In this video you will see how to make Carrara Wagyu beef jerky or biltong (South Africa beef jerky)
Wagyu makes the best biltong as it keeps the fat marbling makes it moist and delicious.
Here’s the recipe I used.
Spice mix
5 x tablespoons of course salt
4 x tablespoons of whole seed coriander (that I toast in a dry pan)
1 x tablespoon power coriander
4 x tablespoons brown sugar
4 x teaspoons ground black pepper
1/2 cup of your favorite BBQ rub or braai spice (South African BBQ rub)
Marinade
1/4 cup vinegar
2/3 cup Worcestershire sauce
1. Marinate the cut Carrara Wagyu meat in the vinegar/ Worcestershire sauce for 6 hours.
2. Put all spices in a grinder and blend until whole coriander seeds are broken up.
3. Remove the meat from the vinegar/Worcestershire sauce mix and coat well in the spice mix.
4. Hang the meat in a biltong drier until dry. For this recipe using Wagyu that I cut 1 cm thick we dried for 6 days.
Original of the video here
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