It’s funny how people think “hot” when you say Cajun food. The thing is, Cajun food doesn’t mean adding cayenne pepper to everything you cook.
I thought the same thing in the beginning. See, I married a southern Louisiana guy and gained a big multi generational Louisiana family when I did. I had a mother and father in law and several brothers and sisters, teaching me everything southern cooking.
A sister in law owns a popular Southern Louisiana restaurant. I learned to make Crawfish Etouffee, Shrimp Creole, and Maque Choux from Sis. The rest of my in-laws taught me the down-home basic dishes like Dirty Rice, Pork Tasso, and fried turkey. I quickly learned that most dishes aren’t spicy, but it has big and robust flavor.
My Real Deal Cajun Jerky Mix recipe calls for a little bit of heat in the Tony Chachere’s Cajun Season spice. The Chachere spice is optional, and you can adjust the amount of heat. But, you don’t need it for making an excellent jerky seasoning mix.
Recommended Beef Cuts for Jerky Making
- Eye of Round
- Top Round
- Bottom Round
- Sirloin Tip
- Lean Brisket
Cajun Jerky: The Real Deal
- 5 pounds jerky sliced beef
- 1 cup Worcestershire sauce
- 3/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon liquid smoke
- 1+ teaspoons Tony Chachere Cajun Seasoning Optional
- 1 teaspoon cure
- 3 1/2 cups cold water
In large glass or plastic bowl, add all ingredients and stir until well blended.
Place beef slices in liquid seasoning marinade, making sure all meat slices are covered with seasoning mixture.
Cover bowl with plastic wrap and place in refrigerator.
Let beef slices soak 12-24 hours.
Drain meat and throw away seasoning marinade.
Shake off excess moisture and lay slices on dehydrator trays making sure slices don't touch.
Process at 160° F for 10 hours or until desired doneness. Check for desired consistency about half way through the cycle. Thinner slices may need less processing time.
No need to turn meat when using a dehydrator.
Let jerky cool completely before storing.
For an extra bit of yum, sprinkle jerky slices with course ground black pepper after placing slices on dehydrator trays. Press pepper into meat with fingers and process as normal.