biltong

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Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Ingredients

Biltong

1 - 2 kg Silverside corned beef, rinsed very well
+/- 300ml Vinegar or Apple cider vinegar (or a mixture of the 2)
1/4 Tbsp. Course salt
1/2 cup Brown sugar
1 cup Coriander, whole and crushed (1/2 cup whole + â…“ cup powder - 9/6/12)
1 tsp. Black pepper

Wash the meat.
Cut the meat at an angle with the grain into about one inch strips.
Sprinkle vinegar over the meat
Make the "biltong mix" by combining the course salt, brown sugar, coriander, black pepper.
Dip the meat into the "biltong mix" until all the mix is used up.
Place the meat in a tray for a few hours, or over night, in the fridge.
After a few hours dump any blood that has seeped out of the meat.
Dip the biltong quickly into a water/vinegar mixture to remove surface salt.
Hang the biltong by making a very small incision through the slice of meat with a knife about an inch from the end of the meat.
Cut the string into about 10 inch strips which are placed through the meat and tied to form a loop.
Hang the biltong in a place not to far from an electrical outlet by taking the loop of string and place it on the hook or nail or hangar or whatever device you have created to suspend the meat.
To dry the meat turn on the light(regular light bulb) and the fan and leave for about 4 days.

Method

Biltong

1 - 2 kg Silverside corned beef, rinsed very well
+/- 300ml Vinegar or Apple cider vinegar (or a mixture of the 2)
1/4 Tbsp. Course salt
1/2 cup Brown sugar
1 cup Coriander, whole and crushed (1/2 cup whole + â…“ cup powder - 9/6/12)
1 tsp. Black pepper

Wash the meat.
Cut the meat at an angle with the grain into about one inch strips.
Sprinkle vinegar over the meat
Make the "biltong mix" by combining the course salt, brown sugar, coriander, black pepper.
Dip the meat into the "biltong mix" until all the mix is used up.
Place the meat in a tray for a few hours, or over night, in the fridge.
After a few hours dump any blood that has seeped out of the meat.
Dip the biltong quickly into a water/vinegar mixture to remove surface salt.
Hang the biltong by making a very small incision through the slice of meat with a knife about an inch from the end of the meat.
Cut the string into about 10 inch strips which are placed through the meat and tied to form a loop.
Hang the biltong in a place not to far from an electrical outlet by taking the loop of string and place it on the hook or nail or hangar or whatever device you have created to suspend the meat.
To dry the meat turn on the light(regular light bulb) and the fan and leave for about 4 days.

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