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 tbsp of soy sauce. It would go very well with the current flavors. Enjoy!
- 1lb Beef Top Round
- 1 tbsp Slap ya Mama seasoning
- 2 tbsp hickory liquid smoke
- 3 tbsp worcestershire sauce
- ¼ cup water
- 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.