2 -2.5 lb (1 kg) top round steak (or equivalent cut)
3 oz (90ml) apple cider vinegar (any vinegar can be used)
1/4 c (50 g) biltong spice Biltong Spice See recipe below
Make the biltong spice in advance. See below
Trim fat from steak.
Cut steak into 1/4 - 1/2 inch thick, by 1 - 1 1/2 inch wide strips, with the grain of the meat.
Spread spice mix on plate and coat meat with spice.
Layer the meat in a good quality ziplock bag.
Add vinegar to the bag and seal without air. Turn the bag and move the strips so the marinade can get to all the surfaces of the meat.
Marinate in the fridge for 12-24 hours. Periodically turn the bag and massage gently to get the marinade in-between all the meat You should turn the bag at least once, preferably more often.
Remove meat from bag and pat dry with paper towels.
Arrange meat on dehydrator trays with plenty of room between strips to allow for air circulation.
Dry for 9 -12 hours at 145°F (63°C).
Optional: When the meat is nearly dry slice into bite-size pieces (across the grain) and continue drying until dried to taste. (chewy to sawdust--your preference)
Once dried, let cool, and store in an airtight container.
*Verify with your dehydrator manufacturer directions for temp and time. Time can be adjusted for a moister or dryer biltong. Thicker strips will be moister and take longer to dry and thinner strips will dry out much quicker.
1/4 c (32 g) coriander whole seed
1/8 c (16 g) course ground pepper
1/8 c (16 g) turbinado sugar (or equivalent)
1/8 c (16 g) course sea salt (Celtic Sea Salt is good) (regular salt works fine)
Toast coriander in a dry skillet till aromatic.
Lightly crush or grind once cooled. (we grind ours in a spice grinder (small coffee grinder)
Put all ingredients into a bowl and stir together to blend.
Store in an airtight container till needed.
Posted by Dad, aka Curiouscat