take the bullet muscle, cut it into stakes of about 2 cm thick
cut with the grain because when you finish then you will be cutting them in thin strips against the grain, the individual muscles from the beef knuckle they are quite thin so you don't have to cut them just make sure they have about the same thickness
in a pan add the coriander seeds to roast them until they get darker and releases flavor
once ready grind them up in your spice grinder and transfer it in a bowl
add pepper, chili flakes and combined all
in a jar add the w sauce and the vinegar
pour the jar with the sauce over the meat
flip the meat around so it's covered on all sides
add the the salt and make sure it's covered on all sides
take out about ¼ of the spice mix to use it later
with the rest of the mix spread it on the meat on all sides
leave it in the fridge for 24 to 36 hours
place one by one the pieces of meat on a scale and measure it
add some of your spice mix on all sides to get a nice spice crust
place the meat into the dehydrator running at 35℃-95℉ and set it for 44 hours
after 24 hours take them out and check the weight, you are looking for something between 55 to 58% weight loss
cut it in thin pieces and enjoy