This Cajun Beef Jerky recipe will excite your taste buds! With flavors that come straight from New Orleans, you can’t go wrong with this tasty recipe!
A lot of my recipes come about by searching the internet, cook books, restaurant dished, etc. This one came from several Cajun marinades and seasonings I found while looking through some cook books. The flavors turned out great and work very well with beef jerky.
I love using Beef Eye of Round when making jerky and that is what I used when making this batch. The strips were sliced with the grain giving this Cajun Beef Jerky some good chew.
Several years ago I lived in New Orleans for a little while and LOVED the food there. I love spice and that is exactly what Cajun food is known for.
I didn’t like the heat and humidity of the city, but sometimes you have to sacrifice to eat good food!
The cayenne pepper, seasoning salt, and paprika just go so well with the vinegar based marinade.
I mixed up all the ingredients well and marinated the beef for 20 hours in the fridge. Anywhere between 6 – 24 hours of marinating time will be just fine.
This Cajun Beef Jerky had a spicy kick with a great herb taste from all the thyme and oregano. I really liked how this recipe turned out.
So if you are looking for a taste of New Orleans and ready for a little spice in your life, you NEED to make a batch of this Cajun Beef Jerky! Let me know how yours turns out in the comments below!
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods or click on the pictures below.
Cajun Beef Jerky
- 1/2 cup cold water
- 1/4 cup white vinegar
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp seasoning salt
- 2 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp horseradish
- 1/2 tsp red pepper flakes
- 1/4 tsp Curing Salt Prague Powder #1
Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
While the meat is in the freezer, combine the white vinegar, cold water, garlic powder, oregano, thyme, seasoning salt, cayenne pepper, paprika, black pepper, horseradish, and red pepper flakes in a bowl or ziplock bag and mix well.
Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for more chew. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
The jerky is finished when it bends and cracks, but does not break in half.
For more in depth directions on how to dry your beef jerky, visit my page Jerky Making Methods