Bloody Mary with Smoked Beef Jerky Recipe
For the Bloody Mary Base:
For the Beef Jerky:
To make the 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 8 Quart Briner Bucket.
Mix the water and Cattleman’s Grill Butcher House Brine and whisk. Add the Worcestershire and 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 California Tri-tip Seasoning. Continue the process, stacking the racks up to 4 high.
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Transfer to the smoker. Every 90 minutes, rotate the racks, top to bottom. Continue smoking until the strips are dried out, but still flexible, not totally crispy. This should take roughly 4 hours for a 4-5 pound batch.
To make the Bloody Mary base, combine all ingredients, except the vodka and hot sauce, in a blender. Blend until smooth. Store in the refrigerator for up to a week.
To make the Bloody Marys, fill a Riedel Highball Glass with ice cubes. Add 1 1/2 oz vodka, then fill the glass with the Bloody Mary base and gently stir. Add Torched Four Pepper Quad Hot Sauce as desired. Garnish with a celery stalk, a strip of beef jerky and a toothpick loaded with pickles and olives.