made with a dehydrator



  • 2 kg meat
  • 100 ml brown sugar
  • 30 ml coarse salt
  • 125 ml crushed coriander seeds
  • 125 ml red wine vinegar
  • 1 Tbsp. cracked black pepper
  • 1 Tbsp. paprika or chilli flakes
  • 15 ml bicarbonate soda (this softens the meat)


  1. Use a good quality meat, like silverside or topside
  2. Slice the meat, with the grain, into 1cm thick x 2cm wide strips and about 20cm in length and rub thoroughly with the vinegar
  3. Mix the salt, sugar, crushed coriander seeds, bicarbonate of soda, black pepper and paprika together in a bowl to form a rubbing mixture
  4. Rub the spice mixture into the pieces of meat and marinate. Refrigerate the marinating meat for 6 to 8 hours or overnight. Then drain all excess liquid
  5. Place a solid sheet on the bottom tray of your dehydrator to catch any drips. Layer the meat neatly on your trays 
  6. Dry at 65 degrees C or the highest temperature of your dehydrator. Turn the meat after an hour of drying. Meat takes between 12 to 18 hours to dry 
  7. Pat the meat with a clean paper towel as it dries to remove excess oil created by the drying process. This will extend shelf life.  
  8. It is ready when it bends easily without breaking