Homemade Beef Jerky Recipe - Cooking Index
Homemade Beef Jerky Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Very lean beef or venison - trimmed of all fat |
| 3 tablespoons | 45ml | Kosher salt |
| 2 tablespoons | 30ml | Freshly-ground black pepper |
| 2 | Tablepoons Emeril's Original Essence - see * Note |
* Note: See the "Bayou Blast - {Emeril's 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.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E06) - from the TV FOOD - NETWORK
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