South African Beef Jerky! AKA Biltong! | Chuds BBQ

beef

🥗Healthier: venison

💰Cheaper: pork

Venison is leaner and offers a unique flavor, while pork is often less expensive.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground black pepper

White pepper offers a similar heat with a different flavor profile.

coriander

🥗Healthier: cumin

💰Cheaper: dried herbs

Cumin provides a warm flavor, while dried herbs can be more economical.

vinegar

🥗Healthier: lemon juice

💰Cheaper: water with lemon

Lemon juice adds acidity and brightness with fewer calories.

Pat the beef dry.

Cut the beef into strips about 1 inch thick.

Toast coriander seeds in a hot dry pan until fragrant.

Grind the toasted coriander, fennel seeds, black peppercorns, and red chili flakes together.

Mix the spices with garlic powder.

Sprinkle kosher salt evenly over the meat.

Add red wine vinegar, Worcestershire sauce, and honey to the meat and mix well.

Refrigerate the meat overnight or up to 3-4 days to cure.

After curing, add the remaining spice mix on top of the meat.

Hang the meat on a wire rack to dry for 5-6 days at room temperature (70-75°F) with 50-60% humidity.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary