Photo: Homemade Beef Jerky Recipe
Ingredients
- 5 pounds very lean beef or venison, trimmed of all fat
- 3 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 2 tablepoons Emeril's Original Essence, recipe follows
Directions
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 F.
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.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
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.
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By wsispc_9782587
hurley, NY
on August 14, 2010
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I used venison , my own rub mix, a little sweeter,not as spicy, fantastic taste! keeps well in freezer zip bags
By daynac151
New Orleans, LA
on June 24, 2009
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My husband loveddddddddddd this recipe! We made it one Sunday night and he brought it to work throughout the week and had a healthy snack to munch on throughout the day!!! Awesome!!!
By gooffball14_3901162
columbus, OH
on February 16, 2006
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this is really good but for alot of flavor add boonesfarm strawberry wine while cooking the jerky. another good idea is add alot of hotsauce to the essence.
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