<![CDATA[Has anyone made Corned Beef Jerky from store bought?]]>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?

]]>https://waltonsdev.nodebb.com/topic/5111/has-anyone-made-corned-beef-jerky-from-store-boughtRSS for NodeThu, 10 Sep 2026 20:39:16 GMTSat, 05 Mar 2022 15:18:16 GMT60<![CDATA[Reply to Has anyone made Corned Beef Jerky from store bought? on Sat, 05 Mar 2022 19:31:15 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/71842https://waltonsdev.nodebb.com/post/71842Sat, 05 Mar 2022 19:31:15 GMT