Pepper, coriander and smoked paprika give thin slices of corned beef a pastrami-style finish. Hey Grill Hey’s tutorial begins with a raw commercially brined brisket flat and seasons part of it with a salt-free rub. BULK uses that spice combination for one complete measured batch.

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Video by Hey Grill Hey · Watch on YouTube

Ingredients

Starting batch: 2 lb raw commercially corned beef brisket; finished yield varies.

• 2 lb raw commercially corned beef brisket flat, fat cap trimmed
• 1 tbsp packed brown sugar
• 1 tbsp coarse ground black pepper
• 1 tbsp ground coriander
• 1 tbsp smoked paprika
• 1 tsp dry mustard powder
• 1 tsp garlic powder

Equipment: sharp knife, cutting board, kitchen scale, covered food-safe container, oven, oven-safe racks, thin-tip food thermometer, clean tongs, and an adjustable-temperature dehydrator.

Allergens: Mustard powder contains mustard. Commercial corned beef brines may contain additional ingredients; check the package label.

How to make this jerky

Step 1: Trim and firm the beef

Start with cold, lean beef. Trim away exterior fat and silver skin, then briefly firm the roast in the freezer if it is difficult to slice. Keep raw beef refrigerated at 40°F or below while preparing the other ingredients.

Step 2: Cut even strips

Using a clean sharp knife or a slicer according to its instructions, cut across the grain into even strips about 1/8 inch thick. Keep the thickness consistent and return the sliced beef to the refrigerator while mixing the marinade.

Step 3: Mix the salt-free pastrami rub

Combine brown sugar, coarse black pepper, ground coriander, smoked paprika, mustard powder and garlic powder in a clean bowl. Keep this dry rub separate from raw beef until after the heating checkpoint in step4.

Step 4: Heat to 160°F, then season

Place the sliced corned beef in a saucepan with enough water to cover. Bring to a boil and verify that the thickest strips reach 160°F internally using a thin-tip food thermometer. Drain with clean utensils, discard the liquid and transfer to a clean tray. Pat surface moisture with clean paper towels, then coat all sides with the measured fresh dry rub using clean hands or tongs.

Step 5: Dry in a single layer

Arrange the heated, seasoned strips in a single layer on clean dehydrator racks with room for airflow. Dry at 145–155°F, checking periodically until dry through. Thin pieces may finish before thicker ones. The source uses a smoker; this adaptation uses a controlled-temperature dehydrator.

Step 6: Check, cool and refrigerate

Cool a test strip before bending it. Look for a dry center and small cracks rather than a soft, wet middle; return moist pieces to the dryer. Cool the entire batch completely on clean racks before packing. Refrigerate finished jerky and freeze extra portions. A texture test does not establish a safe room-temperature shelf life.

Why this flavor works

Corned beef already contains salt from its commercial brine, so this rub adds pepper, coriander and smoke without another salt measure. The brisket flat is usually leaner than the point, and careful trimming keeps chewy fat seams out of the strips.

Serving and storage

Serve a small refrigerated portion with a simple lunch or fresh fruit, keeping the remainder chilled.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• CORNED BEEF AND PASTRAMI JERKY?! | How To — Hey Grill Hey
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation based on the credited source recipe and video. Source footage and creator credit belong to Hey Grill Hey. Photographs are timestamped source-video stills. Use the full written method for details.

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