Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 9 2020
Bloody Mary flavored Venison Jerky
Image From jesspryles.com
It's really important to use extremely lean meat for jerky that's very fresh, or was frozen when extremely fresh. This should be cut 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 go at them with a meat tenderiser until they have thinned somewhat.
2 lb lean beef or venison, prepared in strips
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 (sundried tomato is ok)
1/2 tbsp celery salt
1/4 tsp cayenne
1/2 tsp cajun seasoning
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, 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.