Homemade Beef Jerky

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  • Total: 32 hr 20 min
  • Prep: 24 hr 20 min
  • Cook: 8 hr
  • Yield: about 2 pounds
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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

Essence (Emeril's Creole Seasoning):

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

2 1/2 tablespoons paprika


  1. 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.
  2. Preheat the oven to 200 degrees F.
  3. 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):

  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.