Hey guys, thought you may be interested in a thing. I've been reading art of fermentation by Sandor Katz, which is like the top five books I've ever read. Anyway, there's a recipe for corned beef, something like a brisket in a brine of 10% salt and 5% sugar for two weeks. I cooked it for st. patrick's day in the brine and it was way too salty (still the best corned beef I've had), but it'd probably be good cooked without the brine.
Anyway, point is, it was so good I decided to make another and turn it into corned beef jerky. First quarter of the beef was ****, but the next half i rinsed and it was just barely too salty for jerky.
Anyway, you guys ever corn a beef? Because you need to. Ever made corned beef jerky? Because I'd like to hear some suggestions on that. And I love Katz's book.