RECIPE

Biltong Style Beef Jerky

Prep
30m
Cook
30h 0m
Other
10m
Total
30h 40m
Biltong Style Beef Jerky

About this recipe

A jerky akin to South African biltong. Simplify the curing technique by using a dehydrator with temperature control. This speeds the process and prioritizes food safety.

Author

Cooking Methods
Bake.

Dish Types
Low-Carb/Keto/High Protein.
Cuisines
American.

Keywords
biltong beef jerky, how to make beef jerky at home,

Serves 6

  • 1/ 4

    Slice eye of round down the length of the roast along the grain into 3/8-inch thick slices. Place slices into a 9-inch square baking dish, pour cider vinegar over the slices, coating evenly in vinegar; allow to marinate while preparing seasoning.

  • 2/ 4

    In a small sauce pan or skillet, toast coriander seeds over medium heat, 3 to 4 minutes until they begin to brown; remove from heat. When seeds are cool place in a zipper locking plastic bag, crack coriander with a meat mallet or skillet. Combine coriander with black pepper and salt. Sprinkle each beef slice with an even layer of seasoning, cover with plastic wrap, refrigerate overnight.

  • 3/ 4

    Pat slices dry, space evenly on the racks of a dehydrator, allowing for plenty of air flow around each piece. Dehydrate at 140° F for 3 hours, rotate racks 180 degrees, dehydrate 3 more hours. Turn temperature down to 105° F and continue running dehydrator for 20 to 24 hours; should have a dried firm exterior with some give in the middle when pressed.

  • 4/ 4

    To serve, slice against the grain by hand as thinly as possible. Place biltong in a zipper locking plastic bag and refrigerate. Keeps in the refrigerator up to two weeks.

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