Instructions

1. 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.
2. 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.
3. Pat dry the meat then add to the bowl of paste. Massage the paste into each piece of meat.
4. 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.
5. Store in a sealed container.