I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging, but I’m sure with more practice I’ll have it down pat. The filling is super-simple, just a few diced and sliced vegetables and a bit of cheese. The stuffed chicken is seasoned with Cajun seasoning, browned quickly on the stovetop, then transferred to the oven to finish cooking. Done and yum!
I prefer to use my own Cajun seasoning in this and other recipes. I grind it myself so I get the consistency that I want. For this dish I ground the seasoning very fine.
I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging, but I’m sure with more practice I’ll have it down pat.
I have been loving making jerky. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This Cajun ground beef jerky made on the Nesco Snackmaster Pro has a nice mellow spicy flavor that is definitely not overwhelming. The meat has the perfect ‘bite’, just a little tug.
The Cajun flavoring from Eastman Outdoors has a bit different flavor than the version from AC Leggs. I love them both. This one has a stronger Cajun flavor, but is less spicy than the one from AC Leggs.
Make sure you rotate your trays every 2 hours or so when you make Cajun Ground Beef Jerky on the Nesco Snackmaster Pro. The bottom trays in the Nesco Snackmaster Pro will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.
I like to load up my dehydrator. To do that I picked up a handful of extra trays. They really add a whole lot more drying space! Since I have to rotate my trays, I write a number on each one on a piece of blue painter’s tape so I can keep track of them.
2teaspoonscuring saltComes with the seasoning. Optional if you’re going to refrigerate the finished product
Place beef in a resealable bag or container.
In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It’s really a personal preference as to how you like your jerky. Soft, chewy, crunchy. There’s no wrong here.
Let cool before storing in an airtight container.
The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I’ll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.This recipe is for starting with 1 pound of meat. You’ll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
Don’t be fooled by the lightly charred chicken exterior. Inside this Cajun marinated chicken is fantastically moist, tender, flavor-packed chicken. Just like you always get when you cook chicken on the Char-Broil Big Easy. Ready in less than an hour it’s perfect sliced. Perfect cubed over salads. Perfect picked up and devoured.
I used the regular ole basket that comes with the Big Easy. You can fit 4 decent-sized chicken breasts in the basket, but you might have to stand them on end. That’s fine. Just don’t let them touch too much or they won’t cook evenly.
The marinade is just a tad bit spicy, but even the most heat-fearing folk will like it. For something a bit more mellow, give my Big Easy Montreal chicken a try.