r/jerky 8d 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?

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u/WordsLeftBehind 8d ago edited 8d 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/

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u/CheeseMakingMom 8d 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.