Where there’s smoke there’s savory jerky
Soon-to-open shop will offer smoked treats
FOND MEMORIES Jeff Prybolsky’s love of jerky came from days as a child spent crabbing with his late father. He was inspired by local business owners to open his own smokehouse shop here in the Manor. Peter Crosby photo
By Osei Helper | Manor Ink
Livingston Manor, NY – For about 20 years, Jeff Prybolsky worked as a creative director in advertising in New York City. He worked long, tough, demanding hours for different food and cereal companies. Then Jeff dropped everything and traveled to Delaware to be with his father after learning that he had cancer. While Prybolsky helped his dad through chemotherapy, they started work on a wooden smokehouse in which to smoke meat to make jerky.
Ever since Prybolsky was a boy, he had a love for beef. He and his dad would go catch crabs, and he was always allowed a slushie and a bag of jerky to keep him happy. Those memories inspired the smokehouse project. Unfortunately, Jeff’s father did not live long after its completion.
After his dad’s passing, Jeff decided to relocate to the Catskills and rebuild the smokehouse here. When Prybolsky first arrived, he got a lot of support from local businesses and was encouraged to start selling his jerky. A friend at Catskill Brewing got him in touch with John Westergreen of the hamlet’s Kaatskeller to help him get his jerky in stores.
Prybolsky’s headquarters, called Van Smokey, sits right at Exit 96 off Rte. 17 at 87 DeBruce Road in Livingston Manor. The plan is to have the building draw people to the Manor as it will be the first thing incoming traffic will see off the exit ramp. Jeff plans to sell many different things in addition to beef jerky. Right now, he’s selling four different flavors of beef jerky and an applewood smoked jalapeno hot sauce. Smoked mushrooms will be returning as soon as they are in season. Products in development are a smoked Bloody Mary mix, a smoked lemon cocktail mix, and smoked salsa.
The shift from Prybolsky’s previous marketing job to running his own business has been mostly positive. Jeff enjoys the creative freedom it gives him. At his marketing job, he never had the final say, but now he’s his own boss.
Bryan Gardner photo
“Knowing when to push through and when not to in making business decisions is the biggest downside,” said Jeff.
The Covid-19 pandemic has posed problems for Van Smokey. Building a retail facility in times like these has not been easy. Considering that Prybolsky has only recently started work on the venue, it’s especially damaging to progress. Certain construction jobs have been temporarily halted due to the state-wide mandate. This has “pushed the pause button” on the construction of headquarters, according to Jeff. Some stores that were stocked with jerky have seen their business fall off, which directly affects Van Smokey’s sales. It is also more difficult to find new retail outlets because Jeff can’t do his usual in-person drop-by.
“At least we have a product that people might want during this time,” said Jeff, offering a positive twist. There’s no telling when the pandemic will end, so a projected time for Van Smokey’s opening to the public is as of yet not set in stone. There are , however, plans for how the store will be set up.
Van Smokey will offer local products alongside the store’s own. There will be a butcher shop for local farm meats, as well as a bar. Jeff plans on having a slushie machine, candies and a lot of grab-and-go goods for travelers and tourists, all for good reason.
“If you’re ever on a road trip or you’re gonna go do something, grab a bag of jerky,” Prybolsky said.