Smoky Cajun Jerky Recipes

Steps:

• Bring the cola, soy sauce, vinegar, honey and 1 tablespoon salt to a simmer in a saucepan over medium heat. Cook, stirring, until reduced to 1 cup, about 12 minutes. Remove from the heat and stir in the chipotles, paprika and onion powder; let cool completely.
• Trim the excess fat from the beef and slice on an angle into 1/4-inch-thick strips. Combine the strips and cola mixture in a resealable plastic bag and shake to coat. Press the air out of the bag, seal and let marinate in the refrigerator at least 24 hours and up to 3 days.
• Position a rack in the center of the oven; line the bottom of the oven with foil. Drain the meat, discarding the marinade. Stick a toothpick through the end of each strip of meat. Starting at the back of the oven and working forward, arrange each piece of meat between the grates of the oven rack so the toothpicks rest on the grates and the meat dangles below (do not let the meat touch the rack). Alternately, cook the beef in a dehydrator according to the manufacturer's instructions.
• Heat the oven to 200 degrees F. Bake until the jerky is dry but still bendable, 2 to 3 hours. Carefully remove from the oven and remove the toothpicks. Let cool completely. Refrigerate in an airtight container for up to 2 weeks.

Steps:

• In a small bowl, combine all ingredients except meat. Stir to mix well.
• Place meat in a single layer keep in a glass container, spooning mixture over each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator.
• Dry in an electric dehydrator at 145 degrees F. until pliable. Package in home canning jars, food grade plastic bags or seal by heat food storage bags. For long term storage keep in freezer.

Steps:

• Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
• Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.
• Preheat the oven to 180 degrees F (80 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.
• Place chicken strips on the rack as close together as possible without having them touch.
• Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.

Steps:

• Mix the salts, Cajun seasoning, cayenne pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
• Preheat oven to 150°F.
• Cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
• On a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. Turn chicken over and repeat.
• Place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
• Cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.

Steps:

• Whisk together soy sauce, hot water, Worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, Creole seasoning, and Cajun seasoning in a microwave-safe bowl. Microwave for about 1 minute; stir well. Add beef and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. Remove meat from marinade and rinse with hot water.
• Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips.
• Place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.