Corned Beef Jerky Made With Bison

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

Directions

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.

1. Mix together all seasonings.
2. Use your Weston Meat Slicer to slice your jerky to about 1/4" thickness.
3. 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.
4. Place the seasoned bison pieces into the dehydrator and allow to dry for 4-6 hours, or until dry [but not brittle].
5. 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.