Vans World combines maple syrup, bourbon, honey and smoky seasonings in this sweet-savory flavor direction. Because the saved description lists the ingredients without amounts, BULK supplies a clearly labeled two-pound measured adaptation.

Watch the original video

Video by Vans World · Watch on YouTube

Ingredients

Starting batch: 2 lb raw lean beef; finished yield varies.

• 2 lb lean beef round, trimmed
• ½ cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• ¼ cup pure maple syrup
• ¼ cup bourbon
• 1 tbsp honey
• 1 tbsp brown sugar
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp ground black pepper
• ¼ tsp cayenne pepper
• ½ tsp liquid smoke
• Water as needed to cover the beef for the heating step

Equipment: sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator.

Allergens: Soy, commonly wheat, and often fish in Worcestershire. Bourbon is an alcoholic ingredient. Check labels.

How to make this jerky

Step 1: Measure liquids and sweeteners

Measure the soy, Worcestershire, cider vinegar, maple syrup, bourbon and honey. Separately trim the cold beef of fat and silver skin, then cut across the grain into even ⅛–¼-inch strips.

Step 2: Measure the dry seasonings

Measure the brown sugar, garlic, onion, black pepper and cayenne. These amounts are BULK’s proposed adaptation of the source’s ingredient combination.

Step 3: Mix the marinade

Combine the measured liquids and dry seasonings with the liquid smoke. Stir until the sugar dissolves and the marinade is uniform.

Step 4: Coat and refrigerate

Separate any folded strips, toss thoroughly in the marinade, then cover and refrigerate overnight at 40°F or below. Turn the beef occasionally to redistribute the marinade. Do not leave raw marinated beef on the counter.

Step 5: Heat to 160°F, then dry

Before drying, put the marinated strips and marinade in a saucepan and add enough water to cover. Bring to a boil and simmer until the thickest strips reach 160°F internally, verified with a thin-tip food thermometer. Work in batches if needed. Remove with clean tongs and discard all used liquid. Arrange the heated strips in one layer on clean dehydrator racks, leaving space for air circulation. Dry at 145–155°F until centers are dry; thickness and equipment determine the time. A dryer air setting does not verify internal meat temperature.

Step 6: Check, cool and store

Cool a test strip before assessing texture. It should bend with visible cracking and have no wet pockets in its center; return thicker or damp pieces to the dryer. Cool the whole batch completely, then refrigerate in clean closed containers. Freeze portions you will not eat promptly. A bend test checks texture, not pathogen destruction.

Why this flavor works

Maple syrup supplies a different aromatic sweetness from honey alone. Bourbon and a small amount of liquid smoke build a warm background, with cider vinegar keeping the coating balanced.

Serving and storage

Serve a small portion straight from the refrigerator, or cut into bite-size pieces for a snack plate. Keep the remaining batch cold.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• How to make Smoky Maple Bourbon Beef Jerky Recipe - You Won't Believe What Happens Next! — Vans World
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video evidence and ingredient discussion. Source footage and creator credit belong to Vans World. Photographs are timestamped source-video stills. Use the full written method for all ingredient and preparation details.

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