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Corned Beef Jerky Made With Bison

If you're a  corned beef fan like me, the idea of keeping some in your pocket to snack on whenever you get a craving sounds like a killer idea. Instead of ruining those pockets with meat juice, try out this corned beef jerky recipe.


- Ingredients -

3 lbs bison (or beef, venison, or elk)
1 ½ teaspoons dry mustard
1 teaspoon allspice
1 teaspoon ground roasted coriander
1 teaspoon garlic powder
1 teaspoon coarse ground pepper
½ teaspoon ground cloves
½ teaspoon mace
½ teaspoon red pepper flakes
1 bay leaf, crushed finely
½ teaspoon cinnamon
¼ teaspoon pink salt

- Tools -
Weston Meat Slicer or Jerky Slicer
Weston Dehydrator

Mix together all seasonings.

Use your Weston Meat Slicer to slice your jerky to about 1/4" thickness.

We used our Weston Pro 320 10" Meat Slicer on setting 6 to make our perfect jerky slices

Place the jerky on a cutting board, or, better yet: a piece of Weston Butcher Paper. Sprinkle the seasoning over each piece of jerky, then flip jerky slices and repeat. Use your fingers to press the seasonings into the meat well.

Butcher paper was the perfect tool for dry rubbing the jerky - easy cleanup!

Place the seasoned bison pieces into the dehydrator and allow to dry for 4-6 hours, or until dry [but not brittle].

Finished jerky atop the trays of our Weston 6 Tray Dehydrator

Once dry, you can store it in a paper bag for two weeks, refrigerate it for a month, vacuum seal it for three, or vacuum seal and refrigerate for six.


 If you do vacuum seal, be sure that you have done a solid job of removing moisture and that you allowed the jerky to properly cool. If the jerky isn't dry or it is warm in the bag, it can sweat, causing mold.
Sample Product Label
Norton
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