Anyone with experience making jerky from store bought corned beef flat, please speak up. I usually use Pop's brine cure when I make my jerky. I like the flavor and have never had anyone I've given some to, bring it back and say "Yech!". But I got to thinking... what if I bought a corned beef flat from the store, already brined, with those little packet of seasoning in them. If I discard the packet, the meat should be the same as what I have been doing. Right? I would soak it to remove some salt, because I know it would be saltier than the brine I use. What I am wondering about is, if they inject any other flavors into meat, other than basic brine & cure, or not. That could change the jerky flavor a lot. If you know for sure, that it is only injected with brine and Nitrite, then I think I would be inclined to use it. Please give me the results of your use of corned beef for jerky. Thanks for your help!