Cajun Beef Jerky Recipe

Cajun Beef Jerky Recipe

Cajun recipes are popular in today’s kitchen for their unique blending of various cultural flavorings. Cajun beef jerky is a spicy and flavorful variation of the traditional beef jerky recipe.

Adding cajun spices gives the jerky a unique flavor that is perfect for those who enjoy a little bit of spice in their food. It stands to reason, then, that a beef jerky recipe is a perfect place to add a Cajun flair.

This recipe is easy to make and can be made in large batches so that you can have plenty of jerky on hand for snacks or sharing with friends.

Ingredients for Cajun Beef Jerky

Cajun beef jerky is easy to make at home and requires no special equipment or ingredients.

Ingredients for Cajun Beef Jerky
Ingredients for Cajun beef jerky

Before you start making peppered beef jerky, make sure that you have the following ingredients:

I chose to use eye of round beef for this recipe, which I purchased at Walmart for $6.84/lb.

Our choice of beef - eye of round
Our choice of beef – eye of round

If it contains any fat, it’s necessary to cut it.

Cutting off fat from our choice of beef - eye of round
Cutting off fat from our choice of beef – eye of round

In order to determine how much jerky we would have after dehydrating, I weighed my meat before cooking.

Weighing meat
Weighing meat for our recipe

Also, I sliced the beef into strips between 1/8th and 1/4th of an inch.

Cutting meat for Carolina reaper beef jerky
Cutting meat for Carolina reaper beef jerky

When you’re done slicing, make your marinade, which is a mixture of the ingredients appearing above (less your beef).

I use a measuring cup for measuring ingredients.

Measuring cup for cooking marinade
Measuring cup

When you’re ready, place your beef strips in the marinade, making sure that each piece is fully covered for maximum flavor for 6 – 24 hours. The longer you keep the beef and marinade in the fridge, the better the flavors will absorb into the meat.

Mixing the marinade and the beef for Cajun beef jerky
Mixing the marinade and the beef for Cajun beef jerky

Dehydrate Your Slices

After marinating the beef you’ll need to drain any excess liquid by placing the beef on a paper towel.

Place strips on paper towels to remove a marinade
Place strips on paper towels to remove a marinade

Ready your cooking trays and carefully arrange the beef slices so that there’s room between each cut of meat.

As with any jerky recipe, pay special attention so that you don’t overlap the strips, or they won’t dehydrate properly.

You can use either your food dehydrator or oven for this, but a dehydrator is recommended.

NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray
13,193 Reviews
NESCO FD-75A Snackmaster Pro Food Dehydrator, For Snacks, Fruit, Beef Jerky, Gray
  • EVEN HEAT DISTRIBUTION: 600 watts of drying power provides even heat distribution; consistent drying that is four times faster than other food dehydrators
  • ADJUSTABLE TEMPERATURE CONTROL: The adjustable temperature control (95°F -160°F) gives you the flexibility to achieve the best results when drying different foods that need varying temperature settings
  • EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
  • EXPANDABLE TO 12 TRAYS: Comes with five (13 1/2″ diameter) trays and expands up to 12 trays so you can dry large quantities at once with no tray rotation needed; additional trays sold separately
  • ACCESSORIES INCLUDED: (2) Fruit Roll Sheet, (2) Clean-A-Screens, a sample of Jerky Seasoning & Cure, and (1) Care & Use Guide
Beef is placed on the dehydrator for drying
Beef is placed on the dehydrator for drying

Next, dry the beef at 160° F for a few hours. Five to seven hours is standard, but the length can vary depending on your dehydrator.

I’d also recommend that you check the beef as it dries, turning over any slices that don’t appear wet.

Cajun Beef Jerky looks like after dehydration
Cajun beef jerky looks like after dehydration

After cooking, my jerky weighs 6.8 oz or 194 grams.

Weighing Cajun beef jerky after cooking in grams
Weighing Cajun beef jerky after cooking in grams

Recipe

This recipe serves 5 people and requires me 13 hours and 30 minutes to make.

  • preparation time: 30 minutes
  • marinade time: 8 hours
  • drying time: 7 hours
Ingredients Cost
1 lb. of beef; I choose eye of round beef, but any could work $6.84 per 1 lb. at Walmart
1 teaspoon powdered crab/shrimp boil$5.95 for a 3 oz. container at Walmart
(6 tsp. per oz. means that 1 teaspoon equates to 0.33 cents)
1/2 cup soy sauce$1.52 for a 15 oz. container at Walmart
(1/2 cup or 4 oz. = 0.40 cents)
1/4 cup of Worcestershire sauce$1.00 for a 10 oz. container at Walmart
(1/4 cup or 2 oz. = 0.40 cents)
¼ cup of teriyaki sauce$12-13 dollar range for 2 pk 10 oz. each
(1/4 cup or 2 oz. = $1.20 cents)
1 teaspoon onion powderBetween $4 and $5 for a 1.73 oz. container
(6 tsp. per oz. means that 1 teaspoon equates to 0.38 cents)
1 teaspoon garlic powderBetween $4 and $5 for a 2.33 oz. container
(6 tsp. per oz. means that 1 teaspoon equates to 0.28 cents)
Total Cost: $9.83/6.8 oz. (full cost: meat + ingredients)

Shot Instruction

Cajun Beef Jerky Recipe

Cajun Beef Jerky Recipe

Cajun recipes are popular in today’s kitchen for their unique blending of various cultural flavorings. Cajun beef jerky is a spicy and flavorful variation of the traditional beef jerky recipe.
No ratings yet
Prep Time: 30 minutes
Cook Time: 7 hours
Marinade Time: 8 hours
Course: Snack
Cuisine: American
Keyword: Beef Jerky
Servings: 5
Calories: 211kcal
Author: Charles
Cost: $9.83

Ingredients

  • 1 lb beef — eye of round or your favorite cut (any could work)
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon powdered crab/shrimp boil
  • 1/4 cup of Worcestershire
  • 1/2 cup of soy sauce
  • 1/4 cup of teriyaki sauce

Instructions

  • One pound of beef should be sliced into strips that are between 1/8 and 1/4 inch wide
  • Prepare your marinade by mixing the ingredients for 6–24 hours. The longer the beef is kept in the refrigerator, the better it will taste of the marinade
  • Place the steak on the paper towels to dry it. Prepare your cooking trays, then place the beef slices on the prepared trays with space between each piece of meat
  • The meat should be dried at 160° F for a few hours.  The average time is between five and seven hours. However, your dehydrator might need more or less time

Nutrition

Serving: 38.8g | Calories: 211kcal | Carbohydrates: 7.4g | Protein: 30.3g | Fat: 5.7g | Saturated Fat: 2.1g | Cholesterol: 83mg | Sodium: 980mg | Potassium: 466mg | Fiber: 0.3g | Sugar: 5.2g | Calcium: 12mg | Iron: 18mg
Tried this recipe?Let us know how it was!

 

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