☘️ St. Patrick's Day Corned Beef Jerky 🇮🇪

[pmad]

2.82 lb Corned Beef (trimmed weight)
25g - Penzey's Corned Beef Spice (ground)
50g - brown sugar
15g (1T) - MTQ
1T - Liquid Smoke
1 C Guinness

Mixed all marinade ingredients.
Cut beef 5mm thick

Marinated 24 hours

Peppered and let air in refrigerator 4 hours

Cold smoked 3 hours (Apple, Hickory, Bourbon Pellets)

Dehydrated 6 hrs at 165°

 

[Stingerhook]

Looks darn good.

 

[bschoen]

That looks great. Did you do a presoak on the corned beef to leach some salt out? Also, why the MTQ if it was already corned?

 

[pmad]

That looks great. Did you do a presoak on the corned beef to leach some salt out? Also, why the MTQ if it was already corned?

Yes I pre-soaked.
Corning is not going to protect jerky that will sit out extended periods.

 

[Big George's BBQ]

Very nice. Would love some of that

 

[creek bottom]

That looks and sounds fantastic! I never thought of doing corned beef. Might have to give this a try...

 

[NickTheGreat]

I'm angry I hadn't thought of this before. Looks amazing!

 

[Randy3269]

Heck yeah. That's a great idea!

 

[SmokinAussie]

Very interested in this process. Carry on!