South African Biltong (Air-Dried Beef)

Ingredients

• 2 pounds Beef Top Round
• 2 tablespoons Coriander Seeds
• 1 tablespoon Black Peppercorns
• 2 tablespoons Coarse Salt
• 1 tablespoon Brown Sugar
• 1/2 cup Balsamic Vinegar
• 2 tablespoons Worcestershire Sauce (Nut-Free)

Instructions

1. 1Cut the beef top round into 1-inch thick strips, along the grain.
2. 2Toast the coriander seeds and black peppercorns in a dry skillet over medium heat for 2-3 minutes, or until fragrant.
3. 3Grind the toasted coriander and peppercorns using a spice grinder or mortar and pestle.
4. 4In a mixing bowl, combine the ground spices, coarse salt, and brown sugar.
5. 5Rub the spice mixture all over the beef strips.
6. 6Place the beef strips in a shallow dish or zip-top bag.
7. 7Pour the balsamic vinegar and Worcestershire sauce over the beef strips, ensuring they are fully coated.
8. 8Marinate the beef strips in the refrigerator for at least 12 hours, or up to 24 hours.
9. 9Remove the beef strips from the marinade and pat them dry with paper towels.
10. 10Hang the beef strips in a well-ventilated area or dehydrator to air-dry for 3-5 days, or until they are firm and dry to the touch.
11. 11Slice the biltong thinly and serve.

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