This Corned Beef Jerky is an easy and awesome way to make jerky at home. You don’t need any fancy marinades or seasonings to make this. Smoke and corned beef come together for the perfect jerky.
Homemade Corned Beef Jerky
A couple weeks ago, Todd and I were at Costco grabbing food for recipe testing and meal prep. While we were standing in front of the corned beef at Costco, Todd casually asked, “Can you make corned beef into jerky?” What an interesting question! I mean, there should be no reason you can’t take a corned beef brisket, slice it thin, and dehydrate it into tasty jerky!
We went ahead and purchased a corned beef top round roast for this jerky because it had the lease amount of fat marbling. A flat cut will work well too. I do not recommend purchasing a brisket point for this corned beef, as it will be too fatty. Save that one for thick, tender slices with cabbage and potatoes.
How to Make Corned Beef Jerky
Once you have your corned beef purchased, turning it into jerky is a breeze! With only 4 steps and 1 ingredient, you won’t find an easier jerky recipe.
- Slice thin. Trim off any excess fat. Then, using a sharp knife, slice your jerky into thin strips against the grain. No need to marinate or season this corned beef. However, it will be easier to slice if it is very cold. You can freeze for 30 minutes to an hour before slicing to make things easier.
- Turn on your smoker, oven, or dehydrator. Preheat your dehydrator of choice run at around 170 degrees F.
- Make the jerky. Place the corned beef strips on the smoker, or in the oven or dehydrator. Cook for 2-3 hours (or up to 5 hours) depending on the thickness of the meat. Check periodically to make sure all jerky is drying evenly. Finished jerky should be slightly bendy, but not soft. If it breaks when you bend it, you’ve cooked it too long. You may need to shuffle your jerky around during the cooking process if you have hot spots on your smoker, or some slices that are thicker than others.
- Steam. Transfer your finished jerky to a gallon-sized zip top bag, but don’t seal the bag all the way. Allow the jerky to steam in the bag for added moisture.
More Corned Beef (and Cabbage!) Recipes
If you’re on a corned beef and cabbage kick, I highly recommend smoking your food. It’ll add some awesome flavor and help to perfectly cook your meat and veggies. Check out more recipes from Hey Grill Hey below!
Corned Beef Jerky Recipe
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Corned Beef Jerky
- 2-3 pound corned beef roast
- Turn on your dehydrator of choice. Preheat your smoker, oven (with the door cracked), or dehydrator to run at around 170 degrees F.
- Slice the beef. Using a sharp knife, thinly slice your corned beef.
- Dehydrate the corned beef. Transfer the strips to the grill grate, jerky rack, or cooling rack. Smoke/cook for 2-3 hours (depending on the thickness of your slices, some thicker pieces can take 4-5 hours). Check often after the first hour to be sure your jerky is drying evenly. You are looking for jerky that is firm and still slightly pliable, but not soft. If you bend your jerky and it breaks, you've cooked it a little too long.
- Steam. Place the finished jerky in a gallon zip top bag while it is still warm. Don't close the seal all the way. The jerky will steam in the bag slightly and this step will make the jerky moist. Store in the refrigerator for 2-3 weeks.