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Old 05-23-2013, 02:57 AM   #1
Nov 2012
Posts: 34
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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.

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Old 05-23-2013, 03:02 AM   #2
Waste Allocation Load Lifter - Earth Class
passedpawn's Avatar
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,240
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I brine my own corned beef. It's delicious. Never done jerky.
- Andrew

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Old 05-23-2013, 03:06 AM   #3
Nov 2012
Fort Davis, Texas
Posts: 215
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Corned beef jerky man that would hit the spot right now!!

Probably wouldn't go with beer though. Maybe if you add some good cheddar, a crusty roll.......... Nah, that wouldn't be any good..

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Old 06-01-2013, 03:48 AM   #4
Feb 2012
West Chester, PA
Posts: 136
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I brine mine for two weeks. Before smoking though I wash off the brine to keep it from getting too salty. I then pat dry it with paper towels and then pack on as much pepper as I can...this might technically make it pastrami (not sure)

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