Recipe: Beef Jerky Gets Winey with Noble Vines


Can wine, tailgating and beef jerky all get along? I’m not asking if they can co-exist in one apartment in some 80s sitcom. I mean can the atmosphere and flavors for all of the above mix in your mouth and amidst your friends? 

Noble Vines wants “to class up tailgating season with a batch of homemade jerky that pumps up the flavor by incorporating wine.” They jerky mix blends beef with Noble Vines Cabernet Sauvignon. Take a shot at it below.

Related: Chilean Wine from Casillero del Diablo

Wine Jerky Recipe


  • 2 lb. flank steak
  • 2 cups Noble Vines 337 Cabernet Sauvignon
  • ½ tsp garlic powder
  • 2 tsp black pepper
  • 2 tbsp brown sugar
  • 2-3 tbsp liquid smoke
  • 2 tsp sea salt (or to taste preference)

Preparation: Going against the grain, cut flank steak into thin 1/4” strips that are about 1” wide. (TIP: For easier cutting, chill the meat in the freezer for a few minutes to harden without completely freezing.) Combine all other ingredients except sea salt in a large bowl until thoroughly mixed. Add steak strips to bowl, cover with plastic and refrigerate for 4 to 8 hours.

Place meat on dehydrator trays or oven racks and sprinkle with 1 tsp sea salt. Dehydrate or smoke for 8 hours or so. Halfway through dehydration or smoking process, flip the meat and add remaining sea salt. Finished jerky should be dry but still flexible.