Smoky Cajun Jerky
Satisfy your craving for bold, protein-packed snacks with this Smoky Cajun Jerky recipe! Made from tender slices of beef marinated in a vibrant blend of Cajun spices, soy sauce, Worcestershire sauce, and a hint of liquid smoke, this homemade jerky is bursting with smoky, savory flavor. A touch of paprika, garlic, and cracked black pepper enhances the seasoning, while optional red pepper flakes add a welcome kick for spice lovers. Perfectly dried in the oven or a dehydrator, the result is a chewy, flavorful snack ideal for road trips, hiking adventures, or on-the-go munching. Plus, with its easy-to-follow steps and customizable heat level, this recipe lets you enjoy artisan-quality jerky right from your kitchen. Your next go-to snack awaits!
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Recipe Information
Ingredients
- 2 pounds Beef (top round or flank steak)
- 0.5 cup Soy sauce
- 0.25 cup Worcestershire sauce
- 1 teaspoon Liquid smoke
- 2 tablespoons Brown sugar
- 1.5 tablespoons Cajun seasoning
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cracked black pepper
- 0.5 teaspoon Red pepper flakes (optional, for extra heat)
Instructions
Trim any visible fat from the beef as it can cause the jerky to spoil faster. Cut the beef into thin strips, about 1/8 to 1/4 inch thick, slicing against the grain for tender jerky or with the grain for a chewier texture.
In a large mixing bowl, combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, Cajun seasoning, paprika, garlic powder, onion powder, cracked black pepper, and red pepper flakes (if using). Whisk until well blended.
Place the beef strips in the marinade, ensuring all pieces are well-coated. Cover the bowl with plastic wrap or transfer the beef and marinade into a zip-top bag. Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to penetrate the meat.
Preheat your oven to 170°F (or the lowest setting) or prepare a dehydrator according to the manufacturer's instructions.
Remove the beef from the marinade, pat it dry with paper towels to remove excess moisture, and arrange the strips in a single layer on a baking sheet lined with a wire rack or directly on the dehydrator trays. Leave space between each piece to ensure even drying.
If using an oven, prop the door open slightly with a wooden spoon to allow moisture to escape. Dry the jerky for 6-8 hours, checking periodically. The jerky is ready when it is dry to the touch, darkened in color, and bends without breaking.
Allow the jerky to cool completely before storing it in an airtight container. It can be kept at room temperature for up to a week or refrigerated for longer shelf life.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 5.8 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
