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Homemade Beef Jerky

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Ingredients

  • 5 pounds very lean beef or venison trimmed of all fat
  • 3 tablespoons kosher salt
  • 2 tablespoons freshly-ground black pepper
  • 2 tablepoons Emeril’s Original Essence see * Note

Details

Servings 2

Preparation

Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Cut the meat into strips 1-inch wide and 1/2-inch thick, and spread on baking sheets. In a bowl blend the seasonings. Season the meat strips on 1 side, then turn and season the second side. Refrigerate, covered, overnight.

Preheat the oven to 200 degrees.

Cook the meat until it is completely dried, 6 to 8 hours, turning as needed to dry uniformly. Remove from the oven and allow to cool. Eat as desired, or keep tightly covered, refrigerated, for up to 1 month.

This recipe yields about 2 pounds.

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