Anyone with experience making jerky from store bought corned beef flat, please speak up.
I usually use Pop's brine cure when I make my jerky. I like the flavor and have never had anyone I've given some to, bring it back and say "Yech!".
But I got to thinking... what if I bought a corned beef flat from the store, already brined, with those little packet of seasoning in them.
If I discard the packet, the meat should be the same as what I have been doing. Right?
I would soak it to remove some salt, because I know it would be saltier than the brine I use.
What I am wondering about is, if they inject any other flavors into meat, other than basic brine & cure, or not.
That could change the jerky flavor a lot.
If you know for sure, that it is only injected with brine and Nitrite, then I think I would be inclined to use it.
Please give me the results of your use of corned beef for jerky.
Thanks for your help!