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Corned Beef Jerky – Recipe

As you can see from the list of ingredients, you don’t need any fancy seasonings or marinades to prepare the perfect jerky. Just follow these steps to get started. 
Corned Beef Jerky is actually quite easy and straightforward to prepare. You can find one of several video guides of people making corned beef into jerky, but this guide is comprehensive enough to follow. If you want to diversify your BBQ menu, here we’ve made the step-by-step recipe with smoking cornedbeef.
5 from 1 vote
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Cook Time 4 hours 30 minutes
Course Snack
Servings 4 people
Calories 449 kcal

Equipment

  • Dehydrator, smoker, or oven

Ingredients
  

  • 2-3 lbs. corned beef (0.9kg-1.36kg)
  • 2 tsp chili powder
  • 1 tbsp black/red pepper
  • 1 tbsp salt
  • 1 tbsp sugar

Instructions
 

  • Wash beef underwater
    Rather, the first step in preparing beef jerky would be to reduce the saltiness. First, trim off any extra fats that are still on the meat, then soak it in a bowl of cool water for a while (about 45 minutes). Afterward, wash the beef out of the water. This should reduce the sour flavor of the beef. 
    Beef jerky is a long-term snack. Make sure you select fresh beef that is far from its expiration date if you hope to enjoy it for long. Your corned beef jerky does not need a lot of seasonings. This is because it is already salty on its own. The excessive salt used to preserve it (from which it earns its name) gives it a natural sour flavor, so you do not need to add extra seasoning agents.
  • Dry and slice thin the beef
    Next, place the beef in the refrigerator for about 45 minutes to fully dry it up. Refrigerating the meat also makes the slicing process easier since the meat is toughened up. Remove your beef from the beef and cut it into thin strips with a slicing knife. Make the strips as think as you can. The thinner it is, the faster the meat dries up. But be careful not to wound yourself as you slice. Using a sharp knife here is a good way to avoid injury when slicing beef.
    The next step after washing the beef out of water is to dry and slice it. First, place the beef on a baking rack and wick any liquid left on it with clean paper towels. Leave it out like this for about 15 minutes to allow the liquid to dry. 
  • Add spices
    Pour all the seasoning in a bowl and mix them up thoroughly until they are well-blended. Next, rub the seasoning onto the surface of the meat. The seasonings should be applied thoroughly and evenly for the perfect-tasting jerky
    The next stage before your meat goes into the dehydrator is to season it with spices. For the best results, the trick is to neutralize the saltiness of the meat using sugar. The spices (black pepper and chili powder) will give the meat a slightly spicy punch. 
  • Prepare oven, dehydrator, or smoker
    A food dehydrator is commonly used to prepare jerkies. But a wood-flavored gas smoker is the ideal choice if you want jerkies with an authentic rich flavor. In the absence of these, a conventional oven would work too. For beginners, there is a great BBQ set which can help you master your skills and make great tasting jerkies. If you’re using a regular oven get it ready by preheating it to about 180 degrees. 
  • Make jerky
    Insert your slices of corned beef on your prepared drying device. Depending on the temperature and the thickness of the meat strips, cook time may vary between 2 to 5 hours onaverage. Be sure to check on the meat regularly, and don’t forget to flip them as well to cook them evenly. Your jerky is ready when the meat has a firmtexture and a brownish color. 
  • Steam jerky
    While they’re still warm, place your strips of finished jerky in a zip lock bag. Leave the seal of the bag slightly open and let the jerky steam in the bag. This will moisten it up.

Nutrition

Calories: 449kcal