Pap's Beef Jerky, introduced a revised line of jerky, with a new line of recipes. See our previous reviews of their jerky.
Four new varieties now anchor their beef jerky lineup, Mild, Hot, Blazin Cajun, and Pitmasters BBQ. Pitmasters BBQ is the only variety carrying over from the previous lineup. The words "Thin Cut" now grace Pap's beef jerky packaging, which is considerably more thin than their previous cut.
Pap's Beef Jerky originally grew from Pap's Genuine Beef Sticks. Pap's is a creation of Rick Waldon, based out of Junction City, KY. Pap's Beef Jerky is made using USDA inspected beef in a USDA inspected facility.
Beef, soy sauce, water, teriyaki sauce, hot sauce, garlic powder, worcestershire sauce, smoke flavor added.
The first flavor to hit the palate is a strong blend of seasonings, notably a garlic & onion, but also cayenne and touches of vinegar. The soy sauce is not front and center as it is in the company's Mild and Hot varieties, but it's still there in the background.
Going into the chewing, I can pick up touches of natural meat flavor, with a good deal of saltiness and touches of sweet. I can also detect a little oregano.
For being marketed as "Blazin Cajun", it seems to hold up well. I get a strong and complex seasoning blend that combines some cayenne, and even a bit of the vinegary hot sauce, much like what I get from other foods marked as "cajun" or "bayou". It's not really that hot, as suggested by the name "Blazin", it's more bold than anything. But I would rate this as mild-medium on my personal heat scale (level 2 out of 5).
Otherwise, the flavor that seems to define this jerky is that seasoning blend, largely anchored by a salty, garlic & onion flavor, with cayenne and touches of hot sauce and oregano. There's bits of sweet in this, along with shades of soy sauce, and a light natural meat flavor.
The meat consistency is very meaty. I find very few stinginess, very little fat, or other unchewable tissies. It's chewy, but still manages to be easy to eat. Once chewed down, it feels just eating a piece of steak, like something cooked well.
Verdict: This Blazin Cajun variety from Pap's Beef Jerky does a great job representing the flavors of the Bayou. It's not overly hot, though still generates a light heat. It bursts with flavor as soon as you piece into your mouth, and keeps you wanting to shovel more in. It ends up reminding me of a well-seasoned, well-marinated steak cooked on the grill. The thin cut, Kentucky style beef jerky creates some added snackability for its ease of eating, along with the smaller, bite-sized pieces.
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