I was immediately inspired by
B
Buckeye1
‘s corned beef jerky. I bought a couple of those grocery store pre made brisket flats. I soaked them in cold filtered water for 8 hours. Per Buckeye’s suggestion I cut them 1/4 thick and I always go with the grain. I coated them with my own toasted corned beef spice mix. I even experimented with a couple smaller pieces and coated them with Gulden’s mustard. It took 8 hours at 150 degrees which is a good 2 hours longer than my regular jerky. Thanks to
B
Buckeye1
I have a new addiction and addition to my flight of beef jerky recipes.
The texture is different and the backside of these are really shiny. Taste is fantastic and the addition of the toasted spices is a huge plus. I left a couple not spiced but I definitely prefer the spiced.
Thank you so much B Buckeye1 for the great idea. There’s always a ton of these corned beef packets this time of year and I’ll be loading up on them after St. Patrick’s Day when they go on sale. This idea was a winner.
I trimmed off the fat cap and silver skin from the flats.
Into an 8-hour soak. I used my egg steamer inserts to give the two flats a little separation.
Into the dehydrator they go. Note the small pieces covered in Guldens.
Finished.
Mustard coated slices.
The texture is different and the backside of these are really shiny. Taste is fantastic and the addition of the toasted spices is a huge plus. I left a couple not spiced but I definitely prefer the spiced.
Thank you so much B Buckeye1 for the great idea. There’s always a ton of these corned beef packets this time of year and I’ll be loading up on them after St. Patrick’s Day when they go on sale. This idea was a winner.
I trimmed off the fat cap and silver skin from the flats.
Into an 8-hour soak. I used my egg steamer inserts to give the two flats a little separation.
Into the dehydrator they go. Note the small pieces covered in Guldens.
Finished.
Mustard coated slices.