Biltong II

Well I've been playing with making biltong and I've come up with a better recipe than my prior post.  Based on a biltong recipe for a drying box rather than a dehydrator.

Biltong II

2 lb eye of the round
cider vinegar
water
1-1/2 tbsp coarse salt
1/2 cup palm sugar
1 cup fresh ground coriander
1 tsp pepper

Cut the meat into 1/2 inch to 3/4 inch thick strips.  Whatever thickness you use endeavor to keep the thickness uniform from one strip to the next.  Grind the coriander using a blender or clean coffee grinder.  Combine the dry ingredients.  Dip the meat into the cider and dredge the meat in the dry ingredients.  Refrigerate for 8-24 hours.  Remove the  meat from the refrigerator and prepare a 50/50 water cider solution.  Dip the meat in the solution to remove the excess salt and place in your food dehydrator on the setting recommended for meat by the manufacturer and dry for the indicated duration.

I've found that a day or so stored in the fridge really brings out the flavour but usually there isn't too much left by the second day.  I made this recipe on a Thursday night and actually finished the last piece on the following Monday morning.  Of course it took two days to dry in my dehydrator.