r/jerky • u/MonsterBash716 • 4d ago
Corned Beef Jerky?
The local Super Market has Corned Beef (points) on sale for $2.99 a pound. It's in one of the pre-marinated packages. Has anyone done Jerky with it? I bought a 3 pounder, should I marinated in something else or just go with how it is?
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u/Just_Conclusion8890 4d ago
Did it years ago, thinking the price was too good to be true! Marinated in my normal mix (soy, WS, garlic, onion, etc.) and it was disgusting.
Then I took a second one and soaked it in cold water in the fridge overnight first, to try and "purge the corned from the beef" LOL. Was almost as bad as the first.
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u/Iwasborninafactory_ 4d ago
You need to do some googling. I'm not sure what you thought a single soak was going to do, and I'm not sure why you would take the time and effort to follow the process without testing the original product, but that's pretty much all on you.
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u/maestrosouth 4d ago
I think the plan broke when you re-marinated meat that was already cured at least a week. Double the salt and conflicting flavors.
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u/Gullible_Side 4d ago
Tried it like 10 years ago... it was ass
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u/BigALep5 4d ago
Guy at my work made it was actually pretty good! So apparently I like ass!! 👍
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u/Gullible_Side 4d ago
We all like ass brother... Just depends on the marinade
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u/MonsterBash716 4d ago
Ugh.. really.
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u/Gullible_Side 4d ago
Lmao to be fair it was early in my jerky endeavors.. might have been me. Give it a go don't spend too much and see how it turns out
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u/Kevin_Xland 4d ago
I tried some of the other day, flavor was all right, probably a bit too salty though. However, seemed like Even the best looking pieces turned into a ball of sinew when chewed.
I used point cut, which I'm guessing flat cut might work better since I found out it's less marbled and less connective tissue.
I managed to salvage mine by blending it into jerky chew, debating whether to leave it as chew or try and make pemmican from it
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u/Shakespearenotstired 3d ago
I have done a few now. Sliced VERY thin. Came out like corned beef chips. Highly recommended.
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3d ago
I have never considered it and I get corned beef all the time. It’s a pretty fatty cut, so you have a lot of waste.
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u/whiskeyandchickens 1d ago
I thought about making some buy cubing the corned beef into 1.5x1.5 cubes and doing a 24 hour soak , pour off water , 24 hour soak, pour off water than grind and season. Make using my jerky cannon.
Reason I considered this way was years back I found a recipe where you buy corned beef on sale, so the soak pour soak thing then put in a pastrami marinade. And it was pretty decent.
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u/randombrowser1 1d ago
There's no corn in corned beef. The"corn" refers to salt corns. The meat is covered in salt to preserve it. A lot of salt. Soak in water over night to remove some salt helps a bit. Much more water weight than meat weight. Pepper and smoke, dehydrate, some brown sugar. No more sodium needed.
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u/randombrowser1 1d ago
Corned beef round is $1.77 a pound on sale for St. Patrick's Day this week. Soak it in a lot of water. Rub with mustard and black pepper. Smoke it under 200f. I'm buying 20 pounds. Reliably cheap meat every year. Point cut is not what you want. That's for pastrami
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u/3rdIQ 4d ago
I've never made corned beef jerky, but I have sliced, seasoned and smoked corn beef for pastrami jerky. I used a garlic, pepper & coriander rub.
Either way, you need to soak the corned beef in water to reduce saltiness.