Homemade Beef Jerky
By á-174942
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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 Emerils 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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