Cajun Beef Jerky Recipe

This Cajun Beef Jerky recipe results in a spicy, salty jerky that is packed full of flavors. It takes traditional Cajun spices and applies them to beef jerky.

The Cajun spice rub is very easy to put together and you can store any leftovers in a sealed container in the cupboard. If you enjoy our Cajun beef jerky recipe you can make extra spice rub so you have it on hand. I also like to use it on pork chops or a steak that I will be grilling.

Cajun Beef Jerky Recipe

Cajun Beef Jerky Ingredients

For the Cajun Rub

1/2 cup coarse salt (kosher or sea)
2 tablespoons freshly ground black pepper
1/4 cup paprika
2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 to 2 tablespoons cayenne pepper, or to taste
1 tablespoon dried thyme
1 teaspoon freshly ground white pepper
1 teaspoon ground bay leaf

For the Cajun Beef Jerky

3 pounds of meat (about 1360 grams), preferably eye of round or similar lean cut
1/4 to 1/2 cup cajun rub

Cajun Beef Jerky Instructions

For the Cajun Rub

Combine all the spices in a small bowl and mix well.

For the cajun Beef Jerky

Trim all the fat, gristle, and silver skin from the beef. Slice the beef into thin strips against the grain. Set the strips down in a large container like a bowl or a flat tray.

Coat the beef strips with the spices, mixing it all together well to be sure they are all coated.

Place them in a plastic bag or bowl and refrigerate for several hours or over night.

Making Cajun Beef Jerky in the Oven

Preheat the oven to 160°F / 71°C, or the lowest setting it will go.

Remove the beef slices from the container and layer the strips in a single layer on a baking tray, or drying rack on top of a cookie sheet. Make sure the beef strips don't overlap and have a little space between them to enable good air circulation.

Arrange the oven shelves leaving at least 4 inches of space from the top and bottom sources of heat to achieve even heating. Place the strips in the oven to start dehydrating them.

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 the middle of the drying process.

Dry the beef jerky for 6 to 10 hours. If thicker strips of meat are used it may take longer.

Finishing the Cajun Beef Jerky

To test the beef jerky remove a strip or two from the oven racks or dehydrator trays with clean kitchen tongs. Dried beef jerky strips should be chewy but still tender. When bent, it should be flexible enough not to break but it should crack instead.

Once the cajun beef jerky is sufficiently dry, remove it from the dehydrator and let it cool for 30 to 60 minutes. If there is any oil or moisture on the beef jerky use paper towels to blot it dry.

Put the cajun beef jerky in tightly sealed containers then refrigerate or freeze. They will last in the refrigerator for a month or two and in the freezer for several months.

placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy