Biltong Keto Beef Jerky Recipe
Coriander seeds add a fantastic flavor to this biltong keto beef jerky recipe. It takes on the quintessential flavor of South African jerky or biltong.
You can also try other ketogenic beef flavors from this list. If you are not sure of how much protein from beef you can eat on a Keto diet, have a look at this article to find out.
What is Biltong Beef Jerky?
Well, for starters it’s delicious. But you might want a little more information before committing the time to try it for yourself.
We can thank the indigenous people of South Africa for sharing their meat preservation wisdom with us for this biltong keto beef jerky recipe.
They would slice meat, cure it, and hang it to dry. The South Africans used salt to cure the meat, but European settlers added vinegar and potassium nitrate in the 17th century.
While the vinegar and potassium nitrate were added to prevent bacteria growth, as it turns out, coriander also happens to have antimicrobial properties. Keep in mind that people didn’t have access to dehydrators and refrigerators in the ancient days.
Biltong’s distinct flavor comes from its spices, typically consisting of coriander, black pepper, salt, and vinegar.
Biltong vs. Beef Jerky
Biltong beef jerky is thicker than traditional beef jerky. I’d recommend 1-inch strips for this biltong keto beef jerky recipe; in contrast, jerky is typically very thin. (And bonus, thicker strips are a lot easier to cut.)
The spices, vinegar, and salt in biltong cure and flavor the meat. Regular jerky uses salt, but not vinegar.
The preparation varies too. Beef jerky is often smoked, but biltong is not. Use your personal preference to determine the proper moisture content for your batch. Enjoy! If both options aren’t to you’re liking, try this non-ketogenic homemade jerky in the oven.
- Cut the beef into 1-inch thick pieces along the grain. Pour vinegar into a bowl then dip each piece
of raw meat in it. Allow the excess vinegar to stop dripping, then place the piece on a cooling rack
set over a tray. Place the uncovered tray in the fridge overnight.
- In a bowl, combine the onion powder, garlic powder, ground coriander, and salt, plus a generous
sprinkle of black pepper. Partially crush the coriander seeds using a pestle and mortar and
add to the mixture. Add the tamari sauce to form a paste.
- Pat dry the meat then add to the bowl of paste. Massage the paste into each piece of meat.
- Lay the pieces on a dehydrator set at 140°F (50°C) for 8-10 hours, depending on how moist
you like the jerky. Turn them over occasionally.
- Store in a sealed container.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 1 g
- Calories: 79
- Sugar: 0 g
- Fat: 6 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 5 g