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.

Lean Meat – Thinly Sliced Beef Top Round or Venison Marinade – Sea salt – Smoked paprika powder – Garlic powder – Onion powder – Red pepper – Zatarain's hot sauce – Water – Curing salt (optional)



Nesco Dehydrator

Vacuum Marinator

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.

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.

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.

Give this recipe a try! Tap the link for the full recipe details.