Biltong Spicy Sticks

[BGKYSmoker]

Getting the eye round trimmed and cut to lengths.

Easy recipe.
Eye round cut into 3/8” thick strips or thinner
1 cup apple cider vinegar
1 T worcetershire
1 T sea salt or kosher
1 T Chili powder (your choice) or if you have some powdered peri peri
1/2 tsp black pepper
1.5 T ground coriander

Use a glass or food safe plastic conatiner. Add the vinegar and worcy sauce to container. Mix in the meat and coat all sides very good. After the meat has been coated well with the liquid take the strips out and put into another container. With a paper towel toss the stips around to take off the excess vinegar.

Put some food safe gloves on then add to the strips the salt, mix well then add the ground pepper, mix again, add the coriander (mix again then add the chili powder. Mix the strips very good. (you can add more or less of the chili pwdr. Make sure all the meat is coated with the dry. Place the strips in your dehydrator or your biltong box to dry. Your looking at around 48 hours depending on the thickness of the strips.

 

[jcam222]

In for the ride to see those sticks. Sounds yummy

 

[one eyed jack]

I'm signed on. Your thread title got me intrigued.

 

[BGKYSmoker]

Got the strips cut into halves.

Now toss in the vinegar/worcy mix. Let stand for 5 mins so all the strips get coated.

No mix in the dry.

Next put in your dehydrator or biltong box.
I use my dehydrator on the lowest setting.

I got 6 trays going now.

 

[BGKYSmoker]

WHEW

Open up my blood vessels.

 

[one eyed jack]

Looks tasty.

 

[BGKYSmoker]

Pretty warm they are.