Corned Beef Jerky Recipe

Corned beef brisket: A cut of beef that has been salt-cured, providing a unique flavor and texture for the jerky.

Soy sauce: Adds a rich, salty flavor to the marinade.

Worcestershire sauce: Enhances the umami taste and adds depth to the marinade.

Brown sugar: Provides a touch of sweetness to balance the savory elements.

Black pepper: Adds a bit of heat and complexity to the flavor profile.

Garlic powder: Infuses the jerky with a subtle garlic flavor.

Onion powder: Complements the garlic powder and adds another layer of flavor.

When slicing the corned beef brisket into thin strips, it is crucial to cut against the grain. This technique helps to break down the muscle fibers, resulting in a more tender jerky. Additionally, ensure that the slices are uniform in thickness to promote even dehydration.

• corned beef brisket - Substitute with beef brisket: If you can't find corned beef, regular beef brisket can be used. You may need to brine it yourself to achieve the same flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• worcestershire sauce - Substitute with soy sauce and balsamic vinegar: Mix equal parts soy sauce and balsamic vinegar to mimic the complex flavor of Worcestershire sauce.

• brown sugar - Substitute with honey: Honey can add a similar sweetness and also helps in caramelization.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat.

• garlic powder - Substitute with fresh garlic: Use minced fresh garlic for a more intense garlic flavor.

• onion powder - Substitute with dried minced onion: Dried minced onion can provide a similar flavor and texture.

• Ensure the corned beef jerky is completely cooled before storing. This prevents condensation, which can lead to mold.

• Use an airtight container to store the jerky. Mason jars, vacuum-sealed bags, or resealable plastic bags work well. This keeps the jerky fresh and prevents it from absorbing moisture from the air.

• For short-term storage, keep the jerky in a cool, dark place, such as a pantry or cupboard. It should last for up to 1-2 weeks at room temperature.

• For longer storage, refrigerate the jerky. Place it in an airtight container or vacuum-sealed bag to maintain its texture and flavor. It can last up to a month in the refrigerator.

• If you want to store the jerky for an extended period, freezing is the best option. Place the jerky in a vacuum-sealed bag or a freezer-safe container. It can last up to 6 months in the freezer without losing its quality.

• When ready to enjoy, thaw the frozen jerky in the refrigerator overnight. This helps maintain its texture and flavor.

• Always check the jerky for any signs of spoilage before consuming. If it has an off smell, unusual color, or mold, discard it immediately.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the corned beef jerky on a baking sheet lined with parchment paper.
  3. Heat for about 10-15 minutes, or until the jerky is warmed through but not dried out further.
  4. Let it cool slightly before enjoying.

• Microwave Method:

  1. Place the corned beef jerky on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the jerky and repeat in 10-second intervals if needed until it reaches your desired warmth.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Add the corned beef jerky to the skillet.
  3. Heat for 1-2 minutes on each side, flipping occasionally to ensure even warming.
  4. Remove from the skillet and let it cool slightly before eating.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Add the corned beef jerky to the steamer basket.
  4. Cover and steam for 2-3 minutes, or until the jerky is warmed through.
  5. Remove from the steamer and let it cool slightly before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the corned beef jerky in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for 30-45 minutes.
  4. Remove from the bag and let it cool slightly before enjoying.

• Knife: To slice the corned beef brisket into thin strips, about ¼ inch thick.

• Cutting board: To provide a safe and stable surface for slicing the corned beef brisket.

• Mixing bowl: To combine the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, and onion powder for the marinade.

• Measuring cups: To measure out the soy sauce and Worcestershire sauce accurately.

• Measuring spoons: To measure out the brown sugar, black pepper, garlic powder, and onion powder accurately.

• Refrigerator: To marinate the beef strips for at least 4 hours or overnight.

• Dehydrator: To dehydrate the marinated beef strips at 160°F (70°C).

• Dehydrator trays: To arrange the marinated beef strips without overlapping.

• Airtight container: To store the cooled jerky and keep it fresh.

Slice ahead: Pre-slice the corned beef brisket and store it in the fridge to save time later.

Quick marinade: Use a resealable plastic bag for marinating; it ensures even coating and easy cleanup.

Batch process: Double the marinade recipe and freeze half for future use.

Dehydrator prep: Arrange the beef strips on trays while the dehydrator preheats to streamline the process.

Cool quickly: Place the finished jerky on a wire rack to cool faster and evenly.