Recipes

STEPHAN'S CAJUN HAMBURGER JERKY
  • Ingredients
  • Seasonings;
  • 2 tsp. Herbs de Provence (can be made with equal
  • parts Rosemary, Basil, Majoram, Oregano, Thyme,
  • Lavender, Fennel, and Sage)
  • 4 tsp. Cayenne pepper
  • 1 TB salt
  • 1 TB black pepper
  • 2 tsp. white pepper
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. ground Cumin
  • 1 1/2 tsp. dried Thyme leaves
  • 1 tsp. onion powder
  • CURE:
  • 1 tsp. brown sugar
  • 1 tsp. sugar
  • 1 tsp. salt
Directions
  1. Combine seasonings
  2. Combine 3 TB seasoning mix with all the cure mixture and blend throughly
  3. Add liquid (1/4 cup water for every 1 lb
  4. of meat) and combine with 2 lbs
  5. lean hamburger
  6. Mix by hand until thoroughly combined
  7. Place in refriger- ator for 6 to 8 hours. Using a rolling pin, roll out between two sheets of wax paper or Reynolds plastic coated freezer wrap
  8. Cut into 1/2 to 1 inch wide strips. Place in dehydrator until dry
  9. While meat is dry- ing, blot excess oil with a paper towel
  10. Save left- over seasonings for your next batch.


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