Ingredients
- 5 kg beef, sliced into 2.5 cm thick strips
- 3 tablespoons coarse salt
- 2 tablespoons crushed garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon cracked black pepper
- 150 ml white wine vinegar
Instructions
- In a bowl, mix vinegar, garlic, oregano, basil, black pepper, and salt.
- Place beef strips in a glass container and pour the marinade over them, ensuring all pieces are well coated.
- 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. Softer, slightly pink center: 4–5 days. Drier, firmer texture: 6–7 days
- Test by pinching; the biltong should be firm with no give.
- Once cured, slice into bite-sized pieces and enjoy!
