Cajun Jerky

Cajun Jerky

Ingredients:
1 pound lean round roast
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire Sauce
2 teaspoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 Tablespoon Cajun Spice blend

Directions:
Trim meat of all visible fat and any connective tissue; Cut into 2 inch or
so cubes. Place in bowl of food processor. Combine all seasonings in a small
bowl and mix well. Pour over meat cubes. Process until meat is chopped very
finely. If it is less fine it will be not extrude well and will be crumbly
after drying. Place in jerky extruder, (we got ours at Wal−Mart). Extrude
onto dryer trays and dry for about 4 hours for four trays, or until all
moisture is gone and meat is dry and leathery. We like ours almost crunchy
as it will absorb some moisture from the air after drying. We store ours in
glass jars, tightly closed. You can store in the fridge if you like. We have
a vacuum sealer and store extras in vacuum sealed jars. I'm sure you could
make turkey jerky the same way. The Dehydrator must be set to the highest
temperature it will go. I think ours is 145 degrees. You could also put it
in the oven to dry. The convection type oven will do best because of the air
flow.
CAJUN JERKY 25
CALIFORNIA BEEF JERKY