Ingredients
20
20 servings
- •2.5 pounds flat-cut corned beef brisket
- •0.5 tablespoon brown sugar
- •0.5 tablespoon ground coriander seed
- •0.5 tablespoon smoked paprika
- •1 teaspoon freshly ground black pepper
- •0.5 teaspoon ground dry mustard
- •0.5 teaspoon garlic powder
Instructions
- Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
- Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
- Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
- Place strips on the trays of a dehydrator making sure not to overcrowd.
- Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
- Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.
Nutritional Facts
Per 20 servings
- Calories: 116
- Carbohydrate: 1g
- Fat: 9g
- Fiber: 0g
- Protein: 8g
Related Recipes
Best Beef Jerky
Smoked Corned Beef Brisket
Doc's Best Beef Jerky
Homemade Beef Jerky
Mike's Peppered Beef Jerky
Ground Beef Jerky
Corned Beef Roast
50-Minute Corned Beef Brisket
Beyond Beef Jerky
Deer Jerky
Jerk Rib Tips
