This recipe uses a bold Cajun spice blend of paprika, black pepper, cayenne, onion powder, garlic powder, and oregano to give the gator meat a spicy, seasoning-forward kick. Soy sauce, Worcestershire, and Louisiana hot sauce in the marinade also packs a flavor punch.
Ingredients:
- 1 lb alligator meat, sliced into 1⁄4 inch thick strips
- 1⁄2 cup soy sauce
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons Louisiana hot sauce
- 2 teaspoons cayenne pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions:
- Mix together all ingredients except alligator meat in a large resealable plastic bag. Massage marinade to fully combine flavors.
- Add alligator strips to bag and seal. Move meat around to coat evenly in marinade. Refrigerate overnight, flipping bag occasionally.
- Preheat oven or dehydrator to 160°F. Line racks with parchment. Arrange marinated meat strips in single layer without overlapping.
- Cook for 3-5 hours until fully dried but still pliant, flipping halfway through. Drying time varies on thickness.
- Pat off any beads of oil, then let cool completely. Store Cajun alligator jerky sealed in an airtight container for up to 2 weeks.
With an explosion of Louisiana flavor from hot sauce, Cajun seasoning and oregano, this jerky’s spicy kick pairs perfectly with the mild gamey taste of alligator meat. Let the good times and the spice flow through this fiery Cajun jerky!