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Ingredients
- 5 lb very lean beef or possibly venison trimmed of all fat
- 3 Tbsp. kosher salt
- 2 Tbsp. freshly-grnd black pepper
- 2 x tablepoons Emeril"s Original Essence see * Note
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. Chill, covered, overnight.
- Preheat the oven to 200 degrees.
- Cook the meat till it is completely dry, 6 to 8 hrs, turning as needed to dry uniformly. Remove from the oven and allow to cold. Eat as desired, or possibly keep tightly covered, refrigerated, for up to 1 month.
- This recipe yields about 2 pounds.
- Yield: 2 pounds
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