Corned Beef Jerky

01Method

1. 1

   Trim any visible fat from the brisket. Cut the meat across the grain into very thin slices, about 1/8 inch thick. Freezing the brisket for an hour beforehand makes it easier to slice thinly.

2. 2

   Mix the brown sugar with all the dry spices in a bowl until well blended.

3. 3

   Coat the corned beef slices evenly with the spice mixture, pressing it into the meat on all sides.

4. 4

   Arrange the strips in a single layer on dehydrator trays, leaving space between each piece.

5. 5

   Set the dehydrator to 155°F (69°C) following the manufacturer's instructions. Dry for 2 hours, then flip each strip and continue dehydrating until the desired texture is achieved, approximately 1.5 more hours.

6. 6

   Switch off the dehydrator, open the lid, and allow the jerky to rest inside for 1 hour to finish drying. Store in an airtight container in the refrigerator.