Bring your Bloody Maria to new heights with our "Bloody Maria with Beef Jerky"! Experience a mouthwatering blend of Creekstone Farms prime beef eye of round that's been smoked and seasoned to perfection.
WHAT YOU'LL LOVE
- Partially freezing the beef before slicing makes paper-thin cuts possible. A brief freeze firms up the eye of round just enough to get clean, consistent 1/8" slices on the deli slicer — something much harder to do with fully thawed meat.
- The rim gets double-dipped in flavor, not just salt. Coating it in lime juice, then Cattleman's Grill Lone Star Brisket Rub, brings a smoky, savory edge to every sip instead of a standard salted rim.
- The Bloody Maria base is built to batch and store. Blending everything except the mezcal and hot sauce means you can make a week's worth in one go and mix drinks to order whenever the mood strikes.
- Beef jerky becomes a garnish, not just a snack. Threading a strip alongside pickles and peppers on a toothpick turns the classic bloody mary garnish spear into its own smoky, savory bite.
Bloody Maria with Smoked Beef Jerky
Tom Jackson
Rated 3.3 stars by 3 users
Category
Drinks
Cuisine
Drinks
Servings
4
Prep Time
45 minutes
Cook Time
2 hours
Calories
653
Bloody Maria with Beef Jerky is our version of the classic cocktail recipe. Chef Tom slices up Creekstone Farms prime beef eye of round and smokes it to create a mouth watering garnish for this day-after libation. A spicy blend of tomato and spices, mixed with Mezcal is sure to cure what ails you after New Year's Eve.
Ingredients
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1 (28 oz) cans Ciao San Marzano Tomatoes
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2 tbsp chipotles in adobo, minced
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3 tbsp lime juice
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1 tbsp Bear & Burton’s W Sauce Fireshire
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1 tbsp Hoff & Pepper Smoken Ghost Ketchup
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1 tbsp pickle juice (we used Holmes Made Dad’s Spicy Garlic Dill Pickles)
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1 tbsp prepared horseradish
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Cattleman’s Grill Lone Star Brisket Rub, to taste
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Heat Maverick’s Anti-Gravity Scorpion Hot Sauce, to taste
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Mezcal (or tequila), 1 1/2 oz per glass
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Holmes Made Dad’s Spicy Garlic Dill Pickles
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Sliced lime
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Feta stuffed pickled hot pepper
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Cucumber spear
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Beef Jerky
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Lime juice
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Cattleman’s Grill Lone Star Brisket Rub
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2 lb Creekstone Farms Prime Eye of Round Roast, sliced #3 on deli slicer
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1 (16 fl oz) bottle Sweetwater Spice Tres Chile Fajita Bath
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2 cups water
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2 tbsp Heat Maverick’s Anti-Gravity Scorpion Hot Sauce
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Cattleman’s Grill Mexicano Seasoning
Bloody Maria Base
Garnishes
On the rim
For the Beef Jerky
Directions
Beef Jerky
Partially freeze your eye of round roast, to make slicing easier. Using a meat slicer (or by hand) cut 1/8” slices of beef. Place the slices in an 4 Quart Mini Briner Bucket.
Mix the water and Sweetwater Spice Tres Chile Fajita Bath and whisk. Add the hot sauce. Pour the mixture into the Briner Bucket with the beef. Refrigerate 8 hours to overnight.
Preheat your Yoder Smokers YS640 pellet smoker to 200ºF, set up for smoking/indirect grilling.
Remove the beef slices from the brine. Lay the slices out on a jerky rack. Be sure to leave a little room in between slices for the smoke and air to circulate. Season the slices with the Cattleman’s Grill Mexicano Seasoning. Continue the process, stacking the racks up to 4 high.
Transfer to the smoker. Every 45-60 minutes, rotate the the racks, top to bottom. Continue smoking until the strips are dried out, but still flexible, not totally crispy. This should take roughly 2-3 hours.
Bloody Maria base
Combine all ingredients, except the mezcal and hot sauce, in a blender. Blend until smooth. Store in the refrigerator for up to a week.
To make the Bloody Marias, first rub the rim of the glasses with a slice of lime. Pour out Lone Star Brisket Rub on a small plate. Flip a Riedel Spey Whiskey Glass and dunk the rim in the brisket rub. Next, fill the glass with ice cubes. Add 1 1/2 oz mezcal or tequila, then fill the glass with the Bloody Mary base and gently stir. Add Heat Maverick’s Anti-Gravity Scorpion Hot Sauce, to taste. Garnish with a cucumber spear, a strip of beef jerky and a toothpick loaded with pickles and pickled peppers.
Recipe Note
Recipe FAQ
Why partially freeze the beef before slicing it for jerky?
A brief freeze firms up the eye of round just enough to get clean, even 1/8" slices on a deli slicer — fully thawed meat is much harder to slice this thin and consistently.
Why rotate the jerky racks every 45-60 minutes?
Smokers don't heat perfectly evenly from top to bottom, so rotating the racks ensures every batch of jerky dries at roughly the same rate instead of some pieces finishing well before others.
How do I know when the jerky is done?
Look for strips that are dried out but still flexible, not brittle or fully crispy — that texture usually takes about 2-3 hours at 200°F, though exact timing depends on slice thickness.
Can I make the jerky in an oven instead of a smoker?
Yes — a low oven (around 175-200°F) with the door slightly propped for airflow can dry the slices similarly, though you'll miss the smoke flavor a pellet grill provides.
Why blend the Bloody Maria base ahead of time?
Making a full batch in advance and storing it in the fridge for up to a week means you can mix drinks to order without re-blending each time.
Why coat the rim in brisket rub instead of plain salt?
The rub adds a smoky, savory dimension to every sip that a standard salted rim wouldn't provide, tying the glass's flavor to the smoked jerky garnish.
Recipe Highlights
Partial freezing before slicing: This firms the beef just enough for clean, thin, consistent jerky slices.
Rack rotation during smoking: Swapping rack positions periodically ensures even drying across a full batch.
A batch-ready cocktail base: Blending everything except the alcohol and hot sauce lets you prep once and mix drinks all week.
A seasoned rim instead of plain salt: Brisket rub on the glass rim adds a smoky note that complements the jerky garnish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 653
- Fat
- 15 grams
- 19%
- Cholesterol
- 203 milligrams
- 68%
- Sodium
- 1121 milligrams
- 49%
- Carbs
- 26 grams
- 10%
- Protein
- 71 grams
