Corned Beef Brisket Jerky

I love corned beef brisket, but it’s rarely stocked in my grocery store. Thankfully, St. Pat’s brings out the corned beef like Easter brings out the spiral ham. So when I see it, I always pick up a few. We made this last year, but I think this year–we totally ‘brought it’ for a Paleo St. Patrick’s Day.


1 corned beef brisket (ours was about 2 ½ lbs)


Set your oven to 200ºF. Unwrap the brisket and rinse off all of the spices. Pat the meat dry. Cut off the visible fat. Place a cooling rack (something that looks like this) on top of a large sheet pan. Cut the brisket, with the grain, into thirds–so you’ll have 3 pieces of brisket. Using a serrated knife start slicing each piece into very thin slices (against the grain). Lay the beef slices on top of the cooling rack, as closely as you can get them, they’ll shrink up as they cook. Stick the sheet tray in the oven for around 4-8 hours, depending on how thick your slices are. Definitely check after 4 hours…and go from there. You’re looking for a dark brown, dehydrated, hard, almost crispy textured beef.

You could totally do this in your dehydrator, ours is locked up in storage, so I just subbed the oven.


16 responses to “Corned Beef Brisket Jerky”

  1. ZOMG! Doing It!!!

  2. The Uncured corned beef must make a big difference. i used a standard corned beef brisket and the Jerky is sooooo Salty.

    1. Try the low salt Corn Beef or I just by the regular and soak in it water over night , rinse it, pat dry, freeze till “firm and then I cut thin on my electric slicer… Kids inhale it!

  3. I agree too salty with the standard corned beef.

  4. An “uncured” corned beef is simply a beef brisket. The “curing” process is what creates corned beef.

    However, for those who have tried directly out of a cured corned beef, you may wish to try using a rinse/soak of fresh water, unseasoned and unsalted, to remove some of the saltiness from the corned beef. Rinse the outside, and then soak the corned beef in unaltered fresh water, changing out with new water every 1/2 to 1 hour, for anywhere from 2-5 hours, depending on the size and saltiness of the meat. This draws some of the salt out, and should allow you to use the cured/flavored corned beef instead of just brisket.

    1. spot on. thanks steve!

    2. Nathaniel Blair

      Technically, the “corning” process is not curing. It is simply placing “corns” of salt into the meat. This is not a curing process. It’s a corning process.

  5. anonymous

    just a heads up, you can make your own corned beef! i’ve had alot of luck with alton brown’s recipe!

    1. i’ve been meaning to do this…and definitely will look up his recipe.

  6. Epicuriousbynature

    Yet again, another “how on earth did I not think of that” moment! Corned Beef is a staple for me and I’m a big time salt craver so I think this will be perfect for me! Going to pull a corned beef out of the freezer tonight and make me some jerky this weekend!!

    I eat a Ketogenic diet as opposed to specifically Paleo, and love your blog! Keep up the great work, it’s very appreciated!!!

  7. I made it last weekend using Trader Joe’s uncured corned beef and it is fantastic. Going back to buy more before they stop selling it again until next year.

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  10. I’m fortunate to get corned beef year round here in Texas. I did the soaking in water thing like Kim, Steve U & the recipe in this article recommended & it came out damn good. Thanks y’all for the advise. Never would have figured the salty content.

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