Cajun Jerky Free Recipes

Cajun Jerky

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Cajun Jerky

“Cajun don’t need to mean hot!” says Milton Sell, who, with his wife Tootie, has taken a shot at formulas for their now-looked for after Straight Mix Meat Snacks for about 20 years in Napoleanville, LA. “With all due appreciation, individuals outside our way of life surmise that on the off chance that you add cayenne pepper to something it gets to be Cajun,” Hawk says. “That is no place close to reality; our nourishment has a ton more than pepper.” And in this formula – one that Sell just about wouldn’t share – home cooks will discover flavors nearby to the straight, similar to “crab and shrimp bubble” flavoring (sold by Zatarain’s, among others), which gives the dish a low-nation Old Inlet flavor and a chewy composition that keeps your sense of taste needing more.

March Mix Home Formula Jerky

Fixings

5-10 lbs of top round hamburger

1 glass Worchestershire sauce

1/2 glass soy sauce

1/4 glass teriyaki sauce

3 glasses water

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp powdered crab/shrimp bubble

1 tbsp fluid smoke

Step One

Consolidate all fixings and blend well.

Step Two

Cut 5-10 lbs of top round meat in 1/8-1/4 inch thick cuts.

Step Three

Add meat cuts to marinade separately verifying that every piece is completely secured with marinade.

Step Four

Refrigerate the marinade/meat blend for 24-48 hours. (“Longer the better!!”)

Step Five

Spot cuts on the plate. Dry the marinaded cuts no less than 160 degrees on a dehydrator verifying you don’t cover the pieces. The sort of the dehydrator will focus the time allotment to dry it. Turn the cuts over when no wet spots are seen.

Cajun Meat Jerky Formula

This Cajun Meat Jerky formula results in a fiery, salty jerky that is pressed loaded with flavors. It takes customary Cajun flavors and applies them to hamburger jerky.

The Cajun zest rub is anything but difficult to assemble and you can store any scraps in a fixed holder in the cabinet. In the event that you make the most of our Cajun meat jerky formula you can make additional zest rub so you have it close by. I likewise like to utilize it on pork cleaves or a steak that I will be flame broiling.

Cajun Meat Jerky Formula

Cajun Meat Jerky Fixings

For the Cajun Rub

1/2 container coarse salt (legitimate or ocean)

2 tablespoons newly ground dark pepper

1/4 container paprika

2 tablespoons garlic powder

1/2 tablespoons onion powder

1 to 2 tablespoons cayenne pepper, or to taste

1 tablespoon dried thyme

1 teaspoon newly ground white pepper

1 teaspoon ground sound leaf

For the Cajun Meat Jerky

3 pounds of meat (around 1360 grams), ideally eye of round or comparable incline cut

1/4 to 1/2 container cajun rub

Cajun Meat Jerky Directions

For the Cajun Rub

Consolidate every one of the flavors in a little bowl and blend well.

For the cajun Meat Jerky

Trim all the fat, cartilage, and silver skin from the meat. Cut the hamburger into slight strips contrary to what would be expected. Set the strips down in an extensive compartment like a dish or a level plate.

Coat the meat strips with the flavors, combining it all well to make sure they are all covered.

Place them in a plastic sack or bowl and refrigerate for a few hours or over night.

Making Cajun Hamburger Jerky in the Stove

Preheat the broiler to 160°F/71°C, or the least setting it will go.

Expel the hamburger cuts from the compartment and layer the strips in a solitary layer on a preparing plate, or drying rack on top of a treat sheet. Verify the hamburger strips don’t cover and have a little space between them to empower great air course.

Mastermind the stove racks leaving no less than 4 inches of space from the top and base wellsprings of warmth to accomplish notwithstanding warming. Place the strips in the broiler to begin drying out them.

Making Cajun Meat Jerky in a Dehydrator

Preheat your dehydrator to no less than 141°F/60.5°C and up to 165°F/74°C.

Place the strips in a solitary layer on the dehydrator plate. Make sure to abandon some space between the jerky strips for adequate wind stream. On the off chance that you are not utilizing wire or cross section plate you may need to turn the hamburger jerky over once amidst the drying procedure.

Dry the meat jerky for 6 to 10 hours. In the event that thicker pieces of meat are utilized it may take longer.

Completing the Cajun Meat Jerky

To test the meat jerky expel a strip or two from the stove racks or dehydrator plate with clean kitchen tongs. Dried meat jerky strips ought to be chewy yet at the same time delicate. At the point when twisted, it ought to be sufficiently adaptable not to break but rather it ought to split.

Once the cajun meat jerky is adequately dry, expel it from the dehydrator and let it cool for 30 to an hour. In the event that there is any oil or dampness on the hamburger jerky utilization paper towels to smear it dry.

Put the cajun hamburger jerky in firmly fixed holders then refrigerate or stop. They will toward the end in the fridge for a month or two and in the cooler for a while.

Cajun Meat Jerky Formula

This cajun meat jerky formula brings hot kinds of cajun flavoring and pounded red pepper to the table. These seasonings are blended with worcestershhire, soy, garlic, and fluid smoke to make a Louisiana style jerky that will light you up like a christmas tree. Exceptionally gooood most definitely!

cajun meat jerky formula

Fixings:

3 – lbs london sear or top round steak

1 – container worcestershire

1/2 – container soy sauce

1 – Tbs fluid smoke

2 – Tbs cajun flavoring

1 – Tbs smashed red pepper

1 – Tbs ground dark pepper

1 – Tbs onion powder

1 – Tbs garlic powder

Planning:

Cut the london cook into 1/4″ strip with a width of around an inch.

Blend the majority of the i ngredients together in a vast blending dish and wisk until it is altogether blended.

Equitably separate your hamburger strips into two gallon size ziploc sacks and add a large portion of the marinade to every pack. Shake the packs well and permit the meat to marinate for 24 hours. Make certain to blend and turn over the packs at regular intervals or somewhere in the vicinity.

Uproot the segments of meat and congratulatory gesture them down on every side to evacuate any abundance marinade.

Dry out your meat with your favored technique for 5-7 hours or until done and make the most of your ca

3 Comments

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