Biltong Style Beef Jerky  recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Biltong Style Beef Jerky

Serves 6
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.
Ingredients:
  • 2 pounds Certified Angus Beef ® eye of round
  • 1/4 cup apple cider vinegar
  • 2 tablespoons coriander seeds
  • 1 tablespoon coarse cracked black pepper
  • 1 1/2 tablespoons coarse kosher salt
Instructions:
  1. 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. 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. 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. 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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