Quantity:  4 or 5 cups

Equipment:  dehydrator or a biltong maker works best

Ingredients:

• Approx. 800g – 1kg of Silverside, Topside or a Rump of beef cut with the grain into 2.5cm wide strips, each approximately the same size so they dry at the same rate (don’t worry too much about how much, the meat shrinks when drying).  Your butcher could also do this for you.

Marinade

• A liberal amount of celtic sea salt or himalayan salt e.g. 1 – 2 Tbsps.
• 1 Tbsp freshly ground pepper (don’t worry it’s not spicy).
• 1 Tbsp coriander seeds roughly crushed / ground using a mortar and pestle or blitz on high for 5 seconds in the thermomix.
• 1/3 cup apple cider vinegar.

Directions:

1. Mix the marinade ingredients together.
2. Place the cuts of meat into a container with a lid and pour over the marinade.
3. Make sure the cuts of meat are well covered with the marinade e.g. it needs to be ‘wet’.
4. Cover the meat and leave to marinate in the fridge for 12 to 24 hours.  Turn once or twice in this time.
5. When the meats ready place into the dehydrator or whatever you’re using and leave until dried.  Depending on the thickness of the meat it will take 2 – 4 days.  Taste it along the way.
6. Enjoy as a snack at anytime of day.  Great for long car trips, camping, lunch boxes and hungry kids.