- Hey, it’s your boy Josh, also known as J-Town, also known as Pork Diddy, also known as Slop-Slop and I’m also known for doing weird things with food, like taking two different snacks and smashing ’em together to create one delicious monstrosity. We asked you what snacks we should smash together and you overwhelmingly chose Sour Patch Kids and beef jerky. Interesting, is this snack gonna be a smash? Find out, this is Snack Smash. (futuristic rock music) All right, so the phrase Sour Patch beef jerky means nothing, and that means I have to figure out what to actually do to turn that into reality. So we’re gonna start by slicing up our beef jerky. We got this beautiful piece of top round here. So that’s gonna be a relatively lean cut of beef. Once you start to get a lot of fat and connective tissue in there, when it dries out, it’s really gonna shrink up and lose its shape. So you want some leanness in there. You wanna look for the lightest colored beef so the food dye really comes through. That’s a thing I never thought I would say about cooking, but I never thought I’d do a lot of things I do here and look at me now. All right, that should be enough to get us started. So now we gotta hammer out our children. And I’m just gonna punch out thick child of beef. You can’t just cut through it, like you would with cookie dough, so that’s why I have this here beef hammer, that’s the official name of this tool and also my nickname in high school and all it takes is a quick one two, (hammer banging) and then, now, you’re think children should be able to just punch out of that beef. Gingerbread men get all the press, but gingerbread children, much more tender, much more influenceable. Here’s our first thick beef child, also known as gingerbread meet. And now, we just got 200 more to go. And then we’re gonna take those and then we’re gonna have to make some sort of marinating solution. So beef jerky, typically, you’ll have a lot of super savory flavors in there. I think I’m gonna start with a fair amount out of sugar, right? ‘Cause that’s gonna get all the sweetness in there and a lot of beef jerky has sugar in it. So we’re just gonna go ahead and dump, probably looking at about a three to one sugar to salt ratio. You got soy sauce. Don’t want it to change the color too much. We can always just do straight up MSG to really punch home that beefy flavor. Aw, God, that’s good. And we’re just gonna add that right in there. Oh, my God, it’s like you just drank a quart of ramen broth. It’s just like, it’s so good. Liquid smoke is another thing ’cause a lot of these flavors will be, hickory smoked or I’m like that. And then citric acid because this is Sour Patch beef jerky, so we gotta get the sour in there. That’s a fair amount, but we don’t just want this beef to taste like candy, we want it to taste equally like beef jerky and the candy because what are we doing? We’re Snack Smashing, Snack Smashing, I don’t know. All right, so we’re throwing yeast in there too because that’s on the ingredients of Jack Link’s, just gonna add more savoriness. Give it a little whisk. It should just be like a huge punch to the face from this thick gummy beef child of a lot of different flavors. (slurping) Wow, that’s sour and smoky and then it also just has that huge MSG umami pop. I think I want even more sugar in there though ’cause I really want a candy this meat. So now, we have our base marinade and then we’re gonna add our artificial flavors and our colors to different little marinating pots and then that’s gonna get tossed in food dye. So we got some orange dye here and then all the artificial flavors that this beef can handle. It’s gonna be a lot. In theory, you’d wanna measure it. That seems like a lot. It should be fine, you want the flavor to really come through, then we got yellow. One, two, three, four, five. Add way more extract than you need. You want it to smell like a Lysol wipe. You’re gonna go green, which is lime. About five drops, great. We got our red which is the red berry flavor, it’s not a fruit, it’s just like, did they not decide which red berry they liked, there were two people in the marketing office and one was just like, “I think it should be strawberry.” And the other’s like, “It should be raspberry.” And their just like, “Well, fine, we’ll just do red berry.” And some cherry extract. Okay, so now, let me pour the marinade in there. Yes, look at all that color. (laughing) And we just need to whisk all these up. It smells like a laundry room in here when you get all the steam from the dryer, but someone’s using a real heavily scented thing and it makes you little bit nauseous inside ’cause you’re eating sushi in the laundry room, which is something I used to do ’cause there was a laundromat right next to a Ralf’s that had a really good sushi bar in it. So now we’re just gonna take a couple of these little beef children. And throw them in the marinade. Sleep sweet, sweet beef children. Probably gonna let it sit for like a day or something. It should get nice and colored and look real jarring. I’m assuming this is gonna look wild and offensive. (whirring) Wow, it’s one day later. That’s so crazy how that happened and now these beefs are all marinated. And then we’re gonna throw that in a dehydrator and then just let that dehydrate and then we can start working on the rest of the Sour Patch stuff. And you can see the food dye has worked and it’s made ’em all nice and pretty. The yellow ones, those just look diseased and they may be. And so we have our dehydrator here, that’s where these are going into. It’s also good for drying socks. Sometimes, when I get home from the gym, I’ll just take off my socks, I got a bit of a foot sweat problem. I’m not ashamed of it. And I’ll just put ’em in there and it’ll just dry ’em out real nice. And then we’re gonna dry it off with paper towels as much as we can. And then you can hang this up in your room. Now, the first step to a dehydrator is you’re gonna go ahead and have your coworker Nicole burn the front of it on a hot burner until it’s just completely melted. – [Nicole] It was an accident. – I think jerkifying is really underutilized cooking method. I think you should be jerkifying a lot of things. Jerkified snake, jerkified shrimp. You wanna stay away from any endangered animals when you’re making jerky. The Javan white rhinoceros, though tasty, I agree, probably just leave him be. All right, and then that’s gonna go in the dehydrator and then you’re just going to set it to run for about five hours. Let’s call it five hours, that seems right. Then that’s just gonna suck out all the moisture and that’s what actually prevents bacteria from forming onto your beef, which is what makes beef jerky so shelf stable and then we’re gonna figure out the rest of the candy from there. (whirring) Hello you might be wondering, “Josh, why are you interrupting your own show? “Are you a narcissist?” No, I’m actually very self-conscious and often wonder what my purpose in life is. Maybe you can help answer that question by subscribing to the Mythical YouTube channel. If enough you subscribe, we’ll get to keep doing this and maybe I’ll understand what it means to truly be happy. (whirring) Hi, I’m Josh, wow, so much hours have past now our beef is dehydrated. That’s incredible, how did that happen? We have to do a very thin candy coating on the outside of the beef jerky. I don’t want to make it a full on gummy texture. I don’t want this to just be a nugget of beef hiding inside this thick gummy child. I want it to be a thick beef child surrounded in a very thin layer of gummy. What we’re gonna do is we’re gonna start by getting gelatin to bloom. You gotta do that before you add it to the hot so it doesn’t clump up. You’re gonna add three and a quarter tablespoons. (raspberry blowing) Nicole, the bowl’s too small. – [Nicole] Your a disaster. – The bowls too small, what, I didn’t do that. – You’re a human. – So we’re just gonna let that gelatin bloom and then we have water heating on the stove, we’re gonna get a lot of sugar in there. We’re not trying to go full gummy candy, just a thin jelly coating, we don’t wanna obstruct that beautiful thick child beef flavor. I want this to be a little bit more delicate on the palette, so it almost dissolves in your mouth and then just turns into an old steak that you’ve left out on the counter for a couple days, which I am not above doing. I checked to make sure it was sugar this time. I did this once and it was pure MSG that I put into a recipe. Just a little bit of sugar, just a, just a, just a little bit of sugar in there. And then a lot of citric acid ’cause still want this to be sour on all levels. So we got our water solution boiling and now we just have to take this bloomed gelatin and we’re gonna add it into there. And then you’re gonna stir that quickly. So it all dissolves in and then we’re gonna let this cook down for a little bit just to remove some of that moisture get the gelatin heated. Then we’re gonna cool that down, coat our pieces of beef. All right, so now your jelly coating is fully combined, a little bit reduced. We’re gonna get that into a bowl that isn’t hot, let it cool down a little bit. Ah, okay, it’s cool. And then we’re gonna take our dehydrated little beef boys and then we’re gonna get them coated in a nice thin layer. We’re gonna dehydrate it for just a little bit to get it nice and tacky and then you gotta get ’em back in the dehydrator after they’re nice and coated because they’ve been very bad kids. They have been slicing the baguette wrong in the dehydrator. (laughing) ‘Cause as everyone knows, in France, they’re called Very Bad Kids and not Sour Patch Kids, which is why they get punished. (laughing) To become very good kids, what they need to do is they need to actually turn the baguette 45 degrees clockwise, that way you don’t crush it from the top and you actually have more structural integrity from the sides to slice through. Quick strokes children, on the bread knife. (beeping) And then just maybe 15 minutes ’til it starts to tighten up and then you can hit it with the final sugar coating. (clapping) Your hands stick together when you’re covered in gelatin. (giggling) (whirring) ♪ It’s the final step now (wood slapping) ♪ So a Sour Patch Kid is typically just covered in pure sugar, right? So first, it’s sweet, no, first, it’s sour. What do they say it is? First it’s sour, then it’s meat. The sugar coating on the outside is a little bit sweet, a little bit sour, you know when you get a taste memory in your mind? So then you can try and recreate that with the proper amount of tartaric acid, citric acid, malic acid and sugar. And so this is gonna be the first thing that hits your palate, right? So it’s actually really important. Dump that in there and then citric acid is gonna be the weakest of your acids. And that’s what’s gonna get the, (lips smacking) you know the, (lips smacking) you like sip, (lips smacking) you know what I’m talking about. Followed by tartaric and then malic. I don’t know what that is, but it sounds like a really cool metal band that I’d listen to. These two are a lot more industrial strength and this is just a common pantry item. I’m gonna be really light with it. Malic acid is very, very strong. That is made of super sour stuff, that’s like what warheads are made out of, so if you want to sell the Sour Patch nature of these thick beef children, you want to hit it with a super heavy acid on the outside. Tom Cruise from Cocktail, never seen the movie, heard good things. (shaking) Let’s see where we’re at. (coughing) Ooh. Hey, can I have a little bit more sugar? Get that in there. Okay, that’s actually perfect now. The gummies of a Sour Patch Kid are the things that are actually colored, right? And the outside is just pure sugar in different kinds of acid, but for us, since beef is so dark, it doesn’t hold the food dye all that well, so we’re actually going to color our sugar. Think the roof of my mouth is bleeding from the first attempt. Ah, (laughing) so we’re gonna add some blue powdered food dye. And we’re gonna pour in our sugar to this. (shaking) Give that a shake to get it all incorporated. Should have some beautiful royal blue sugar. (humming) Your poop’s gonna be weird colored for a while. Take out our beefs. And then these are, ooh, nice and tacky, that’s great. Get ’em nice and covered in the sugar. Actually, let ’em sit there for a second to really absorb all of it. And we’re gonna take that, put it there. (blowing) All right, you’re hands are dry, sprinkle a little bit of fresh sugar, there we go, on top. And I think that’s Sour Patch beef jerky. We’re about to find out. That’s Sour Patch beef jerky. Let’s eat some jerked meats. I gotta make all the rest of these with all the other sugars. So I’ve dyed half myself blue and my gum started itch from all the malic acid and I think I’m still bleeding in my mouth, but hey, the good news is we’re gonna have some of the Mythical Crew come in and actually try this, but before that, let’s throw to that really sweet packaging. Throw to the really sweet pack, do it, just throw to the sweet packaging. Throw to the, I need to rinse my mouth out. (uplifting electro music) As many of you fine commenters suggested, I have two unbiased peers here to decide whether or not this snack is a smash or a brash mistake. – Yeah. – (wooing) Nailed that one. – Yeah, that worked. – All right, you guys ready to taste it? – Yeah, I have no idea what we’re tasting. – So today, what we have the Sour Patch Beef Jerky. – Geez Louise. – Dang. – This is a real wild card, you guys ready? – Okay. – Yeah, that window is crazy. – Thank you, it’s wet. Take that, Chase. You got a blue one. – Thank you. – [Josh] Little bit wet. – Yeah, very wet. – Ellie, you want an orange, red or the yellow’s got some stuff on it. I’ll take a red one. – Do we do a tip it and dip thing? – Sure. – Or a dink and. – No touch. – Oh, okay. – Okay. – (muttering) – Okay. (chewing) – First it’s sour, but then it’s meat. – It’s jerky. – (laughing) First they’re sour, then they’re meat. – I thought it was sugar that I was tasting. – Oh, my God. – But I think it is the meat. – Honestly, can’t say I don’t like it. – Right? First you get all that candy, all the sour, all the sweet. – I know, and it’s so overwhelming. – [Josh] And then it’s beef jerky. – Why is the color coming of on my fingers? – So we put way too much food dye in it. – Good, good, good. – Chase, how you feeling about it? – I don’t think that I’m happy, but I can’t really tell. – Can I convince you that you are happy? – Yeah, you often do. – Thank you. – Can I say, my experience of eating beef jerky is always like, “What a bad idea.” And then I eat it and I don’t like it and then I keep chewing and I do like it. And I have to say, opposite experience here. I do like it, it’s very sugary, I love sugar. And then it turns into a weird beef chewing gum. – Yeah, okay, for me, it’s just I’ve never had a sour meat that I liked. – (humming) – And this is the closest I’ve ever come to liking a soured thing, beef product. – It’s really best effort, for sure. – Thank you. – No, thanks. – I’m just to confused to understand to, yeah, go back for more. – So you’re saying that this snack doesn’t quite smash, that probably Jack Link’s and Sour Patch probably shouldn’t link together to feed this to children. – It’s definitely an experience I’ll never forget. – I’ll take that, 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 that I had that. – I’m glad that I’m here with my friends. – Hey. – Aw. – And that’s the real Snack Smash. Thank you guys so much for watching and if you wanna watch more content like this, subscribe to the Mythical channel, more subscribers we get, more shows we can make. Let me know in the comments what snacks you want to see smashed next time. I’ll see you later. Is my mouth stained, really? (laughing) What ’cause it’s blue? I got blue on the shirt. No, this is a merch shirt, available on mythical.store. I’m so ashamed, that’s so shameful that I got blue on it.