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.
Ingredients
- ½ pounds flat-cut corned beef brisket: 2 piece
- brown sugar: 0.5 Tbsp
- ground coriander seed: 0.5 Tbsp
- smoked paprika: 0.5 Tbsp
- black pepper: 1 tsp (freshly ground)
- ground dry mustard: 0.5 tsp
- garlic powder: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
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Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
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Place strips on the trays of a dehydrator making sure not to overcrowd.
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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.
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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.
