A new way to make Corned Beef... Jerky form!!!!

So I spent the better part of the winter honing my jerky making skills and hands down my favorite I've been making is my Corned Beef Jerky. Since St. Patrick's Day is around the corner, I figured I would share it with everyone as an alternative to boiling such a tasty meat.

What you need:

~3 LB Corned Beef Brisket w/ spice pack
Caraway seeds
a ventilated pan (like a pizza net or something that will let the air flow)

How to do it:

-Par freeze the brisket so you get a thin, uniform cut. Not frozen in a block, but just cold enough where the meat is firm.
-Preheat oven to 170 degrees (or the lowest setting yours goes)
-Wash brine off brisket and slice into very thin strips, making sure to keep that tasty fat on there.
-Lay slices on vented sheet.
-Sprinkle contents of spice pack and roughly 2 table spoons of caraway seeds all over the corned beef.
-Place in middle rack of the oven with a cookie sheet on the lower rack to catch any juices and cook for 4-5 hours @ 170.

Keep an eye on it as you want to dry the meat out, but don't want it to turn into leather. You should lose about 1/3 the weight due to evaporation. I hear it stays in an air tight container for a few weeks but I have never had a batch last longer than 2 days in my apartment.

Dip it in mustard, horse radish, 1000 Island or eat alone. Enjoy.

Paul,

Welcome to LTH Forum. This is a pretty intriguing recipe. Do you find that the corned beef gets super salty when dried like this?

Hi Steve. Thanks! I've been a passive bystander for a while so I figured I should jump into an active participant on LTH.

To answer your question, it does have a fair amount of salt, which is why I rinse it off the brine first as well as adding no additional salt. Also I use the point cut because it has a bit more fat on it that cuts through the saltiness. Clearly this isn't the most healthy option haha.

I was under the impression that, when making jerky, you wanted lean meat because the fat turns rancid.