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Shabu Shabu Beef Jerky

Prep Time:

20 mins

Cook Time:

5 ½ hours

Servings:

10-12

Flavors Used:

Have you ever heard of shabu shabu? Well, today we’re turning it into jerky two Dan-Good ways. This is the kind of snack you make for road trips, game day, tailgates, camping, or anytime you want a grab-and-go bite packed with big flavor. New York strip labeled shabu shabu-style, and it’s perfect for soaking up marinade. One batch gets bold with Dan-O’s Outlaw Blackened Bloody Mary, pickle juice, lime, soy sauce, and Worcestershire for a savory, peppery, tangy bite. The other batch goes sweet and garlicky with Dr Pepper, honey, Worcestershire, soy sauce, and Dan-O’s SPG Tri-O. Lay the beef in piece by piece so every slice gets covered in marinade, then let it ride overnight before hitting the dehydrator. You don’t know till you Dan-O!

Ingredients

½ cup plus 2 tbsp Dan-O’s Outlaw Blackened Bloody Mary, divided
4 tbsp Dan-O’s SPG Tri-O (Salt, Pepper, Garlic), divided
3 lb shabu shabu-style sliced beef
2 cups original Bloody Mary mix
¼ cup pickle juice
½ cup Worcestershire sauce, divided
½ cup soy sauce, divided
3 limes, juiced
2 12 oz cans Dr Pepper
¼ cup honey

Preparation Instructions

Make the Bloody Mary marinade: Add the Bloody Mary mix to a container large enough to hold half of the sliced beef. Add the pickle juice, ¼ cup Worcestershire sauce, ¼ cup soy sauce, lime juice, and ½ cup Dan-O’s Outlaw Blackened Bloody Mary. Stir until everything is well combined and the dehydrated seasonings start to hydrate.
Make the Dr Pepper SPG marinade: In a separate container, add the Dr Pepper, remaining ¼ cup Worcestershire sauce, remaining ¼ cup soy sauce, honey, and 3 tbsp Dan-O’s SPG Tri-O. Stir until the honey is dissolved and the marinade is well combined.
Marinate the beef: Divide the shabu shabu-style sliced beef between the two marinades. Lay the beef into each marinade piece by piece so the slices separate and get evenly coated. Stack the slices loosely as they start to sink into the marinade, then press the beef down so it stays submerged. Cover and refrigerate for about 16 hours.
Load the Bloody Mary jerky: Remove the Bloody Mary-marinated beef one piece at a time, gently shaking off any excess marinade. Lay the beef on dehydrator racks without overlapping, then lightly sprinkle with the remaining 2 tbsp Dan-O’s Outlaw Blackened Bloody Mary.
Load the Dr Pepper SPG jerky: Remove the Dr Pepper SPG-marinated beef one piece at a time, gently shaking off any excess marinade. Lay the beef on dehydrator racks without overlapping, then lightly sprinkle with the remaining 1 tbsp Dan-O’s SPG Tri-O.
Dehydrate the jerky: Set the dehydrator to 160°F and dehydrate for 3 ½ hours. Rotate the racks, moving the bottom racks to the top and the top racks to the bottom. Continue dehydrating until the jerky has cooked for a total of about 5 ½ hours.
Cool and serve: Remove the jerky from the dehydrator and let it cool for 10 minutes. Serve and Yum Yum Get Ya Sum!