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CORNED BEEF JERKY



Corned Beef Jerky image

The brine is already in the beef so cure and salt are not necessary in this simple corned beef jerky jerky recipe with pastrami flavoring.

Provided by Soup Loving Nicole

Categories     Jerky

Time 4h45m

Yield 20

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 0.7 g, Cholesterol 30.6 mg, Fat 8.5 g, Fiber 0.2 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 690.3 mg

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