A jerky so good it will make you want to "Slap ya Mama!"
I was introduced to the cajun seasoning "Slap ya Mama" by a co-worker that lived in Louisiana. I have been using the spice on everything from steaks to seafood and decided it was about time to throw it in a jerky recipe. So I grabbed some beef and Voila; Slap ya Mama Jerky was made!
Like all jerky recipes, make sure to slice your meat between ⅛" - ¼" for the best results. I used a top round sliced at a width of about ¼" for this recipe. This Louisiana born seasoning is made of 4 simple ingredients; salt, red pepper, black pepper, and garlic.
I allowed it to marinate for about 16 hours and then dried it in my dehydrator. I did not heat treat this in the oven before, I turned the dehydrator on 160° and let it do it's job for about 4 hours. So what did I do while I waited with much anticipation to try my Slap ya Mama Jerky? I watched Rickie Fowler win The Players Championship of course! It was probably some of the best golf I have seen in quite a while. Came down to an aggregate playoff and then to sudden death. Simply amazing...
Looking back at some of my other blog posts a trend of watching golf and making jerky is starting to emerge. Ha. I can't think of anything better than making jerky and watching golf. Well, maybe watching the NHL playoffs, eating my Slap ya Mama Jerky, and blogging about making jerky... I just love sports and jerky, don't you?!
So how did this jerky turn out? Pretty damn good. The smokey flavor from the hickory liquid smoke and the mild spice of the Slap ya Mama make this a quick favorite. I excluded soy sauce from this recipe for personal choices. If you like the soy taste, go ahead and add 2 tablespoon of soy sauce. It would go very well with the current flavors. Enjoy!
- 1 lb Beef Top Round
- 1 tablespoon Slap ya Mama seasoning
- 2 tablespoon liquid smoke (hickory)
- 3 tablespoon worcestershire sauce
- ¼ cup water
- ¼ teaspoon Curing Salt (Prague Powder #1)
- Pick a lean cut of beef and trim all visible fat. After trimming the fat, place the meat in the freezer for an hour or two to partially freeze. If purchasing already sliced beef, skip steps 1 & 3.
- While the meat is in the freezer, combine and mix the worcestershire sauce, water, liquid smoke, & Slap ya Mama seasoning in a medium size bowl or ziplock bag.
- Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.
- Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
- Dry with your favorite jerky making method. A dehydrator was used when making this recipe. The slices were placed on dehydrator racks so they were not overlapping or touching. Dried for about 4 hours at 160 degrees.
- Jerky will be finished when it bends and cracks, but does not break in half. Allow to cool for several hours before storing in air tight containers.
Could you recommend a jerky place who sells this? I am having a hard time finding one if at all, thank you!
You can purchase the original blend on amazon. You can also find it in certain walmarts or grocery stores, more common in the south.
Little Miss says
I love this jerky. Fortunately, after eating this jerky I slapped the shit out of both my mother and my grandma which caused both of them to choose the left side of the twix bar. Now i have the right side and I successfully disowned myself in the family.
Mr. C says
I'd rather be on the right then the left little Miss. You did well. Go rest now, because it is 3:29 in the morning. 🙂
Patrick Comeaux says
I love this recipe, and it is flexible with different sauces besides liquid smoke.
Tried this Slap Yo Mama recipe only with a different brand Cajun seasoning. FANTASTIC! I Do like Slap.Yo Mama brand but had another on hand. Yet another great recipe on JerkyHolic! Gonna try more soon!
Glad you liked it Scott!
The slam ya mama seasoning is great jerky recipe. I put everything & my meat (elk) in a vacuum tumbler for 15 min. It sucks the flavor into the meat. Then I put it on my pit boss verticle pellet smoker, for the smoke flavor. Tumblers are about $55.00
Worth every penny.
I have used pellet smokers since 1990. They too are worth every penny.
Love that slap ya mama seasoning! It's just great on this recipe and also great for grilling. I haven't tried one of the pellet smokers, going to have to give one a try. Thanks for stopping by!
Looking on Amazon to buy the "Slap ya mama" seasoning there is 4 Items - Original, Hot, White Pepper Blend and Pepper Sauce. Which one did you use?
Also do I replace the 1/4 cup of water with 1/4 cup soy sauce? (I know dumb question)
You like to use your dehydrator to dry your meat, I have found that I'll smoke my jerky in the smoker 6 - 8 hours between 140 - 160 degrees (depending on humidity and all, here in WA). The smaller pieces always get done faster, after 6 hours (usually) I will take the jerky and finish it in the dehydrator at 160 checking every half hour. To me liquid smoke does not taste as good as old fashion smoking.
Another trick I learned, when I vacuum seal the finished product sometimes the jerky will poke a hole in the vacuum bag. To solve this I put the jerky in a sandwich bag, left open, and then using a vacuum bag to seal. Two fold reasons, one you don't get the bag poked and lose the seal, second once you open the vacuum bag, the sandwich bag gives you storage.