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Finished Brisket Beef Jerky

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
Cook Time 14 hours
Total Time 14 hours 30 minutes
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