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Someone on here made some jerky from corned beef recently...cant remember who. I would soak them in the fridge overnight with a few water changes or it will be super salty. I agree with crazymoon
the point will be too fatty - jerky and fatty cut dont jive..the fat can go rancid.
I did a lot of experimenting with this. I have a post on it somewhere. Soaking it and changing out the water is essential. Also, cut it all across the grain or it will break your teeth.