Cajun recipes are popular in today’s kitchen for their unique blending of various cultural flavorings. It stands to reason, then, that a beef jerky recipe is a perfect place to add a Cajun flair.
Ingredients for Cajun Beef Jerky
- 5 lbs. of top-round beef
- 1 tablespoon each of garlic powder, onion powder, and powdered crab/shrimp boil
- 3 cup s of water
- 1 cup of Worcestershire sauce
- half a cup of soy sauce
- ¼ cup of teriyaki sauce
Instructions for Making Cajun Beef Jerky (Step-by-Step)
This recipe asks for five pounds of top-round beef, sliced into strips between 1/8th and 1/4th of an inch.
When you’re done slicing, make your marinade, which is a mixture of the ingredients appearing above (less your beef).
When you’re ready, place your beef strips in the marinade, making sure that each piece is fully covered for maximum flavor.
Then refrigerate the mixture for one or two full days.
The longer you keep the beef and marinade in the fridge, the better the flavors will absorb into the meat.
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.
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Next, dry the beef at 160° F for a few hours. Four to six 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.
Last update on 2021-09-08
"You might be a redneck if you think that beef jerky and moon pies are two of the major food groups."
-- Jeff Foxworthy