Easy Biltong Recipe without a biltong box

Biltong Recipe

Vinegar Mix:
* 1 Cup of apple cider vinegar
* 2 Tablespoons Worcestershire sauce
* 1 Tablespoon brown sugar
* Biltong spice

Method:
The preferred cut of meat in the USA is Eye of Round, however bottom and top rounds can be used. In South Africa, the preferred cut is Silver Side. In the video, I am using bottom round.
Mix together the vinegar, Worcestershire Sauce and sugar.
Cut the meat about 1 inch (2.55cm) thick with the grain.
* Pour the vinegar mix into a tray and dip each piece of meat into the mixture ensuring the meat is fully covered.
* Allow the excess vinegar mixture to drip off and place it onto another deep tray.
* Repeat the process with the next piece of meat.
* Liberally sprinkle both sides of the meat with the biltong spice ensuring all the meat is covered with the spice. Press the spice mixture into the meat.
* Do this with another layer of meat and place it on top of the bottom row of meat.
* I recommend placing a drip tray at the bottom of the meat tray as the salt will draw the fluid out of the meat.
* Cover the meat and place in the refrigerator for 12 hours.

This recipe can be used for making biltong the traditional way which is hung in a biltong box, or, as in this method I use a food dehydrator for faster results.
* In the dehydrator place one to three pieces on the dehydrator tray ensuring there is enough space between each piece of meat. Do the same for the next tray until all the meat is in the dehydrator.
* Set the temperature to the lowest level of the dehydrator. On my machine it's 105'F or 40'C.
* Remember biltong is not cooked but is dry cured through the salt.
* It takes between 24-48 hours run time in the dehydrator, however, the traditional method can take up to 7 days.
* Because of the salt the meat will continue to dry out, to prevent this from happening I place my biltong into the freezer. Take the biltong out of the freezer and hour before consuming for the best results.

BILTONG SPICE RECIPE
1 Cup coarsely ground roasted coriander seeds
1 Cup coarse sea salt or Kosher salt
1/2 Cup coarsely ground black pepper
1/2 Cup brown sugar
Optional - 4 Tablespoons of granulated beef stock.
ENJOY!!!