Has anyone made Corned Beef Jerky from store bought?

  • Team Blue PK100 Regular Contributors Sous Vide Power User

    Would buying pre-corned beef flats, trimming fat cap off, and slicing/smoking turn out a good jerky? I am thinking they are already cured but perhaps would benefit from a water soak to pull out some excess salt?

    Anyway, anyone have experience doing this?


  • 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.

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