Cajun Style Jerky

Spicy cajun jerky just like down on the bayou!

Makes 25 lbs.

Ingredients:

• 25 lbs of 90-95% lean meat (beef or venison)
• 1 oz. Prague Powder #1 (6.25% sodium nitrite)
• 14.25 oz Cajun Style Jerky Seasoning
• Water (depending on recipe)

Preparation:

Restructured Jerky:

1. Grind meat through 3/8 inch plate. Transfer to mixer.
2. Add cajun style jerky seasoning and prague powder and mix 3-4 minutes, until thoroughly mixed. Meat should be slightly tacky.
3. Regrind mixture through 5/32 inch or 1/8 inch plate.
4. Form into strips.

Solid Muscle Jerky – Using Vacuum Tumbler

1. Cut meat into 1/4 inch thick strips. Place in vacuum tumbler.
2. Add 2 1/4 cups water, prague powder, and cajun style jerky seasoning
3. Tumble 20 minutes on slow speed.
4. Hang strips of meat on hooks or lay on screens.

Solid Muscle Jerky – Using a Marinade

1. Cut meat into 1/4 inch thick strips. Place in a meat lug.
2. Prepare your marinade by dissolving jerky seasoning and prague powder in 1/2 gallon of water.
3. Pour marinade over strips and mix by hand.
4. Let meat rest 2-3 hours in a 32-34°F cooler.
5. Mix by hand, making sure the pieces on the bottom are rotated to teh top.
6. Let meat rest another 2-3 hours, then mix again.
7. Allow meat to sit overnight, then hang strips on hooks or lay on screens.

Solid Muscle Jerky – Using a Dry Rub

1. Cut meat into 1/4 inch thick strips.
2. Combine jerky seasoning and prague powder.
3. Sprinkle seasoning mixture over strips as you layer them in a meat lug.
4. Place lug into 32-34°F cooler overnight.
5. Hang meat strips on hooks or lay on screens.
6. American Spice Company