Biltong II
Servings
Not enough
Servings
Not enough
Ingredients
Marinade
Instructions
  1. Cut meat into 1/2 to 3/4 inch steaks with a very sharp knife.
  2. Cut meat, if needed, to 4x6ish inch pieces (so meat will be something like 4x6x1/2).
  3. Some fat is good, but cut off thick fat before drying.
  4. Dry toast coriander seeds for 2-3 minutes, until golden brown and you can smell them.
  5. Crush coriander seeds with pestle and mortar.
  6. Add remaining spices and combine.
  7. In a large flash dish or ziplock, coat meat with marinade.
  8. Sprinkle the spice mix over both sides of meat and push into the meat.
  9. Cover meat and let marinade 12-24 hours in the refrigerator, turning the meat occasionally.
  10. Before placing meat on drying rack, weigh and record. We used a small piece of parchment under each piece.
  11. If dehydrator goes down to 86 degrees Fahrenheit, start there for 24 hours, turning occasionally.
  12. Otherwise, dry meat at 95 degrees Fahrenheit until meat is ready turning occasionally.
  13. Meat will shrink considerably the first day. It took about 72 hours for ours to get where we wanted it.
  14. Meat must be dried to at least 60% of original weight. (Forty percent weight lost)
  15. Meat will still be “moist” on the inside.
  16. A little more than fifty percent of original weight lost is our preference.
  17. If you like a dry, jerky type Biltong, or if using for a hiking trip, dry longer up to 70% of original weight lost.
  18. Slice biltong with very sharp knife into thin slices.
  19. Store in ziplock in refrigerator.
Recipe Notes

Best meats to use Bottom Round (or Silverside) and Top round (also called topside or London Broil).  I have been told that venison is also good.  We have never tried it, but hope to.

Red wine vinegar and Apple Cider Vinegar are best to use.  Malt vinegar is also fine.  Do not use white vinegar.

Use coarsely ground salt.   Fine salt will make the final product much too salty.