Corned Beef Jerky

1 . Stage

Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.

2 . Stage

Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.

3 . Stage

Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.

4 . Stage

Place strips on the trays of a dehydrator making sure not to overcrowd.

5 . Stage

Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.

6 . Stage

Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.