Cajun Beef Jerky

• Ingredients

  • 1lb Beef Eye of Round
  • ½ cup cold water
  • ¼ cup white vinegar
  • ½ tsp. garlic powder;
  • 1 tsp seasoning salt
  • 2 tsp cayenne pepper
  • 1 tsp. paprika;
  • 1 tsp. black pepper
  • 1 tsp horseradish
  • ½ tsp red pepper flakes

• Produce

  • 1 tsp oregano
  • 1 tsp thyme

Found on jerkyholic.com

Ingredients

• 1lb Beef Eye of Round
• ½ cup cold water
• ¼ cup white vinegar
• ½ tsp garlic powder
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp seasoning salt
• 2 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp black pepper
• 1 tsp horseradish
• ½ tsp red pepper flakes

Directions

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the white vinegar, cold water, garlic powder, oregano, thyme, seasoning salt, cayenne pepper, paprika, black pepper, horseradish, and red pepper flakes in a bowl or ziplock bag and mix well.
• Remove the meat from the freezer and slice ¼ strips against the grain for an easy chew. Cut with the grain for more chew.
• Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade and pat dry the beef strips with paper towels
• Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
• The jerky is finished when it bends and cracks, but does not break in half.