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Here are some of the best easy Cajun deer jerky recipes that you can try at home. 1. Cajun Spice Deer Jerky: Marinate thin slices of deer meat in a mixture of Cajun spices, Worcestershire sauce, soy sauce, and brown sugar. Let it sit overnight, then dehydrate or bake until it reaches the desired dryness. 2. Cajun Teriyaki Deer Jerky: Combine.
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Start preparing your marinade. In a large mixing bowl, stir all of the ingredients together. Then, add meat and let marinate several hours, or overnight. You can marinate in a plastic bag or in a glass container. Place the meat strips on the dehydrator trays. Set your dehydrator on the jerky setting (155*F, 68*C).
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Making Cajun Beef Jerky in a Dehydrator. Preheat your dehydrator to at least 141°F / 60.5°C and up to 165°F / 74°C. Place the strips in a single layer on the dehydrator trays. Be sure to leave some space between the jerky strips for sufficient air flow. If you are not using wire or mesh trays you may need to turn the beef jerky over once in.
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Prepare your marinade by mixing the ingredients for 6-24 hours. The longer the beef is kept in the refrigerator, the better it will taste of the marinade. Place the steak on the paper towels to dry it. Prepare your cooking trays, then place the beef slices on the prepared trays with space between each piece of meat.
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Directions: Before slicing meat, you may want to put it in the freezer for about half an hour and then cut into 1/8" to 1/4 thick strips. Mix the ingredients to make the marinade. Marinate the meat in the fridge overnight or for as long as you like. Remove the strips from the marinade, rinse off and pat dry with paper towels.
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Instructions. To a large bowl, add the olive oil, soy sauce, honey, red chili pepper flakes, garlic powder, and black pepper. Mix well to combine. Add the meat and mix to coat. Cover the bowl with plastic wrap and place in the fridge to marinate overnight or for a few hours. Pre-heat oven to 300 degrees Fahrenheit.
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Instructions. Mix all marinade ingredients together. Add in meat strips, and stir to combine. Cover tightly with plastic wrap and refrigerate overnight. Arrange jerky on racks to maximize air flow and dry in oven at 150º, or as directed in a dehydrator.
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Directions. 1 Put meat in freezer for about half hour or until firm but not solid. 2 Using a sharp knife, cut into 1/4 inch thick strips, cutting with the grain for chewy strips or across the grain for more brittle strips. 3 In a bowl, combine paprika, brown sugar, salt, mustard, ginger, cayenne and allspice. Add meat strips and toss to coat.
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Venison Jerky VS Beef Jerky. While beef makes delicious jerky, you may want to shake things up with some deer jerky from time to time, and with good reason! Deer has numerous nutritional benefits compared to standard beef jerky.. Venison only contains about half the amount of fat and calories as beef. It also has more protein, with 26 grams of protein per 3 oz. portion compared to the 23 grams.
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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.
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Instructions. Mix all dry ingredients in a large bowl until fully blended, and there are no clumps of spices. Add the liquid ingredients and mix again until fully blended. Add the Ground Beef and mix by hand wearing food handling gloves for several minutes until the spice mixture and meat are fully combined. Load seasoned meat into your jerky.
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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.
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Remove the meat from the freezer and trim the fat from the outside. Slice in ¼ inch strips with the grain. As you slice, remove any fat (marbled fat does not need to be trimmed out). Cut into somewhat equal sized pieces. Add sliced beef to the marinade. Marinate in the fridge for a minimum of 6 hours (overnight or 24 hours is even better).
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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.
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Place meat on paper towels to soak up the excess marinade; meat should be dry with no excess marinade left on the meat. Place the pieces of meat on rack in oven at 140 to 160 degrees for seven or 10 hours depending on the thickness or until meat is dry throughout. Leave oven door slightly open during the drying process.
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Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator. (If using a vacuum marinator, marinate for 30 minutes) After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels. Dry with your favorite jerky making method.
