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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
Type Beef Jerky
Flavor Spicy
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 5
Calories 178kcal
Author Will

Ingredients

Lean Beef

Marinade

  • 1 tablespoon Slap ya Mama seasoning
  • 2 tablespoon liquid smoke hickory
  • 3 tablespoon worcestershire sauce
  • ¼ cup water

Optional

Instructions

  • 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.

Nutrition

Calories: 178kcal | Carbohydrates: 2g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 147mg | Potassium: 295mg | Sugar: 1g | Vitamin C: 1.8mg | Calcium: 24mg | Iron: 2.8mg