overwhelmingly we choose Sour Patch Kids and

beef

jerky

interesting, this is not going to be a hit, find out this is a

snack

smash, so the phrase Sour Patch

beef

jerky

means nothing and that means I have We have to figure out what to actually do to make that a reality, so you start by cutting our jerky, we have this beautiful piece of tapa over here, so it's going to be like a relatively lean cut of meat once you start to get a lot of fat and connective tissue in there when when It dries out, it really shrinks and loses its shape, so you want a little lean, look for lighter colored meat so the food coloring really shows through, that's what I never thought I'd say about cooking, but I never thought that I would do a lot of the things that I do here and look at me now, okay, that should be enough to start with, so now we take a hammer to our children and it will take out a thick piece of meat.
sour patch beef jerky taste test snack smash
Don't just cut it like you would cookie dough, which is why I have this meat hammer here, which is the official name of this tool and also a nickname in high school. I don't know, it takes it quick one two and then now you're thick. kids should be able to just pierce that flesh. Gingerbreads get all the press, but gingerbread kids are much cuter, much more impressionable. Here is our first thick meat boy, also known as gingerbread meat, and now we only have 200 more left. We'll take them and then we'll have to make some kind of marinating solution, so the beef jerky will usually have a lot of super tasty flavors.
sour patch beef jerky taste test snack smash

More Interesting Facts About,

sour patch beef jerky taste test snack smash...

I think I'll start with a good amount of sugar, because that's what it is. we're going to get a little bit of sweetness and a lot of beef jerky has sugar, so we're going to go ahead and probably look at a three to one sugar to salt ratio. Yeah, soy sauce doesn't want to change the too much color, we can always just do a DM so we really like that meaty flavor oh that's good we'll add it right there oh my gosh it's like you just drank a liter of ramen broth, it's like, oh, it's so good.
sour patch beef jerky taste test snack smash
Liquid smoke is another thing because a lot of these flavors are going to be like hickory smoked or something like that and then citric acid because this is

sour

beef jerky, so we have to put the acid in there, that's a good amount, but we don't just want it to be This meat

taste

s like caramel, we wanted it to

taste

equally like jerky and caramel because what are we doing? We are a next trend. No, okay, so we'll also add yeast because that's in the ingredients at Jacqueline's. I'm just going to add more flavor, give it a little shake, it should be like a big punch in the face from this thick, rubbery beef of many different flavors.
sour patch beef jerky taste test snack smash
Wow,

sour

and smoky, and then it also has that huge message. Oh mommy pop. I think I want even more sugar because I really want to sweeten this meat, so now we have our base marinade and then we're going to add our artificial flavors and our colors to different little pots to marinate and then that's going to be added. food coloring, so we have a little bit of orange dye here and then all the artificial flavors that this meat can handle, theoretically it will be a lot, you want to measure it, it seems like a lot, it should be fine, you want the flavor to really come through. until then we got yellow 1 2 3 4 5 and a lot more extract than you need you want it to smell like a Lysol wipe they will turn green, which is lime, about five drops great, we have our red, which is the berry flavor.
It's not a fruit, it's kind of like they couldn't decide which red berry they liked, like if there were two people in the marketing office and one said "It should be strawberry", the others would say it should be raspberry and there's the thin red berry. and a little bit of cherry extract, okay, so now let me pour the marinade in there, yeah, look at all that color and beat all this up, it smells like a laundry room in here, like when you take all the steam out of the dryer, but someone is using it as a real highly scented thing and it kind of makes you a little nauseous inside because you're eating sushi at the laundromat, which is something I used to do because there's a laundromat right next to a Ralph's that had a very good sushi bar.
So now we're going to take a couple of these little meat boys and we're going to throw them into the marinade. Sleep, sweet, sweet, meat kids will probably let it sit for a day or so, it should get nice and colored and look like a real jarring one. I guess this will look wild and offensive. Wow it's a day later it's crazy how that happened and now these meats are all marinated and then we'll add them to a hello reader and then we'll let them hydrate and then we can start working on the rest of the bitter

patch

stuff and you can see that the food coloring has worked and made them nice and pretty.
The yellow ones simply lick away illnesses and we may sometimes become dehydrated. This is where they go. Also good for drying socks. Sometimes when I get home from the gym, I just take off my socks. I have a little problem with sweaty feet. I'm not ashamed of it and, oh, let's put them in there and it's kind of dry them really well and then we'll just dry them with a paper towel as much as you can and then you can hang this in your room. Now the first step for a dehydrator is to go ahead and have your my coworker Nicole burn the front part on a hot burner until she melts completely, it was not an accident.
I think Jirka fiying is a really underused cooking method. I think you should be an idiot. Find many things. An idiot challenged a snake. I want to stay away from any endangered animals when you're doing the jerky job and the white rhino is tasty though. I agree, probably just leave it alone and then it will go to the dehydrator and then you will set it up to run. about five hours, let's call it five hours, that seems about right and that will just absorb all the moisture and that's what really prevents bacteria from forming in the meat, which is what makes beef jerky so stable and then we're going to find out. . the rest of the candy there hello, you might be wondering Josh, why are you interrupting your own show?
Are you a narcissist? No, I'm actually very self-aware and often ask myself what my purpose in life is, maybe you can help answer that question by subscribing. to the legendary YouTube channel, if you subscribe enough, you will be able to continue doing this and maybe I will understand what it means to be truly happy. Hi, I'm Josh. Wow, so many hours, so fast and now our meat is dehydrated. It's amazing, how was that? It happens that we have to make a very thin layer of caramel on the outside of the jerky. I don't want it to have a completely rubbery texture.
I don't want this to just be like a nugget of meat hidden inside this thick gummy. Boy, I'll just be a thick-fleshed boy surrounded by a very thin layer of gummy. What we're going to do is start by making the gelatin bloom. You have to do that before adding it to the heat so that it doesn't. If it doesn't build up, you'll add three and a quarter tablespoons of Nicolle. The Bulls are too small. You are a disaster. The Bulls are too small. I didn't do that, so we'll let the gelatin bloom and then heat the water. on the stove and I have a lot of sugar in there, we're not trying to turn into gummy sweets like a thin layer of gelatin, we don't want to clog up that beautiful thick baby meat flavor, oh, is this going to be a little more delicate? on the palate, so it almost dissolves in your mouth and then turns into an old steak that you've left on the counter for a couple of days, which I am NOT above doing.
This time I checked to make sure it was sugar. this time and it was pure message that I put in a recipe a little bit, just a little bit of shirk, just a little bit of sugar and then a lot of citric acid because I still want this to be acidic on all levels, so I have a boiling water solution and I just have to take this gelatin bloom and we'll add it in there and then you'll stir that quickly so everything dissolves and then we'll let it cook for a little bit. a little bit just to remove some of that moisture and heat up the gelatin, there it will cool and cover our pieces of meat, so now the gelatin layer is completely combined, a little reduced, we will place it in a bowl that is not hot, let's go let's cool it down a little bit, okay, it's cool and then we're going to take our little dehydrated meat guys and then we're going to cover them with a nice thin layer, we're going to dehydrate them just a little bit so it gets nice and sticky and then you have to put it back in. in the dehydrator after they are nice and covered because they have been very bad children who have been cutting, let's see if it lengthens, here goes EDI, did I do it? because, as everyone knows, in France they are called very bad children and not bitter children, those who punish you to become very good children.
What they have to do is turn the bag 45 degrees clockwise so as not to crush it from above. and you actually have more structural integrity from the sides to quickly cut the kids with the bread knife and then maybe about 15 minutes for it to start to tighten and then you can hit it with the final layer of sugar, your hands get stuck when you re coated in gelatin, now is the final step, so Sour Patch Kid is usually just coated in pure sugar, so first it's sweet, then it's not first, it's sour, then it's what they say, first it's sour and then It's meat, the sugar coating on the outside is a little sweet, a little sour, you just taste the memory in your mind and then try to recreate it with the right amount of tartaric acid, citric acid, malic acid and sugar, so this It will be the first thing that reaches you. your palate, so it's actually very important, rule that out at that point and then the citric acid will be the weakest of your acids and that will get the leg, you know, like you like it, you know the one I'm talking about, followed by tartaric and then.
Malick, I don't know what that is, but it sounds like a really cool metal band, they also listen to them with a lot more industrial strength and this is just a common pantry item and being really late with it. Malic acid is very very strong which is made from something super bitter which is like what warheads are made of so if you want to sell the bitter nature of these thick meat kids you need to hit them with a super heavy butt on the outside Tom Cruise at a cocktail never seen before. In the movie you heard good things about cigarettes oh, hey, can I put a little more sugar?
Stick it in there, okay, that's really perfect. Now Sour Patch Kid gummies are the things that are actually the right color and the outside is just pure sugar and different kinds. of acid, but for us, because the meat is so dark, it doesn't hold the food coloring very well, so we're going to color the sugar. I think my palate is bleeding from the first try. He laughs, so let's add some powdered blue food coloring, let's pour our sugar into this, give it a shake to incorporate it all, it should have a beautiful royal blue sugar, mmm, your poop will be a strange color for a while. time, take out our meats and then these are nice and sticky, that's great, put it nice and covered in sugar, let it sit there for a second, it's like a very sour ball and we're going to take that, put it in there, all good, the hands are dry, sprinkle some fresh sugar. here we go up and I think that sour beef jerky we're about to discover that sour beef jerky, let's eat some beef jerky.
I have to make the rest of these with all the other sugars so I died like half of me is blue and my gums started to itch from all the malic acid and I think I'm still bleeding in my mouth but oh well the good news is that some members of the mythical team will come and try this, but before that. let's throw that really sweet wrapper into the really sweet package do it just throw it into the sweet wrapper throw into the I need to rinse my mouth as many of you found that the commenter suggested that I have to impartial colleagues here to decide whether or not the snack is a big mistake or a blatant mistake, yeah I have no idea what we tried today, well we had a sour beef, Jerky's, this is a real wild card, you guys are ready, yeah, okay, the window is crazy, thanks, it's humid, Take advantage of that opportunity, yes, thank you, well, but what do you want?
The yellow ones have things. I'll take a red one. Do we do a bath and a bath or are we sure we think without touching? Okay, okay, okay, okay, first it's ours, but then it's sour Mickey, then it's meat. I thought it was the sugar that was good. I think it's too bad. Honestly, I can't say I don't like it. Actually, you are the first. You like all those sweets in this sour sucker. Why does the color appear on my fingers? Put too much food Diet Looks good Good Good So, do you feel about it? I don't think I'm happy, but I can't really say.
Can I convince you thatyou are happy? Yes, you often do. Thank you. I can tell you? that my experience of eating beef jerky is always a bad idea and then I eat it and don't like it. I'm going to keep chewing and I like it and I have to say I like the opposite experience here. very sugary hello sugar and then it turns into a weird meat gum yeah that's okay for me it's just I've never had a sour meat that I liked mmm and this is the closest I've come to liking it. like a sour meat product, really best effort, for sure, thank you.
It's good to confuse, come back for more, so you're saying this snack doesn't quite crush, this Jack Link's and the sour

patch

probably shouldn't come together to fuel this. for the kids is that it's definitely an experience that I'll never forget, I'll take it, you know, it's easy to make good food, it's easy to make bad food, but it's hard to make food that makes people think I'm glad I did this, Oh. I'm glad I ate it, I'm glad I'm here with my friends, hey, huh, and those are the real fish sandwiches. Thank you all very much for watching, if you don't see more content like this, subscribe. the mythical channel the more subscribers we get the more shows we can do let me know in the comments what snacks you want to see smash next time I'll see you later those are my stains on my mouth really look it's blue I get blue on my shirt no this is a fused shirt available from mythical dust or at most chicken.
I am so Shaiful that I have blue in it.

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