Cajun beef jerky recipe: 59 photos
Bayou Cajun Beef Jerky
FAQ
Top tips for making jerky. The instructions are really quite simple, but here are a few tips to ensure you have the best possible jerky results: use the freshest meat possible. use lean cuts like top or eye of round. pat the jerky dry from any marinade before dehydrating to accelerate the process.
It had a spicy kick with a great herb taste from all the thyme and oregano making it a really fresh tasting jerky.
Top round is considered to be one of the best cuts of meat to use for jerky. In fact, this is the cut that many commercial jerkies are made from. This is a good cut because it comes in large pieces, is a lean cut of meat, and is economical. Top round can also be referred to as London Broil or inside round steak.
The acidic properties of vinegar work to weaken the meat's collagen tissue, making it less tough. Collagen is what gives meat its structure, but it's also responsible for making it chewy. By breaking down some of this connective tissue, vinegar makes your jerky easier to bite into.
Avoid products with a long list of ingredients, especially those that are hard to pronounce or sound chemical-like, such as sodium nitrite, monosodium glutamate (MSG), or artificial flavorings and colorings.
The BEST Sweet & Spicy Beef Jerky -
Ragin Cajun Beef Jerky, 2.1 oz. Pkg.
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Mike Karabeini
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