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Slap ya Mama Jerky


A jerky so good it will make you want to “Slap ya Mama!”

Slap ya Mama FinishedI 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!

Slap ya MamaLike 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.

Slap ya MamaI 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!

Slap ya Mama

4 from 1 vote

Slap ya Mama Jerky

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!

Course Snack
Cuisine Beef Jerky
Keyword beef jerky
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 5
Calories 178 kcal
Author Will


Lean Beef


  • 1 tbsp Slap ya Mama seasoning
  • 2 tbsp liquid smoke hickory
  • 3 tbsp worcestershire sauce
  • 1/4 cup water



  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.
  2. 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.
  3. Remove meat from the freezer and slice against the grain between ⅛" - ¼" in thickness.
  4. Add sliced beef to the mixture and marinate for 6-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and pat dry with paper towels.
  6. 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.
  7. 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.
Nutrition Facts
Slap ya Mama Jerky
Amount Per Serving
Calories 178 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 147mg 6%
Potassium 295mg 8%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 24g 48%
Vitamin C 2.2%
Calcium 2.4%
Iron 15.6%
* Percent Daily Values are based on a 2000 calorie diet.



  1. Dave says:

    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.

  2. BDH says:

    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.

    • Will says:

      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!

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