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Overhead shot of bloody mary beef jerky recipe

Bloody Mary Beef Jerky Recipe

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  • Author: Ben Myhre
  • Prep Time: 6 hours
  • Cook Time: 3 hours
  • Total Time: 9 hours
  • Yield: 8 Ounces 1x
  • Category: Snacks
  • Method: Dehydration
  • Cuisine: Rustic


This Bloody Mary Beef Jerky recipe is a great way to get the comforting flavors of the classic cocktail into beef jerky! It is tasty and a great snack that is jam-packed full of protein.


  • 1 pound Eye of Round Beef Roast
  • 3 cups tomato juice
  • 1 teaspoon pepper
  • 1 teaspoon celery salt
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Tabasco sauce
  • 1 teaspoon liquid smoke (optional)


  1. Cut eye of round roast into ¼ inch slices against the grain
  2. Add rest of ingredients to a large bowl
  3. Add meat to bowl and mix well
  4. Cover and allow to marinate overnight and up to 24 hours
  5. If your dehydrator does not reach 160° Fahrenheight degrees:
    1. Preheat oven to 300° Fahrenheig
    2. Lay meat on cookie trays and cook for 10 minutes or until the beef reaches 160 degrees.
    3. Remove
  6. Lay strips evenly across dehydrator trays and run dehydrator for 3 hours.
  7. At three hours, start testing your beef. Remove a piece and if the jerky bends and cracks, but does not break in half, and it has reached a temp of 160° degrees at some point in the cook, it is done. If it snaps easily, it is likely overdone and also remove
  8. If not done, allow to dehydrate for another 30-60 minutes and repeat at previous step
  9. Once done, allow to cool.
  10. Place in airtight container and use within 7-10 days.