Biltong

Using this post to keep a record of what will hopefuly be my baseline for experimentation:

1. Salt the beef
   Salted at 0915
2. Let it sit for a couple of hours.
   Until; 1115
3. Wash the salt off with vinegar and worcester sauce.
   1 cup of DYC cider vinegar, 0.25 cup whitlocks worcester sauce
4. Apply the spices.
   Both coriander and black pepper.
5. Let it sit for a few hours.
   Until; 1700
6. Cut it into strips.
   As written.
7. Dry it in the dehydrator.
   In on 3 at: 1720
   Down to 1 at: 2214. After playing at the Session in town. So good be making music again!
8. Out of the dehydrator
   At: Some out at 0630, but the bulk was cut into quite big slabs and that needs more time. I've set it going while I go to work, but I'm not sure that won't be too long.
   The rest off at 1800. Texture seems about right. Maybe I started it on 3 and dropped it to 2 last time?

Results.

Something was a little off. Not quite as salty as last time.

Quite edible though.