Best 3 Cajun Jerky Recipes
**Experience the Bold Flavors of Cajun Jerky: A Culinary Journey Through Spicy Delights**
Embark on a tantalizing adventure with Cajun jerky, a culinary masterpiece that captures the essence of Louisiana's vibrant cuisine. This savory snack combines the perfect balance of heat, spice, and smokiness, resulting in a taste sensation that lingers long after the last bite. Discover the secrets behind this delectable treat as we explore a collection of Cajun jerky recipes that showcase the diverse flavors of this iconic dish. From classic recipes that stay true to tradition to innovative variations that add a modern twist, these recipes offer something for every palate. Get ready to ignite your taste buds and satisfy your cravings for bold and flavorful snacks with our comprehensive guide to Cajun jerky.
CAJUN BEEF JERKY
A flavor and style of cooking that has won the hearts and stomachs of all Americans is the French inspired, Cajun food! With flavors that come straight from New Orleans, you can't go wrong with this tasty recipe!
Provided by Will
Categories Snack
Time 5h30m
Number Of Ingredients 13
Steps:
- Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
- While the meat is in the freezer, combine the white vinegar, cold water, garlic powder, oregano, thyme, seasoning salt, cayenne pepper, paprika, black pepper, horseradish, and red pepper flakes in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for more chew. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
- Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
- After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
- Dry with either a Dehydrator, Smoker, or Oven. A Dehydrator was used above and the jerky was dried for 5 hours at 160 degrees.
- The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts : Calories 240 kcal, Carbohydrate 1 g, Protein 16 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 652 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
CAJUN JERKY
Make and share this Cajun Jerky recipe from Food.com.
Provided by dicentra
Categories Cajun
Time 6h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine all ingredients except meat. Stir to mix well.
- Place meat in a single layer keep in a glass container, spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator.
- Dry in an electric dehydrator at 145 degrees F. until pliable. Package in home canning jars, food grade plastic bags or seal by heat food storage bags. For long term storage keep in freezer.
Nutrition Facts : Calories 22, Fat 0.3, SaturatedFat 0.1, Sodium 164.8, Carbohydrate 5.1, Fiber 1.1, Sugar 2.7, Protein 0.9
TOMS OVEN MADE CAJUN CHICKEN JERKY
An easy alternative to smoking jerky, this spicy version is a great snack for road trips, fishing trips, or just for snacking. A healthy snack as well. Can use turkey and venison as well.
Provided by FlyfishingTom
Categories Lunch/Snacks
Time 4h30m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Mix the salts, Cajun seasoning, cayenne pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
- Preheat oven to 150°F.
- Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
- On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
- Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
- Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
Nutrition Facts : Calories 503, Fat 5.7, SaturatedFat 1.5, Cholesterol 263.3, Sodium 10760.1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.2, Protein 105
Tips:
- Choose the right cut of beef: Flank steak, top round, or eye of round are all good choices for jerky. These cuts are lean and have a good amount of marbling, which will help the jerky stay moist and flavorful.
- Slice the beef against the grain: This will help the jerky be more tender.
- Use a good marinade: The marinade is what will give your jerky its flavor. Be sure to use a marinade that has a good balance of sweet, savory, and salty flavors. Feel free to experiment with different marinades until you find one that you like.
- Marinate the beef for at least 12 hours: The longer you marinate the beef, the more flavorful the jerky will be. You can marinate the beef for up to 24 hours, but no longer than that.
- Dry the beef thoroughly before cooking: This will help the jerky cook evenly. You can dry the beef by patting it with paper towels or by using a salad spinner. Or you can hang it to air dry for a few hours.
- Cook the jerky at a low temperature: This will help the jerky dry out without becoming tough. You can cook the jerky in the oven, in a dehydrator, or in a smoker.
Conclusion:
Making Cajun-style jerky is a fun and easy way to enjoy a delicious and nutritious snack. Jerky is a great source of protein and iron, and it's also low in fat and carbohydrates. You can make a variety of different flavors of jerky, depending on your personal preferences. Experiment with different marinades and spices until you find a flavor that you love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
