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Homemade Beef and Venison Jerky Recipe

Homemade Beef and Venison Jerky Recipe

Postby HighHeelKitchen » Sat Oct 22, 2011 3:24 pm



Homemade Beef and Venison Jerky:
5 lb 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

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 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.
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