Corned Beef Jerky
Ingredients
- 2 ½ pounds flat-cut corned beef brisket
- ½ tablespoon brown sugar
- ½ tablespoon ground coriander seed
- ½ tablespoon smoked paprika
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground dry mustard
- ½ teaspoon garlic powder
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Instructions
- Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
- Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
- Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
- Place strips on the trays of a dehydrator making sure not to overcrowd.
- Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
- Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.
Source
Original recipe: View Original