I’ve been enjoying making jerky at home. I use ground top round for my ground beef jerky, though any lean ground meat will work well. This Cajun ground beef jerky made in the Nesco Snackmaster Pro delivers a mellow, well-balanced Cajun flavor that isn’t overpowering. The texture turns out just right — a little chew with a pleasant bite.
The Eastman Outdoors Cajun seasoning used here tastes different from the AC Leggs version; both are great. Eastman Outdoors delivers a stronger Cajun profile while remaining less spicy than the AC Leggs blend, so it’s a good option if you want pronounced Cajun seasoning without too much heat.
Rotate the Trays for Even Drying
When dehydrating jerky in the Nesco Snackmaster Pro, rotate the trays every two hours or so. Trays near the bottom dry more slowly than those on top, so rotating ensures even drying across all levels and yields consistently textured jerky from top to bottom.
Add Extra Trays to Increase Capacity
I like to load my dehydrator fully. Adding extra trays significantly increases drying space — I use additional Nesco Add-A-Trays to fit more jerky. To keep track when rotating, I label each tray with a number on blue painter’s tape so I know which tray moves where.
Try other great jerky flavors from Eastman Outdoors such as spicy jalapeno, whiskey pepper, mesquite, sweet habanero, and hickory — each offers a unique flavor profile to suit different tastes.
If you’re new to the unit, check a guide to using the Nesco Snackmaster Pro to get comfortable with setup, tray rotation, and timing. With a little practice, you’ll be producing excellent homemade jerky quickly and reliably.
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Cajun Ground Beef Jerky on the Nesco Snackmaster Pro
Equipment
- Nesco Snackmaster Pro
- Nesco Add-A-Trays
- Jerky Cannon (optional)
Ingredients
- 2 pounds lean ground beef
- 2 tablespoons Eastman Outdoors Cajun Jerky Seasoning (see note)
- 2 teaspoons pink curing salt (optional; included with seasoning; optional if refrigerating finished jerky)
- 1/2 cup water
Instructions
- Place the beef in a resealable bag or container.
- In a small bowl, whisk together the seasoning, curing salt, and water. Pour over the meat, seal, and shake to coat.
- Refrigerate up to 8 hours, shaking or massaging the bag every hour so the marinade distributes and absorbs evenly.
- Remove meat from the marinade and load into a jerky gun. Squeeze strips onto Nesco trays, avoiding overlap.
- Assemble the dehydrator, set to the maximum temperature, and dehydrate for about 5 hours, rotating trays (bottom to top) every 2 hours for even drying.
- Test doneness by removing a piece and letting it cool slightly. Bend the meat: if it tears at the bend, it is done. If it bends without tearing, return for 15 more minutes and test again. If the jerky is crunchy it’s overdone but still fine — texture preference is personal.
- Let the jerky cool completely before storing in an airtight container.
Notes
The Eastman Outdoors package states it seasons up to 5 pounds of jerky, but I find the flavor mild. I typically use nearly a full package for 1 pound of meat and save leftover seasoning in an airtight, labeled container. Two packages will season about 3 pounds to my taste.
This recipe starts with 1 pound of meat and yields about 1/2 pound of finished jerky. You can double or triple the recipe for larger batches; a Nesco Snackmaster Pro fitted with 12 trays holds roughly 5–6 pounds of meat total (the unit ships with five trays).
Nutrition
Protein: 194 g |
Fat: 45 g
Nutritional values are approximate.