Cajun Style Jerky

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Rating: 5.0/5 (1 vote cast)

Spicy cajun jerky just like down on the bayou!

Cajun Style Jerky, 5.0 out of 5 based on 1 rating

Makes 25 lbs.

Ingredients: Cajun Style Jerky, 5.0 out of 5 based on 1 rating

Preparation:

Restructured Jerky:

  1. Grind meat through 3/8 inch plate. Transfer to mixer.
  2. Add cajun style jerky seasoning and prague powder and mix 3-4 minutes, until thoroughly mixed. Meat should be slightly tacky.
  3. Regrind mixture through 5/32 inch or 1/8 inch plate.
  4. Form into strips.

Solid Muscle Jerky – Using Vacuum Tumbler

  1. Cut meat into 1/4 inch thick strips. Place in vacuum tumbler.
  2. Add 2 1/4 cups water, prague powder, and cajun style jerky seasoning
  3. Tumble 20 minutes on slow speed.
  4. Hang strips of meat on hooks or lay on screens.

Solid Muscle Jerky – Using a Marinade

  1. Cut meat into 1/4 inch thick strips. Place in a meat lug.
  2. Prepare your marinade by dissolving jerky seasoning and prague powder in 1/2 gallon of water.
  3. Pour marinade over strips and mix by hand.
  4. Let meat rest 2-3 hours in a 32-34°F cooler.
  5. Mix by hand, making sure the pieces on the bottom are rotated to teh top.
  6. Let meat rest another 2-3 hours, then mix again.
  7. Allow meat to sit overnight, then hang strips on hooks or lay on screens.

Solid Muscle Jerky – Using a Dry Rub

  1. Cut meat into 1/4 inch thick strips.
  2. Combine jerky seasoning and prague powder.
  3. Sprinkle seasoning mixture over strips as you layer them in a meat lug.
  4. Place lug into 32-34°F cooler overnight.
  5. Hang meat strips on hooks or lay on screens.
Cajun Style Jerky, 5.0 out of 5 based on 1 rating

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