Beef Jerky Biltong Flavouring
Discover the perfect fusion of traditional South African biltong and classic beef jerky with this irresistible Beef Jerky Biltong Flavouring recipe. Crafted with tender beef cuts like sirloin or top round, this jerky is infused with the rich, tangy notes of apple cider vinegar and a bold spice blend of coriander, black pepper, garlic, and onion powder, with a hint of smoky paprika for an optional twist. The brining process ensures moisture and depth, while slow-drying at a low temperature creates a chewy, flavorful snack that’s ideal for hikes, road trips, or midday cravings. Simple to prepare and packed with protein, this homemade jerky is a must-try for anyone seeking a gourmet twist on traditional dried beef. Perfectly seasoned, irresistibly spiced, and conveniently shelf-stable—this recipe will elevate your snacking game to the next level.
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Recipe Information
Ingredients
- 1 kg Beef (sirloin, flank, or top round)
- 20 g Coarse salt
- 100 ml Apple cider vinegar
- 15 g Ground coriander seeds
- 10 g Coarse black pepper
- 5 g Brown sugar
- 5 g Paprika (optional, for a smoky flavour)
- 3 g Garlic powder
- 3 g Onion powder
Instructions
Trim all visible fat from the beef to prevent spoilage and slice it into thin strips, about 5mm thick and 3-4cm wide. Ensure the slices are in a uniform thickness for even drying.
In a large bowl, combine the apple cider vinegar and coarse salt to create a brine. Submerge the beef strips in the brine and toss to ensure even coating. Marinate in the refrigerator for 2 hours.
Remove the beef from the brine and pat dry with paper towels to remove excess moisture.
In a separate bowl, mix the ground coriander seeds, black pepper, brown sugar, paprika, garlic powder, and onion powder to create the spice blend.
Rub the spice blend generously onto each slice of beef, ensuring all sides are fully coated. Lay the seasoned strips on a wire rack or hang them on clean hooks spaced apart for drying.
Preheat your oven or dehydrator to 60°C (140°F). If using an oven, leave the door slightly ajar to allow moisture to escape.
Dry the beef strips for 5-6 hours or until completely dehydrated but still slightly chewy. Check regularly to avoid over-drying.
Once the jerky is fully dried, let it cool completely at room temperature. Store in an airtight container or vacuum-sealed bag for up to 2 weeks.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 544 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
