CAJUN JERKY
Ingredients
- 1 lb lean round roast
- 1 tbsp Soy Sauce
- 1 tbsp Worcestershire Sauce
- 2 tsp tomato paste
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 1 tsp garlic powder
- 1 tbsp Cajun Spice blend
Instructions
- 1
Trim meat of all visible fat and any connective tissue; Cut into 2 inch or so cubes.
- 2
Place in bowl of food processor.
- 3
Combine all seasonings in a small bowl and mix well.
- 4
Pour over meat cubes.
- 5
Process until meat is chopped very finely.
- 6
If it is less fine it will be not extrude well and will be crumbly after drying.
- 7
Place in jerky extruder, (we got ours at Wal-Mart).
- 8
Extrude onto dryer trays and dry for about 4 hours for four trays, or until all moisture is gone and meat is dry and leathery.
- 9
We like ours almost crunchy as it will absorb some moisture from the air after drying.
- 10
We store ours in glass jars, tightly closed.
- 11
You can store in the fridge if you like.
- 12
We have a vacuum sealer and store extras in vacuum sealed jars.
- 13
I'm sure you could make turkey jerky the same way.
- 14
The Dehydrator must be set to the highest temperature it will go.
- 15
I think ours is 145 degrees.
- 16
You could also put it in the oven to dry.
- 17
The convection type oven will do best because of the air flow.