Heat-treated dried beef with biltong seasoning

Home-prepared, heat-treated version with biltong seasoning; not traditional raw-dried biltong.

1. Remove the membranes and visible fat from the beef leg and cut into strips no more than 6 mm thick.

2. Toast the coriander seeds dry for 1–2 minutes, crush with the pepper and mix with the salt and sugar.

3. Toss the meat with the vinegar and spices, cover and marinate in the refrigerator for 12–24 hours.

4. Put the meat and marinade in a saucepan; add enough water to cover if necessary. Bring to the boil, cook for at least 5 minutes and use a meat thermometer to check that several strips have reached 71 °C inside. Drain and discard the marinade.

5. Place the strips on a rack without overlapping and dry in a dehydrator preheated to 60 °C or a suitable oven. Check after three hours, then continue as needed: a cooled test piece should crack when bent, but not break.

6. Cool and store refrigerated in a clean, closable container, or freeze. Colour alone does not confirm adequate drying.