If you’re a brunch enthusiast like me, you can appreciate a good Bloody Mary. The salty, savory, pickled, and spicy flavors are utterly delicious. I took this favorite cocktail and turned it into jerky, and the result is pure joy. If you are feeling adventurous, switch out the horseradish for 2 teaspoons of wasabi paste.
Prep Time:
15 minutes, plus overnight to marinate
Cook Time:
3 to 4 hours
Makes:
20 to 30 pieces
1 cup Bloody Mary mix
¼ cup Worcestershire sauce
¼ cup soy sauce
1 tablespoon dill pickle juice
1½ teaspoons celery salt
1½ teaspoons prepared horseradish
1 teaspoon Old Bay seasoning
2 pounds venison meat, such as bottom round, sliced against the grain ⅛- to ¼-inch thick
1.
In a large bowl, whisk together the Bloody Mary mix, Worcestershire sauce, soy sauce, pickle juice, celery salt, horseradish, and Old Bay. Add the venison strips and toss to coat well. Cover and refrigerate overnight.
2.
Set the dehydrator to 150°F.
3.
Gently shake off any excess marinade, and place the venison
strips on dehydrator trays so they do not touch. Dehydrate for 3 to 4 hours or until the jerky is pliable.
4.
Remove the jerky from the dehydrator and let cool to room temperature. Store in an airtight container at room temperature for up to 4 weeks or in the refrigerator for up to 5 weeks.
