Dried Meat

Preserving meat is a tradition that has been around for centuries.  The meat may be game, fowl or fish. The difference is in the cure - spices and way of dehydration. Be it Biltong (South African), Jerky (American), Neua Tod (Thai), Bündner Fleisch (Swiss) to name a few. 

This delicate snack  (Yes, a snack) is very addictive.  Chewed on while watching TV, hiking  or travelling.  It does not need refrigeration, lightweight and delicious.  Even suitable for those on diet if not for the high sodium content (and pricey too).  All the more reason to make them yourselves.

One doesn't need prime cut.  I used Minute beefsteaks and prepared them as follow....


500g Minute Beef steak cut into thin strips
2 tsp coriander seeds, crushed
2 tsp salt
1 tsp peppercorn, fresh milled
Optional : 1 tsp chili powder if you like them spicy


Mix all the above with the steak strips and marinate overnight.


Place the strips evenly onto a tray and dry in oven with door slightly ajar at 80°C until dry. You may hang the strips out in the sun (you must keep the flies away though) if it's hot enough.
Remember, heat is not intended to cook; gentle heat to dehydrate. 
I placed mine on wood oven shelf  overnight.
If 'jerky' is properly stored, it will keep for months.
For your information:   from 500g of steak, finished product was 150g 'jerky'.