Pocket Pastrami Jerky
1 ½ tsp
1 ½ tsp
yellow mustard seed
(910 g) well-trimmed beef brisket, sliced 1∕8 to 1∕4 inch (3 to 6 mm) thick against the grain
plus 11∕2 teaspoon fine sea salt
plus 1 teaspoon brown sugar
unsmoked Spanish paprika
Jerky, by Taylor Boetticher and Toponia Miller provide insight and over 40 recipes on the centuries-old meat dehydrating technique.
Who doesn’t love a solidly stacked pastrami sandwich outfitted with all the trimmings? But demolishing one whole can be coma inducing. Here is a portable, pastrami-spiced jerky to satisfy those pesky cravings when you just can’t commit to the whole sandwich.
- In a dry skillet over low heat, toast the coriander, peppercorns, cumin, and mustard until fragrant. Allow to cool to room temperature. Using a spice grinder, pulverize to a fine powder.
- Place the sliced beef in a shallow bowl or container. Season with the salt, then add the ground spices, the brown sugar, paprika, and cayenne. Using your hands, mix well to evenly coat the slices. Let stand at room temperature for 20 minutes to allow the sugar and salt to dissolve, then mix again. Cover and refrigerate for at least 3 hours or up to overnight.
- When you are ready to dry the beef, remove the meat from the refrigerator. Place the slices on the racks of your dehydrator, making sure that no slices are overlapping. Set the temperature to 145˚F (63˚C). Insert the racks into the dehydrator, leaving as much space as possible between them. Dehydrate for about 21∕2 hours, until the slices are firm but still pliable, rotating the racks front to back halfway through to ensure even drying.
- Allow the pastrami jerky to cool at room temperature. Transfer to a covered container that allows a bit of air flow and store in a cool, dark place for up to 4 weeks.
Reprinted with permission from Jerky copyright 2018 by Taylor Boetticher and Toponia Miller. Published by Ten Speed Press, an imprint of Penguin Random House, LLC.