2 lb lean beef or venison (see note 1)
1 cup thick Bloody Mary mix
1/3 cup Worcestershire sauce
1 tbsp horseradish
2 tsp salt
1 tsp black pepper
2 tbsp dried tomato powder (optional)
1/2 tbsp celery salt
1/4 tsp cayenne
1/2 tsp cajun seasoning
- Prepare the meat by cutting into very thin strips, not much bigger than 1/8 of an inch. If you have issues getting your meat cut finely, take the cut portions and gently pound them with a meat tenderizer to thin them out.
- Place meat, Bloody Mary mix, Worcestershire, Horseradish, salt and pepper in a large zip top bag. Seal the top, and the move everything around inside the bag to make sure it’s coated. Refrigerate at least 6 hours, preferably overnight.
- Remove strips from bag, patting excess liquid off with a paper towel, and place on a foil lined tray.
- Combine dried tomato powder, celery salt, cayenne and cajun seasoning in a small bowl. Sprinkle each side of the meat with the dry spice mix (see note 2), and place immediately in dehydrator.
- Allow the meat to dry. This process will take anywhere from 7-10 hours, depending on many factors including humidity, temperature and the thickness of the meat. Just keep checking it.
- If you wish to take an extra safety precaution, take dehydrated strips and place on a parchment lined tray. Put tray in preheated 275f oven for 10 minutes, then allow to cool. Store in airtight container.
- Alternatively, you can follow manufacturers instructions for the drying process.
Note 1: It’s really important to use extremely lean meat for jerky that’s very fresh, or was frozen when extremely fresh.
Note 2: Most flavors of jerky require only a wet marinade prior to drying, I prefer to give this Bloody Jerky an extra sprinkle of spices for appearance and extra flavor, but it’s not essential.