I have made jerky from home corned brisket, but I’m using an equilibrium brine with a salt percentage at 1.5%. Most of the commercial corned beef producers use a stronger cure and a combination method (injecting then into a brine tank). I have made plenty of pastrami from pre-corned brisket flats and I always do a soak-out on them, usually 6 to 8 hours depending on thickness.
Ground beef bacon
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I just finished making venison bacon using 20 lbs of ground venison and 5 lbs of pork fat and I love it. Was wondering if anyone has tried ground beef to make beef bacon yet?
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Riley Renwick I made a 50/50 mix of beef and pork about 2 years ago and it was alright, I like it better with just pork though. I’d still consider adding some pork fat to your ground beef. Maybe enough to get it to 25% fat.
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