Corned Beef Jerky

Ingredients

• 2.5 pounds flat-cut corned beef brisket
• 0.5 tablespoons brown sugar
• 0.5 tablespoons ground coriander seed
• 0.5 tablespoons smoked paprika
• 1 teaspoon freshly ground black pepper
• 0.5 teaspoons ground dry mustard
• 0.5 teaspoons garlic powder

Instructions

1. 1

   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.

2. 2

   Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.

3. 3

   Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.

4. 4

   Place strips on the trays of a dehydrator making sure not to overcrowd.

5. 5

   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.

6. 6

   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.