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. 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.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1663.19 Kcal (6963 kJ) | ||
| Calories from fat | 529.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.84g | 91% | |
|---|---|---|---|
| Cholesterol | 702.93mg | 234% | |
| Sodium | 10129.43mg | 422% | |
| Potassium | 4488.54mg | 96% | |
| Total Carbs | 24.43g | 8% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 8.81g | 35% | |
| Protein | 242.88g | 486% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 28.7mg | 159% | |
| Calcium | 246mg | 25% | |
| Amount Per 100 g | |||
| Calories | 139.2 Kcal (583 kJ) | ||
| Calories from fat | 44.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.92g | 91% | |
|---|---|---|---|
| Cholesterol | 58.83mg | 234% | |
| Sodium | 847.8mg | 422% | |
| Potassium | 375.68mg | 96% | |
| Total Carbs | 2.04g | 8% | |
| Sugars | 0.15g | 7% | |
| Dietary Fiber | 0.74g | 35% | |
| Protein | 20.33g | 486% | |
| Vitamin C | 0.3mg | 6% | |
| Iron | 2.4mg | 159% | |
| Calcium | 20.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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