Ingredients
Equipment
Method
- Prepare your meat by cutting it into slices that are 2 cm thick. Remove all the fat, gristle, and skin.
- Toast the coriander lightly in a frying pan, then coarsely grind it and the peppercorn with a mortar and pestle or in a coffee grinder.
- Lay your beef in a deep tray or casserole dish.
- Mix together the Worcestershire sauce and red wine vinegar in a separate container, then pour it over your meat to cover it.
- Mix the salt and spices in a separate bowl.
- Use half of the mixture to coat your meat, then turn it over and coat the other side.
- Add all of the meat, spices, and liquids to a Ziplock bag.
- Store it in your fridge and allow it to marinade for 24 to 48 hours. Make sure all of the meat is covered.
- Remove the meat from the bag and weigh it on a kitchen scale, recording the weight.
- Dry the meat. You can air cure it a warm, sunny area with temperatures between 70- and 80-degrees Fahrenheit for about five days. To do this, hang each piece of meat on a hook that has plenty of airflow around it. Optional: Instead, you can place the meat in a dehydrator for about 12 hours. Be sure there's plenty of room around each piece.
- Weight the meat again and make sure it's lost at least 50% of its weight.
Nutrition
Serving: 1ozCalories: 60kcal
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