Cajun Jerky Recipes

CAJUN BEEF JERKY

Steps:

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the white vinegar, cold water, garlic powder, oregano, thyme, seasoning salt, cayenne pepper, paprika, black pepper, horseradish, and red pepper flakes in a bowl or ziplock bag and mix well.
• Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for more chew. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
• Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
• Dry with either a Dehydrator, Smoker, or Oven. A Dehydrator was used above and the jerky was dried for 5 hours at 160 degrees.
• The jerky is finished when it bends and cracks, but does not break in half.

CAJUN JERKY

Steps:

• In a small bowl, combine all ingredients except meat. Stir to mix well.
• Place meat in a single layer keep in a glass container, spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator.
• Dry in an electric dehydrator at 145 degrees F. until pliable. Package in home canning jars, food grade plastic bags or seal by heat food storage bags. For long term storage keep in freezer.