Best Beef Jerky Recipe with Bloody Mary Concentrate

Master the Art of Homemade Beef Jerky:

A Step-by-Step Guide to the Best Beef Jerky

Homemade beef jerky is one of the most satisfying things you can make in a kitchen. The process is simple, the results are better than anything from a store, and the flavor options are endless once you control the marinade.

This recipe uses Stu's Bloody Mary Concentrate as the marinade base. The concentrate brings pickle brine, spices, horseradish, and heat in one pour, so you do not need to measure out a dozen individual seasonings. Combined with soy sauce, it creates a savory, tangy jerky with layers of flavor that straight soy sauce alone cannot achieve.

Bloody Mary Beef Jerky Recipe

Prep time: 20 minutes + overnight marinating | Dry time: 2 to 6 hours depending on method | Makes: About 1.5 lbs dried jerky

Ingredients

3 lbs flank steak or hanger steak
8 oz Stu's Bloody Mary Concentrate
8 oz soy sauce

Directions

Put the beef in the freezer for 40 minutes. This firms up the flesh and makes slicing much easier.
With a sharp knife, slice against the grain into strips about 1/4 inch thick. Consistent thickness means even drying.
Place strips in a gallon zip-top bag. Add the concentrate and soy sauce. Seal, massage to coat evenly, and refrigerate overnight or for at least 1 hour.
Remove strips and pat dry with paper towels. Excess moisture slows the drying process.
Dry using your preferred method (see below).
Jerky is done when it bends and cracks slightly but does not snap in half. It should feel dry to the touch with no moisture when you press it.

Drying Methods

Oven method (no special equipment needed): Set your oven to its lowest temperature, usually 170 to 200°F. Lay strips on wire racks set over baking sheets for air circulation. Leave the oven door cracked slightly to let moisture escape. Check every 20 to 30 minutes and flip strips. Total time is 2 to 4 hours.

Dehydrator method: Arrange strips on dehydrator trays with space between each piece. Set temperature to 160°F. Run for 4 to 6 hours, checking at the 4-hour mark.

Smoker method: Set smoker to 160°F with hickory or mesquite wood chips. Smoke for 4 to 5 hours. This adds another layer of flavor on top of the concentrate's built-in smokiness.

Flavor Variations by Concentrate

Classic Original creates a balanced, savory jerky with tang from the pickle brine. This is the most versatile version and the closest to a traditional jerky flavor profile.

Smoked Jalapeno adds a smoky chipotle heat that intensifies during drying. The low moisture concentrates the spice, so this version has more kick than you might expect. Great for anyone who wants heat without adding hot sauce. For a dedicated spicy marinade recipe with sweet and spicy and extra hot variations, see the spicy beef jerky marinade.

Jamaican Jerk brings allspice, scotch bonnet, and warm Caribbean flavors. This version tastes completely different from standard jerky. It pairs especially well with the smoker method, where the wood smoke meets the jerk seasoning.

Choosing the Right Meat

Lean cuts with minimal fat marbling work best for jerky. Fat does not dehydrate properly and can cause spoilage during storage.

The best options are eye round, flank steak, sirloin tip, or hanger steak. Flank is the easiest to find and slices cleanly. Eye round is the leanest and produces the most shelf-stable jerky.

Always slice against the grain for tender jerky with a pleasant chew. Slicing with the grain creates tough, stringy strips that are harder to bite through.

Storage

Transfer cooled jerky to airtight containers or resealable bags. Properly stored jerky keeps for up to three months at room temperature, longer in the fridge or freezer.

For maximum shelf life, add an oxygen absorber packet to each container. Vacuum sealing extends storage even further.

Food Safety Notes

Marinate in the refrigerator, never at room temperature
The USDA recommends heating jerky to an internal temperature of 160°F before or during drying
Wash hands, utensils, and surfaces thoroughly before handling raw meat
Cool completely before storing to prevent condensation inside the container

More Ways to Cook with Concentrate

The same concentrate format that makes this jerky also works as a two-ingredient steak marinade, a base for BBQ sauce and finishing sauce, and a flavor booster for chili and spicy bone broth.

Browse all cooking recipes using Stu's Concentrate for more ideas, or explore the full Bloody Mary and Savory Drinks collection.