Homemade Beef Jerky
By: Anonymous
Published: Thursday, December 3, 2009 - 11:49pm

Ingredients




5 pounds very lean beef or venison trimmed of all fat
3 tablespoons kosher salt
2 tablespoons freshly-ground black pepper
2 tablepoons Emeril"s Original Essence see * Note

Preparation

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. 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. 4 This recipe yields about 2 pounds. 5 Yield: 2 pounds