Quick chicken biltong from the dehydrator

Ingredients for 4 servings:

• 1 kg chicken breast fillet(s)
• 2 tbsp coriander seeds
• ½ tbsp pepper, coarsely ground
• ½ tbsp garlic granules
• ½ tbsp salt
• ½ tbsp curing salt
• 1 shot of apple cider vinegar

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 5 hours; Total time approx. 18 hours

delicious, spicy, easy to make

Cut the fillets against the grain into strips about 4-5 mm thick. This works best if you let them freeze briefly. Then roast the coriander pods in a pan over medium heat and coarsely grind them while still hot. Mix the coriander with the pepper, garlic, and salt and pour in the apple cider vinegar until a paste forms. Then place the meat strips and the marinade in a bowl, mix well, and leave to marinate overnight in the refrigerator. Stir occasionally to ensure the marinade is evenly distributed and absorbed; this is best done after 2 hours and again before and after bedtime. Now it’s time to dehydrate the meat. To do this, spread the meat strips evenly on the bases, making sure they don’t touch each other. Then dehydrate for 2.5 hours on level 2 (approx. 50-60°C), turn them over, and then run for another 2.5 hours. Since every dehydrator works differently, you shouldn’t just rely on the clock. The pieces of meat should feel dry and yield only slightly when pressed. Then let them cool briefly and transfer them to any airtight container. They taste best if you let them mature for a few more days, but you can also eat them right away. Tips: It doesn’t have to be chicken; any other meat will work too. Curing salt isn’t required; it’s just there for color and to extend shelf life. You can buy it from your butcher for a small fee. Otherwise, simply replace the curing salt with regular salt.