what's up you guys it's susie from HeyGrillHey.com and today we are playing
with a fun recipe we are going to be making some corned beef jerky super simple i'm also
going to teach you a pastrami spice that you can put on there for a little extra kick let's do it
tis the time of year for corned beefs corned beef corn beef many corn beefs to be hitting our
grocery store shelves usually at a good price and one of the best things that you can do with corned
beef from the grocery store is turn it into jerky it's already got all of the flavor in the brine
it's a perfect cut of meat for making into jerky all you got to do is slice it and get it onto your
smoker i have a two pound brisket flat here uh corned beef rounds also work really well for jerky
one that i would avoid would be the corned beef brisket points they're a little bit too fatty
even on this brisket flat here you can see i have a nice little layer of fat on the top
that i'm gonna take off and then after that it's just ready to slice into super thin jerky slices
now to make my jerky a little bit easier to trim and slice i actually just popped this corned beef
flat into the freezer for about 45 minutes
and it tightened it up just enough that it'll make this cutting process a lot easier
i'm happy with that i'm just gonna take my super sharp knife and cut this corned beef brisket into
about an eighth of an inch thick slices it's okay if they're not perfect we're
doing this at home if you have a meat slicer at home you can probably make that happen too
i'm just gonna go at it with a knife and hopefully it can get pretty even place oh against the grain
all right i'm happy with the slice on this jerky i'm going to set half of it aside and
leave it plain this is just classic corned beef jerky remember it has all the salt all the brine
situation that it needs to be deliciously flavored the other half i'm gonna play with a little bit
and i'm gonna season it with a pastrami seasoning so that i can have half corn beef and half
pastrami flavor just because i think it sounds delicious so i'm gonna mix up a little spice blend
here i have a tablespoon of brown sugar to that i'm gonna add a tablespoon of coarse black pepper
a tablespoon of ground coriander very classic pastrami flavor a tablespoon of smoked paprika
this will give us a kiss of color and a little bit of smokiness on top of the smoke that we're
gonna get from cooking in the smoker a teaspoon of ground mustard and a teaspoon of garlic powder
and you'll notice i didn't add any salt to this seasoning i don't think it needs it this jerky
is already pretty salty as is because it's just going to concentrate all of those corned beef
flavors into the meat so no added salt in the soup just going to grab a couple pinches of that
seasoning sprinkle it over my uh pastrami pile of corned beef slices and then just
massage it in with my hands i actually think that looks great now we're just going to get
our corned beef and our pastrami jerky onto the smoker i've got it preheated to 165
degrees fahrenheit you can use your favorite wood with this i already have some apple and cherry
rolling in there so that's what we're sticking with today and it will probably take about two
and a half to three hours to smoke i'm going to come out at the hour and a half mark flip that
jerky around to avoid any hot spots and make sure it's all cooking evenly sleep tight meat babies
corned beef and pastrami jerkys have been on for about an hour and a half we're going to check
on them and give them a little flip move them around if we need to so that they all cook evenly
all right i'm gonna close these up and then i'll come back and check them again
in about an hour some of the thinner pieces might be done in like 45 minutes so i'm gonna
start keeping an eye on it at this point so that it's totally done to the texture that i like
our corned beef and pastrami jerkys have been on for just about three hours they're
ready to come off the smoker they have the perfect bend they've really reduced in size
and they look amazing they've really taken on that deep red mahogany color from the smoke
and i can't wait to try them all right our jerky is going to come
off of the smoker and while it's still warm i'm gonna put it into a gallon zip top bag
and we're just gonna let the warmth of the jerky kind of steam inside the bag it's gonna
redistribute all the moisture between all these jerky pieces and make them the perfect texture
now the only real question is which one do i want to try first i've had the corned beef
jerky many a time so i'm gonna go with the pastrami today oh here's a perfect piece
i'm excited this is different
this has the perfect it's smoky you get all the brininess and that corned beef flavor
but then the pastrami seasoning on the outside it's got black pepper and coriander
was absolutely delicious a perfect snack and i have to be honest with you way easier than
doing all of the marinating all of the prep work it literally was slice it season it and
get it on the smoker you guys have to give this recipe a try at home if you do snap a
photo post it online use the hashtag #heygrillhey that way i'll see it and i
can cheer you on on your journey to becoming a backyard barbecue hero have a good one you guys