Bloody Mary Jerky

Who doesn’t love the sweet, savory, tangy taste of a Bloody Mary? Now you can get that same great flavor all day, in your jerky!

Your Key Ingredients:

NESCO Food Slicer 
NESCO Food Dehydrator

Grocery Ingredients:

2 lbs of lean beef or venison
1 cup thick Bloody Mary mix, we like Major Peters’
1/3 cup Worcestershire sauce
1 tbsp horseradish
2 tsp salt
1 tsp black pepper

½ tbsp celery salt
½ tsp Cajun seasoning
¼ tsp cayenne

2 tbsp dried tomato powder (optional)

Instructions:

  1. Slice meat to 1/2-1/4″ thick with slicer for uniform pieces.
  2. Place meat, Bloody Mary mix, Worcestershire, horseradish, salt and pepper in a large vacuum seal bag or zip top bag. Vacuum seal the bag on the marinate setting and seal the top, and the move everything around inside the bag to make sure it’s coated. Refrigerate at least 6 hours, preferably overnight.
  3. Combine dried tomato powder (optional), celery salt, cayenne and Cajun seasoning in a small bowl.
  4. Remove strips from bag, patting excess liquid off with a paper towel, and sprinkle each side of the meat with the dry spice mix.
  5. Place strips on dehydrator trays and dry at 160 degrees for 7-10 hours.
  6. Enjoy on its own or in your Bloody Mary.

Barbecued Jerky

Our smoky Barbecued Jerky recipe is made for adventurers on-the-go and can be prepared right in your NESCO Dehydrator. A combination of cayenne pepper and Dijon adds just the right amount of kick for the perfect chewy snack. Don’t get caught hungry mid-hike. From the trailhead to the mountain range, this recipe will satisfy you every step of the way.

Your Key Ingredient:

NESCO Dehydrator

Grocery Ingredients:

2 Tbsp brown sugar
2 Tbsp white sugar
1 Tbsp oil
1/4 cup minced onion
1 cup beer
2/3 cup ketchup
2 Tbsp cider vinegar
2 Tbsp Worcestershire® sauce
2 Tbsp ground ginger
1 tsp salt
1 tsp minced garlic
1 tsp Dijon mustard
1 tsp liquid smoke
1/2 tsp freshly ground black pepper
Dash of cayenne pepper
1 lb meat strips

Instructions:

  1. Combine sugars, oil, and onion in a pan. Heat and stir.
  2. Reduce heat, cook until onions caramelize. Add beer. Simmer. Cool.
  3. Mix remaining ingredients together with the exception of strips. Allow at least 15 minutes for flavors to blend, then puree in blender.
  4. Add strips. Marinate at least one hour. For longer marinating time, place in refrigerator in a covered container or in an air-tight plastic bag.
  5. Remove from marinade and place in your NESCO® Dehydrator on dehydrator trays at 145° F. Dry approximately 6 to 12 hours until chewy.

Campfire Hobo Dinner

Enjoy the flavors of the great outdoors with Campfire Hobo Dinner. Packed with protein and vegetables, this recipe is the perfect nourishing entree after a long day on the trail. All you need is aluminum foil, a touch of your favorite seasonings, and your very own smokey campfire.

Grocery Ingredients:

1/2 pound meat
1/4 teaspoon garlic powder
1 cup potato, sliced salt
1 cup carrot, sliced pepper
1/2 cup onion, sliced
4 teaspoons butter

Instructions:

Preparation: 10 minutes
Cook Time: 40 minutes

  1. Spray 18-inch square of aluminum foil with cooking spray.
  2. Place 1/4 of the meat in center of foil. Place 1/4 of the vegetables on top of meat. Season with butter, salt, garlic powder, and pepper to taste. Fold top and sides of foil several times to seal food.
  3. Always place seam side up when cooking. (You may want to double wrap if cooking on a campfire or grill). Serves 4.

CAMPFIRE: Place on hot coals near the edge of your campfire and allow cooking 25-30 minutes, or until meat is done

GRILL: Place on medium/hot grill for 40 minutes; rotate 1/2 way through cook time.