Homemade Beef Jerky

In February 2014, Aaron and I marched with Lucas in a 5-mile Mormon Battalion Hike for Cub Scouts.  It was so fun!  Along the way, the boys were given ration bags containing sweet bread and beef jerky.  I searched high and low for the sister who made the beef jerky . . . sooooo good.  She told me it was Emeril's recipe - and here it is:

Prep Time:  24 hr 20 min
Cook Time:  8 hr
Total Time:  32 hr 20 min
Yields:  about 2 pounds

5 lb. very lean beef or venison, trimmed of all fat
3 Tblsp. kosher salt
2 Tblsp. ground black pepper
2 Tblsp. Emeril's Original Essence, recipe follows

Cut the meat into strips 1" wide and 1/2" thick; spread on baking sheets.  In a bowl, blend the seasonings.  Season the meat strips on 1 side, then turn and season the second side.  Cover and refrigerate overnight.

In the morning, preheat 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.

Emeril's Original Essence (Emeril's Creole Seasoning):
2-1/2 Tblsp. paprika
2 Tblsp. salt
2 Tblsp. garlic powder
1 Tblsp. black pepper
1 Tblsp. onion powder
1 Tblsp. cayenne pepper
1 Tblsp. dried leaf oregano
1 Tblsp. dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Makes 2/3 cup

From the kitchen of Emeril Lagasse.
Photo credits:  uncooped.com