• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Jerkyholic logo

  • Jerky Recipes
  • Smoked Meats
  • How to Make Jerky
    • Make Beef Jerky with a Dehydrator
    • Make Beef Jerky in a Smoker
    • Make Beef Jerky in the Oven
    • Make Ground Beef Jerky
  • Jerky Tips & Info
    • Best Meat for Beef Jerky
    • Slicing Meat for Beef Jerky
    • The Best Dehydrator for Making Beef Jerky [2021]
    • The BEST Pellet Smokers
    • Storing Beef Jerky
    • 6 Steps To Making Safe Jerky
  • Jerky Equipment
  • Top Pellet Smokers
  • Cookbook
  • FAQ’s
menu icon
go to homepage
subscribe
search icon
Homepage link
  • -Jerky Recipes / Marinades
  • -Smoked Meat Recipes
  • -How to Make Beef Jerky
  • -Best Meat for Jerky
  • -Slicing Meat for Jerky
  • -Best Dehydrator for Jerky
  • -Top Pellet Smokers
  • -Jerky Cookbook
    • Instagram
    • Pinterest
  • ×

    Home » Beef Jerky Recipes

    Bayou Cajun Beef Jerky

    Published: Aug 23, 2017 · Modified: Nov 1, 2020 by Will · This post may contain affiliate links.

    Pin3K
    Tweet
    Share16
    Reddit
    Yum
    3K Shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my privacy policy.

    This Bayou Cajun Beef Jerky has a little spice and the zest of New Orleans. If you're looking for a great flavor that will please all, this is your jerky! I lived in New Orleans for a while several years back and loved all the flavors found in the cooking.

    A spicy jerky with zesty cajun flavors | Jerkyholic.com

    This recipe is inspired by the people and cooking found in the Bayou of Louisiana.

    Bayou Cajun Pouring

    This jerky recipe has some great base flavors of salt, onion, garlic, and red pepper. I spiced it up with a little Zatarain's hot sauce (My Favorite) and this recipe turned out perfect! I used Beef Top Round which was thinly sliced at my grocery store when making this jerky. If your butcher or meat department doesn't have thinly sliced meat, you can ask them and most of the time they will help you out.

    Vacuum Marinator

    I decided to use my new Chef's Elite Vacuum Marinator to speed up the marinating process. Normally my jerky marinates in the fridge for 8-24 hours, but a quick 30 minutes with this machine turned out a great flavor. It recommends to marinate for 15 minutes, but I doubled the time to make sure the jerky had a good flavor. Easy cleanup and little hassle makes using this nice too. If you are short for time and don't want to marinate your jerky over night, I would recommend this marinator to speed things up!

    Bayou Cajun Dehydrator

    After marinating, I dried in my Nesco Dehydrator for 3 ½ hrs at 160F. Since the meat was sliced very thin, it dried very quickly to a perfect finish.

    Bayou Cajun Jerky Finished

    This recipe first has the Flavor of an original jerky but then finishes with a kick from the hot sauce. If you are looking for a really spicy jerky, I would recommend adding another tablespoon of hot sauce and a little more ground red pepper. Enjoy!

    For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.

    How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

    A spicy jerky with zesty cajun flavors | Jerkyholic.com

    Bayou Cajun Beef Jerky

    This Bayou Cajun Beef Jerky has a little spice and the zest of New Orleans. If you're looking for a great flavor that will please all, this is your jerky! I lived in New Orleans for a while several years back and loved all the flavors found in the cooking.
    4 from 7 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour
    Cook Time: 4 hours
    Total Time: 5 hours
    Course: Snack
    Cuisine: Beef Jerky
    Type: Beef Jerky
    Flavor: Spicy
    Servings: 5
    Calories: 172kcal
    Author: Will

    Ingredients
     

    Lean Meat

    • 1 lb Thinly Sliced Beef Top Round or Venison

    Marinade

    • ½ teaspoon sea salt
    • ½ teaspoon smoked paprika powder
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 teaspoon ground red pepper
    • 3 tablespoon Zatarain's hot sauce
    • ¼ cup cold water

    Optional

    • ¼ teaspoon Curing Salt (Prague Powder #1)

    Equipment

    Nesco Dehydrator
    Nesco Dehydrator
    Meat Vacuum Marinator
    Vacuum Marinator

    Instructions

    • Combine marinade ingredients in a bowl or ziplock bag and mix well.
    • Slice ¼" strips of beef against the grain for an easy chew. Cut with the grain for a more chewy jerky. (I bought already sliced jerky for this recipe, so this step can be skipped)
    • Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator. (If using a vacuum marinator, marinate for 30 minutes)
    • After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
    • Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 3.5 hours at 160F.
    • The jerky is finished when it bends and cracks, but does not break in half.

    Nutrition

    Calories: 172kcal | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 472mg | Potassium: 219mg | Vitamin A: 275IU | Vitamin C: 6.1mg | Calcium: 5mg | Iron: 2.3mg
    Tried this recipe?Let us know how it was!

    You Might Also Like:

    Best Cuts of Beef for Jerky

    How to Make Beef Jerky with a Dehydrator

    The Best Dehydrator for Making Beef Jerky

    Slicing Meat for Beef Jerky

    « Big Bend National Park 2017
    Garden Beef Jerky »

    Reader Interactions

    Comments

    1. Dave Jones says

      December 23, 2017 at 2:51 pm

      5 stars
      Hi Will.

      First I want to thank you for your site dedicated to Jerky. My wife and I were in Cabalas yesterday and they had a dyer on sale for $70 off ( That's Cdn which is about $52.50 US but hey still a pretty good deal).
      Then we were in Walmart and they had 2 x 2lb AAA beef sirloin tip roasts on sale for 50% because they expired today so we bought them and I made some jerky.

      I used this recipe because we like things a little hot and my son is a jerky freak. I substituted Franks for the hot sauce you used and added a little extra ground red pepper, just because that's what I had at home.

      It turned out awesome. I left it in a bit longer because I didn't have any curing salt but went and got some for next time. Some of the smaller pieces were a but over done but the bigger strips were awesome.

      I am doing the Sirracha recipe with the other roast and I used minced ginger root, again because that's what I had. I'll let you know how that turned out. I do a hiking, canoeing and camping and like to take jerky with us. It cost us about $30 for jerky last year for about 1/2 of what I got out of one of these roasts for one of my 3 day canoe trips. It won't be that much next year and it will be all jerky I like by then too.

      That's again for all your insights and recipes. I will definitely recommend your site to other jerkyholics 🙂 Merry Christmas from the Great White North.

      Reply
      • Will says

        December 24, 2017 at 1:19 pm

        Thanks Dave! Sounds like your next trip is going to have plenty of great tasting jerky!

        Reply
    2. Dan Lumadue says

      August 26, 2017 at 5:55 pm

      My blood pressure was through the roof two weeks ago so now I'm on a strict diet - I'm not giving up meet. Have you done any thing with low salt?

      Reply
      • Will says

        September 01, 2017 at 4:51 pm

        Sure. You can keep out the salt on any recipe. If you don't use any curing salt, just make small batches and eat within a few days. I have found that spicy recipes are good with minimal salt.

        Reply
    3. Mac McAtee says

      August 23, 2017 at 6:17 pm

      Will, do you think that 30 min. is long enough for the curing powder to do it's thing?

      Reply
      • Will says

        August 23, 2017 at 6:27 pm

        Yep. The Prague Powder #1 (nitrites) is an instant cure. Meaning that it does NOT need to marinate and when the meat heats up it starts working. Prague Powder #2 (nitrates) is what is used when making sausage and requires more time to work (the nitrates take time to break down into nitrites curing the meat).

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    The Guy Behind the Jerky

    Will standing with grill in front of trees

    Hi! My name is Will and I live in Colorado with my beautiful wife. I love to hunt, fish, & make jerky. After making homemade jerky for over two decades, I started this website and published a Recipe Book to share some of my favorite recipes with you! Learn more →

    How to Make Beef Jerky

    • How to Make Beef Jerky in a Dehydrator
    • How to Make Beef Jerky in a Smoker
    • How to Make Beef Jerky in the Oven
    • How to Make Ground Beef Jerky

    Beef Jerky Recipes

    jerky in bowls on black slate
    100+ Beef Jerky Recipes →

    Popular Recipes

    • The Ultimate Beef Jerky Recipe
    • Rig Hand Beef Jerky
    • Jerkyholic's Original Ground Beef Jerky
    • Spicy Sweet Beef Jerky

    Jerkyholic Recipe Book

    Jerkyholic Cookbook
    Jerkyholic Recipe Book - Now available on Amazon

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms & Conditions

    Also Seen On

    jerkyholic featured on websites

    Contact

    • Contact
    • Subscribe
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Jerkyholic