Ingredients Jump to Instructions ↓

  1. 5 pounds very lean beef or venison, trimmed of all fat

  2. 3 tablespoons kosher salt

  3. 2 tablespoons ground black pepper

  4. 2 tablepoons Emerilís Original Essence

Instructions Jump to Ingredients ↑

  1. Cut the meat into strips 1-inch wide and 1/2-inch thick, and set aside. In a bowl blend the seasonings. Season the meat strips on one side, then turn and season the second side. Refrigerate, covered, overnight. Preheat the oven to 200°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. Yield : Makes about 8 cups Note: If you like crunchy jerky, slice your meat across the grain; if you like it chewy, cut long strips with the grain.


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