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Machine Recommendation
1 Zone / 10 Tray / 0.6m² Tray Area - Biltong Bundle
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Ingredients
- 5 kg beef, sliced into 2.5 cm thick strips
- 2 tablespoons coarse salt
- 1 tablespoon ground coffee (espresso fine)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional)
- 150 ml balsamic vinegar
- 1 tablespoon cracked black pepper
Instructions
- Combine vinegar, coffee, cocoa powder, brown sugar, cayenne pepper, black pepper, and salt in a bowl.
- Place beef strips in a glass container and pour the marinade over them, ensuring even coating.
- Cover and refrigerate for 12–24 hours, turning occasionally.
- Remove meat from marinade and pat dry, preserving the seasoning.
- Hang the strips on hooks in your dehydrator.
- Dehydrate at 25°C for 4–7 Days, depending on thickness and desired dryness.
- Test by pinching; the biltong should be firm with no give.
- Once cured, slice into bite-sized pieces and enjoy!
