Irish Corned Beef Jerky
Jersey Shore Fightin’ Texas Aggie Ring’s “Coffee NCO” hooked him up with a large corned beef brisket this morning. And by large, Aggie Ring means “large!” It weighed almost exactly 20 pounds. Aggie Ring had never seen a corned beef brisket that weighed more than 4 or 5 pounds.
What with St. Patrick’s Day on the event horizon, Aggie Ring told me, “You know that all of your friends are going to be drinking lots of Guinness and Irish whiskey. People are going to want to snack on something while they get drunk.”
The Aggie Ring decided to make a “big ass” batch of his Irish brown sugar mustard corned beef jerky for the holiday.
Aggie Ring carried the big white cardboard box (with a 4-leaf clover on it) home and cut it open. “Damn.” exclaimed Aggie Ring. “That’s a lot of corned beef brisket.”
Aggie Ring got his sharpest knife out of the knife drawer and sharpened it. He cut off the fat cap, removed most of the silver skin, and separated the top part of the corned beef brisket from the bottom. He then cut the leanest meat from the brisket into “manageable” rectangles, wrapped them in aluminum foil, and put them into the freezer so they could firm up and he could slice them into thin strips.
A few hours later, Aggie Ring removed the firm brisket from the freezer and sliced them into somewhere between 1/8” to 1/4” in thickness.
While the corned beef had been firming up in the freezer, Aggie Ring prepared a marinade. He used a whole container of dijon mustard, brown sugar, red cooking wine, garlic, onion, plenty of freshly cracked black pepper and a number of other spices he had handy.
Aggie Ring’s secret to any marinade is that you have to be able to test it with a spoon before you use it. “If you don’t like the taste of the marinade before it goes on the meat, then the finished product isn’t going to come out well.” says Aggie Ring.
He was particularly pleased with how this marinade came out. The smell was delicious and fragrant. Not to mention, Aggie Ring loved the taste. Aggie Ring poured the marinade all over the sliced corned beef in a large bowl and quietly hummed the Aggie War Hymn as he worked the marinade into the corned beef.
Normally, Aggie Ring would let a regular brisket marinate overnight or even longer. However Aggie Ring said, “We might as well put it in the dehydrator now. The meat’s already “corned.” It’s not going to absorb any more liquid. The mustard’s just to give it a little “kick.”
Aggie Ring put the slices of corned beef onto the dehydrator trays making sure to get plenty of the mustard marinade on each piece.
“Fire her up and we’ll check on it in the early morning.” said Aggie Ring as he stood there smelling the delicious dijon brown sugar mustard marinade on the corned beef as the dehydrator blew the smells all over the house.
#AggieRing
Irish Corned Beef Jerky
Jersey Shore Fightin’ Texas Aggie Ring’s “Coffee NCO” hooked him up with a large corned beef brisket this morning. And by large, Aggie Ring means “large!” It weighed almost exactly 20 pounds. Aggie Ring had never seen a corned beef brisket that weighed more than 4 or 5 pounds.
What with St. Patrick’s Day on the event horizon, Aggie Ring told me, “You know that all of your friends are going to be drinking lots of Guinness and Irish whiskey. People are going to want to snack on something while they get drunk.”
The Aggie Ring decided to make a “big ass” batch of his Irish brown sugar mustard corned beef jerky for the holiday.
Aggie Ring carried the big white cardboard box (with a 4-leaf clover on it) home and cut it open. “Damn.” exclaimed Aggie Ring. “That’s a lot of corned beef brisket.”
Aggie Ring got his sharpest knife out of the knife drawer and sharpened it. He cut off the fat cap, removed most of the silver skin, and separated the top part of the corned beef brisket from the bottom. He then cut the leanest meat from the brisket into “manageable” rectangles, wrapped them in aluminum foil, and put them into the freezer so they could firm up and he could slice them into thin strips.
A few hours later, Aggie Ring removed the firm brisket from the freezer and sliced them into somewhere between 1/8” to 1/4” in thickness.
While the corned beef had been firming up in the freezer, Aggie Ring prepared a marinade. He used a whole container of dijon mustard, brown sugar, red cooking wine, garlic, onion, plenty of freshly cracked black pepper and a number of other spices he had handy.
Aggie Ring’s secret to any marinade is that you have to be able to test it with a spoon before you use it. “If you don’t like the taste of the marinade before it goes on the meat, then the finished product isn’t going to come out well.” says Aggie Ring.
He was particularly pleased with how this marinade came out. The smell was delicious and fragrant. Not to mention, Aggie Ring loved the taste. Aggie Ring poured the marinade all over the sliced corned beef in a large bowl and quietly hummed the Aggie War Hymn as he worked the marinade into the corned beef.
Normally, Aggie Ring would let a regular brisket marinate overnight or even longer. However Aggie Ring said, “We might as well put it in the dehydrator now. The meat’s already “corned.” It’s not going to absorb any more liquid. The mustard’s just to give it a little “kick.”
Aggie Ring put the slices of corned beef onto the dehydrator trays making sure to get plenty of the mustard marinade on each piece.
“Fire her up and we’ll check on it in the early morning.” said Aggie Ring as he stood there smelling the delicious dijon brown sugar mustard marinade on the corned beef as the dehydrator blew the smells all over the house.
#AggieRing