Prep Time:
15 mins
Additional Time:
4 hrs 30 mins
Total Time:
4 hrs 45 mins
Servings:
20
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 116 | Calories |
| 9g | Fat |
| 1g | Carbs |
| 8g | Protein |
