Authentic South African Biltong Recipe | Septree Food Dehydrator

Ingredients List

• Imperial: 2.2 lbs beef silverside or top side, 1/4 cup toasted coriander seeds (coarsely cracked), 2 tbsp black pepper, 1/4 cup cider vinegar, 2 tbsp coarse sea salt, optional: 1 tbsp brown sugar or erythritol.

• Metric: 1 kg beef, 30g toasted coriander seeds, 15g black pepper, 60ml cider vinegar, 30g coarse sea salt, optional: 15g brown sugar or erythritol.

Step-by-Step Instructions

1. Grain Orientation Slicing: Slice the beef into long thick strips (about 1 inch thick) following the direction of the grain.

2. Curing Process: Splash cider vinegar over the meat strips. Rub evenly with the coarse sea salt, cracked coriander seeds, black pepper, and optional sugar/erythritol. Allow to cure in the refrigerator for 12–24 hours.

3. Dehydration Setup: Remove excess moisture by wiping lightly. Hang or place the strips on the Septree stainless steel trays. Set the digital temperature control to low heat (80°F–85°F / 27°C–30°C) with full fan circulation for 4 to 5 days until fully cured and dried.

Avoiding 'Case Hardening'

• Septree’s horizontal air circulation ensures consistent, gentle airflow across all levels. This continuous lateral movement prevents "case hardening" (where the exterior dries too quickly and seals moisture inside), allowing the biltong to dry evenly from the core outward.