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Brisket Beef Jerky
A trimmed brisket flat is thinly cut, cured and then dehydrated to make a batch of incredible jerky.
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Prep Time
30
minutes
mins
Cook Time
14
hours
hrs
Total Time
14
hours
hrs
30
minutes
mins
Course
Appetizer
Cuisine
American
Calories
225
kcal
Ingredients
2
lbs
brisket flat
3
tbls
brown sugar
Cure Mix Ingredient
1
tbls
Morton Tenderquick
Cure Mix Ingredient
1
tbls
chipotle powder
Cure Mix Ingredient
1
tsp
black pepper
Cure Mix Ingredient
1
tsp
cumin
Cure Mix Ingredient
1
tsp
chili powder
Cure Mix Ingredient
Instructions
Trim the brisket by removing any surface fat and silverskin.
Slice the brisket against the grain into 1/4 inch slices.
Mix the cure ingredients thoroughly.
Combine the brisket slices with the cure mix and make sure an even coating is obtained.
Place the beef into a refrigerator and let it cure for at least 8 hours.
Dehydrate the cured brisket slices at 170F for 6 hours or until dry but pliable.
Notes
Make sure that you are using the lean "flat" portion of the brisket for this recipe and not the fatty "point" section.
Keyword
Brisket Beef Jerky