Biltong

[Geezy]

Trying my hand at making South African Biltong for the first time. 
I turned my electric smoker into a drying box. The lowest I can get the temp is 100° and it’s recommended that it be dried at 65°-80° so I don’t know how well it’s going to work out. We shall see in about 7 days. 

Here’s the recipe that I used. 

Biltong Recipe - South African Traditional Beef Jerky:

    •    ~4 lbs lean beef (I used venison)
For the Marinade:

    •    2 cups of apple cider or red wine vinegar
    •    2 tablespoons Worcestershire sauce

For the Biltong Spice:
(per 4 lbs)

    •    40 g salt
    •    40 g TOASTED course ground coriander
    •    14 g ground pepper
    •    4 g red pepper flakes (optional) 

Method
Mix the vinegar and W sauce. 
Slice the meat into 1 to 1 1/2 inch strips
Place meat in a container and cover with the marinade. Place in the refrigerator for 1 hour. Massage meat and rotate to get complete coverage. 
Place back in the fridge for another hour. 
Remove meat from the marinade and lightly pat dry but still moist. 

While the meat is marinating,
In a dry (no oil) skillet roast the coriander over medium heat until it releases the oils and becomes fragrant. 
In a coffee bean grinder course grind the coriander, pepper and red pepper flakes together. 
Mix all of the seasonings together and place them in a shallow pan. 
Roll each piece of meat in the seasoning and using a plastic hook or in my case a toothpick hang it where it can air dry with a temperature between 65° and 80°. 
Depending on the temperature it can take 7-14 days to dry. You are looking for it to lose 50% to 75% of its weight. 
Slice thin and enjoy.