Biltong

Ingredients

• 2 kg beef or game meat (silverside or similar), cut into long strips
• 1/2 cup coarse salt
• 1/4 cup coriander seeds, toasted and crushed
• 2 tbsp black pepper, crushed
• 1/2 cup brown vinegar
• 1 tbsp sugar
• Drying rack or hooks

Instructions

1. 1Cut the meat into long strips, roughly following the grain, about 2-3cm thick.
2. 2Dip each strip briefly in the vinegar to coat.
3. 3Rub the strips generously with coarse salt, crushed coriander seeds, black pepper and sugar.
4. 4Layer the seasoned strips in a container and refrigerate for 12-24 hours to cure.
5. 5Shake off excess salt and hang the strips on hooks or a rack in a cool, dry, well-ventilated area (or a dedicated biltong dryer with a fan).
6. 6Allow the meat to dry for 4-7 days, depending on the desired texture, from moist to fully dried.
7. 7Slice thinly against or with the grain, according to preference.
8. 8Store in a paper bag or airtight container and serve as a snack.

Comments

Loading comments…