Pellet Fan

Recipe Section => Beef => Topic started by: Bar-B-Lew on September 15, 2017, 02:03:29 PM

Title: Cajun Beef Jerky
Post by: Bar-B-Lew on September 15, 2017, 02:03:29 PM

3 lbs of beef - eye of round or top round - sliced 1/4 inch thick
3/4 teaspoon of Prague Powder #1
2 tablespoons of Cajun seasoning
1 tablespoon Frank's Red Hot seasoning (powder)
3/4 cup of cold water

more details to follow...

Title: Re: Cajun Beef Jerky
Post by: Plant175 on March 25, 2018, 05:06:28 PM

So when are these jerky recipes going to finish up ?

Title: Re: Cajun Beef Jerky
Post by: Bar-B-Lew on March 25, 2018, 05:18:08 PM

Quote from: Plant175 on March 25, 2018, 05:06:28 PM

So when are these jerky recipes going to finish up ?

What else do you want to know?

Title: Re: Cajun Beef Jerky
Post by: BigDave83 on March 25, 2018, 06:16:03 PM

How did you finish it?

Title: Re: Cajun Beef Jerky
Post by: Bar-B-Lew on March 25, 2018, 06:26:19 PM

they were put on either the MAK on smoke setting of ~170 or on the Memphis at 180 for 3-4 hours

Title: Re: Cajun Beef Jerky
Post by: Plant175 on March 26, 2018, 09:46:58 AM

What type of pellet did you use ? Do you know what percent of moisture you wanted to get down to ?

Title: Re: Cajun Beef Jerky
Post by: Bar-B-Lew on March 26, 2018, 10:31:58 AM

Quote from: Plant175 on March 26, 2018, 09:46:58 AM

What type of pellet did you use ? Do you know what percent of moisture you wanted to get down to ?

I don't know the type of pellets used as I have used over 20 different brands over the years and can't tell a difference in flavor from any of them.  I typically use cookinpellets.

I have no idea how to measure the moisture.  I try to pull them off when then look dried and not breaking.