Season the meat with the Essence.

In a large pot, cook the salt pork over medium-high heat until browned and the fat is rendered. Remove with a slotted spoon and set aside. Discard all but 3 tablespoons of the fat. To the fat remaining in the pan, add the meat and cook, stirring, until browned on all sides, about 5 minutes. Add the onions and jalapenos, and cook, stirring, for 3 minutes. Add the garlic, bay leaves, chili powder, cumin, salt, red and black peppers, and cook, stirring, until fragrant, 1 minute. Add the tomatoes, beer, tomato sauce, sugar, and mustard, and stir well. If needed, add enough water so that the liquid just covers the meat, and bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, until the meat is tender, 1 1/2 to 2 hours, adding water as needed to keep the meat covered. Add the cooked beans, beef jerky, and cooked salt pork, stir well, and cook until the beans are warmed through and tender, about 20 minutes.

Remove from the heat. Discard the bay leaves and adjust the seasoning, to taste. Cover to keep warm until ready to serve.

Place the buns on a grill, split sides down, to mark and warm through.

Place the bottoms of the buns on each of 6 plates and top with the beef and bean mixture. Sprinkle 1/3 cup of cheese on each portion, and top with chopped onions and cilantro. Top with the remaining buns and serve.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.