Have you ever heard of Shabu Shabu? 👀 Traditionally, it's used for hot pot, but we had a different idea...we turned it into beef jerky. 🔥 Using two different seasoning blends and the same cut of beef, we put them head-to-head to see which version comes out on top. Watch until the end to see the results and let us know which one you'd try first! Full recipe below: 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 Directions: 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! - @danosseasoning