Step 1

Prepare the meat by cutting into very thin strips, not much bigger than 1/8 of an inch. If you have issues getting your meat cut finely, take the cut portions and gently pound them with a meat tenderizer to thin them out.

Step 2

Place meat, Bloody Mary mix, Worcestershire, Horseradish, salt and pepper in a large zip top bag. Seal the top, and the move everything around inside the bag to make sure it’s coated. Refrigerate at least 6 hours, preferably overnight.

Step 3

Remove strips from bag, patting excess liquid off with a paper towel, and place on a foil lined tray.

Step 4

Combine dried tomato powder, celery salt, cayenne and cajun seasoning in a small bowl. Sprinkle each side of the meat with the dry spice mix (see note 2), and place immediately in dehydrator.

Step 5

Allow the meat to dry. This process will take anywhere from 7-10 hours, depending on many factors including humidity, temperature and the thickness of the meat. Just keep checking it.

Step 6

If you wish to take an extra safety precaution, take dehydrated strips and place on a parchment lined tray. Put tray in preheated 275f oven for 10 minutes, then allow to cool. Store in airtight container.

Step 7

Alternatively, you can follow manufacturers instructions for the drying process.