Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

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

3 Tbsp. kosher salt

2 Tbsp. ground black pepper

2 Tbsp. Emeril’s Original Essence (recipe follows)

Cut the meat into strips 1-inch wide and ½-inch thick and spread on baking sheets.  In a bowl blend the seasonings and season the meat strips on one side, then turn and season the second side.  Refrigerate, covered, overnight.

Preheat the oven to 200°F.

Place the baking sheets in the oven and bake 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.

Keep tightly covered, refrigerated, for up to 1 month.

Essence (Emeril’s Creole Seasoning):

2 ½ Tbsp. paprika

2 Tbsp. salt

2 Tbsp. garlic powder

1 Tbsp. black pepper

1 Tbsp. onion powder

¼ tsp. cayenne pepper

1 Tbsp. dried leaf oregano

1 Tbsp. dried thyme

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

Yield: about 2/3 cup