Anyone make it? Looking for some info on coriander.
just

Coriander, ie...Cilantro Seeds. What would you like to know?

coriander goes on a lot of cured meats. Speaking of which, i gotta start some venison pastrami soon

been experimenting with drying meat but haven't gotten to biltong yet

I posted a good video the other day
https://trapperman.com/forum/ubbthr...g-meat-options-types-recipes#Post8012392

Can't find coriander seeds. Just ground. Recipes say toast seeds then grind them with a pestal. Doesn't say weather the coriander I can find is toasted so I don't know if that is OK to use.
Never done biltong before. Never even tasted it so its all foreign lol to me.
I saw the biltong box video on utube.I'll try something like that for my 1st try.

just

I'm surprised you are having trouble finding them. They are available quite a few places around here. Even have a couple farm supply stores who sell some spices that have them available. I saved about a cup of seeds from last year's cilantro crop.

it would have to be at least dried , speed up drying a bit would make toasted , I would just try it , it won't hurt anything it is just flavor


drying meat is drying meat salt it , don't salt it , put it in a spice mix or don't

I tested just some chunks of venison on the dehydrator it took longer to do larger pieces and with a little silver skin on but it worked just fine
fat gets a little weird
but meat is basically meat and you are drying it out which kills the bacteria they need moisture to live.
in the case of a commercial type dehydrator like I was using 155 degrees for days is also a bad environment for bacteria

I did some jerky dried over the wood stove also , watched the temps in the box and was able to hold 140-160 if I watched the fire just convection no fan or blower or anything with that

ate some of all of it and I am here and no issues

Just use the ground coriander, it'll be fine. There's black , white, and a lot of shades of gray in between, you'll be in the gray area but it will still taste good...