A chilli variation of the clearly labelled heat-treated home version.
New cookbook version · Makes about 400–500 g
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 1 kg very lean beef topside, trimmed
- 60 ml malt or cider vinegar
- 2 tbsp Worcestershire sauce
- 15 g salt
- 1 tbsp toasted crushed coriander seeds
- 1 tsp black pepper
- 1 tsp brown sugar
- 1–2 tsp chilli flakes
- ½ tsp cayenne, optional
Method
- Slice firm, partly chilled beef into strips no thicker than 5–6 mm.
- Combine all remaining ingredients, coat beef and refrigerate covered for 8–12 hours.
- Place beef and marinade in a saucepan with enough water to cover. Bring to a boil and verify all meat reaches at least 71.1°C before drying.
- Drain and dry in a controlled dehydrator at 60°C in a single layer until thoroughly dry and leathery, checking regularly; allow roughly 4–8 hours depending on equipment and thickness.
- Cool and store in airtight portions in the refrigerator, or freeze. Do not treat this untested home version as shelf-stable.
Kitchen notes
This is a newly written biltong-inspired jerky method, not a recovered or validated raw air-curing process.
Method reference: USDA guidance for safely making jerky at home.