Homemade beef jerky

Ingredients:

Dried beef

• 2.5 kg very lean beef or venison, trimmed of fat
• 3 tablespoons coarse salt
• 2 tablespoons ground black pepper
• 2 tbsp. l. Creole seasoning, see recipe below

Creole seasoning

• 2 tbsp. salt
• 2 tbsp garlic powder
• 1 tbsp. black pepper
• 1 tbsp onion powder
• 1 tbsp. cayenne pepper
• 1 tbsp. l. dried oregano
• 1 tbsp dried thyme
• 2.5 tbsp paprika

Preparation:

1. Cut the meat into strips 2.5 cm wide and a little over a centimeter thick and arrange them on a baking sheet. Mix the salt and spices in a bowl. Sprinkle the mixture on one side of the meat, then turn it over and sprinkle on the other side. Refrigerate the beef, covered with plastic wrap, overnight.
2. Preheat oven to 90°C.
3. Cook the meat until completely dry, 6 to 8 hours, turning occasionally to ensure even drying. Remove the beef from the oven and let it cool. Enjoy the jerky with additional seasonings, if desired. Cocktail or store in a tightly sealed bag in the freezer for up to 1 month.
   
   Creole seasoning
   
   Mix all ingredients and store in an airtight jar or container.