Ragin’ Cajun Beef Jerky Recipe

buffalo bills country cut spicy beef jerky 175ounce Ragin Cajun Beef Jerky Recipe


  • 4 pounds of beef (or any meat type)
  • 1/2 tsp. cayenne pepper
  • 1/2 c. Tabasco sauce
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  • 1/2 c. dried parsley
  • 1/2 c. tiger sauce
  • 1/2 c. Tony Chachere’s seasoning
  • 1 1/2 c. Worcestershire
  • 4 Tb. garlic powder
  • 4 Tb. onion powder
  • 4 Tb. black pepper


  1. Cut meat into 1/4″ thick strips
  2. Combine ingredients for marinade.
  3. Cover and let meat marinate in fridge to your preference.
  4. Dehydrate 5+ hours. Check often and dry to your preference but jerky should not break when bended.


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4 Responses »

  1. by Taylor

    wow…..what a great recipe

  2. by Patrick & Laurie

    This recipe was great! Laurie is from Louisianna and has never made jerky before. I askd her to help out with the marinade using her Cajun cooking knowledge. She suggested one extra ingredient that really made a difference. We added 1 cup of sorghum. This gave it a little sweetness that kept the other ingredients from being too overpowering. It also help bind the marinade to the meat during the dehydrating process. I will be using this recipe again. Thanks for posting it.

  3. by Dallas

    This recipe was a total hit with everyone who tried it! Awesome flavor!

  4. by justin nelson

    Ive mixed up the marinade im going to try it with ground beef. Should i add any cure or tenderizing salt?

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