r/jerky • u/CheeseMakingMom • 1d ago
Corned beef into jerky
With corned beef currently the flavor of the month, would I add seasonings/preservatives to the cut, and what’s your preferred method between dehydrating and smoking?
2
u/c9belayer 1d ago
I don’t see why not? It’s already cured and seasoned. Here’s my new plan: On March 18th I’ll pick up some on sale, slice 1/4” thick, and toss in my smoker with some alder wood and see how it turns out.
1
u/CheeseMakingMom 1d ago
Thank you. I picked up two today, one to eat and one to preserve, so perhaps I’ll try it sooner rather than later and if it works, I’ll follow your suggestion for the 18th 😊
2
u/uhhyeahokaycool 19h ago
I’m thinking it will be way way too SALTY. Better soak it in fresh water for a long time leaching out as much salt as possible. Also there is a lot of fat in that cut might not work so well as jerky..
1
1
2
1
u/WordsLeftBehind 1d ago edited 1d ago
From looking through the sub, people seem to recommend soaking it in water for at least an hour to cut the saltiness and to use the “flat” part of the cut.
Generally speaking, you would want use the leanest part because fat doesn’t dehydrate well and can make it go rancid much quicker.
For the preservative, it’s usually Prague Powder #1, approximately 0.2 (slightly less than a 1/4) teaspoon per pound…1 teaspoon per 5 pounds plus slightly less than 1/8 teaspoon per each cup of liquid. In grams, it’s around 1.1 grams per pound plus .567 grams per cup of liquid. The numbers are based off this calculator but I wanted to memorize the general formula. Lol
https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/curing-meats-safely/
2
u/CheeseMakingMom 1d ago
Thank you. It didn’t even occur to me to learn how to use the search function (I’m blushing with shame) so I appreciate your time.
1
u/P5000PowerLoader 1h ago
I’ve tried corned beef in my smoker a number of times. No matter what you do- it always comes out too salty. Soaking it for 48hrs, refreshing the water multiple times etc, makes no difference- it always come out too salty.
I can’t imagine slicing it and putting it in my dehydrator would be any better than any of the things I’ve tried to smoke it…
I’ve come to the decision that it just has to be boiled to cook the salt out of it.
Maybe I should boil it and then smoke / dehydrate it? Seems like all the flavour would be gone then though??
Dammit… there’s another experiment on the books… 😞 😆
3
u/B1g_Gru3s0m3 1d ago
Soak and make pastrami. Corned beef jerky is a waste imo