Cajun Jerky Recipes

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.

SPICY BEEF JERKY

Steps:

• Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.
• Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.
• Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.

TOMS OVEN MADE CAJUN CHICKEN JERKY

Steps:

• Mix the salts, Cajun seasoning, cayenne pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
• Preheat oven to 150°F.
• Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
• On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
• Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
• Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.

SMOKY CAJUN JERKY

Steps:

• Mix all ingredients and allow to marinade over night.
• Using your choice of jerky gun nozzle, spread onto dehydrator trays.
• Dehydrate to your desired consistency. I use 4 trays that cook at 156 degrees for 6 to 6 1/2 hours.
• Store is zip lock bags.
• Note: I usually made 1" wide strips. I also have a top down dehydrator with which I rotate the trays every two hours.