I've seen lots of info about beef jerky, but I think if you have never tried biltong you havent lived!
WHAT YOU NEED:
1 kg meat-many different meats can be used
vinegar
slightly less than a table spoon of course salt
1/4 cup of brown sugar
1/2 cup of coriander (whole)
1/2 teaspoon pepper
Also for mold problems: bicarbonate of soda helps prevent mold if you have a problem
INSTRUCTIONS
Wash the meat. (i.e. get rid of blood and dye). Cut the meat at an angle against the grain into about one inch strips. Sprinkle lots of vinegar over the meat. Place the coriander in a bag and lightly crush the whole coriander. 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 wire tray over night, in the fridge so that excess blood can drip out (you obviously need a tray to catch the blood in). Dip the biltong quickly into a water/vinegar mixture to remove surface salt. Hang the biltong to dry (4-5 days), it is ready to eat once it is hard and a dark reddish brown colour. NB in the UK, it is too humid to dry, what I do is use a wooden box with a conventional electric light fitted to the inside, and an old PC fan to remove excess humidity from the box, also note that you have to use common sense, wood is flammable and electric light bulbs get hot, and electricity and water do not mix (or blood or vinager etc), I will not accept responsibility for anyones incompetence either for eating spoiled beef, for burning their houses down, or for anthing else for that matter!
You can also buy it in the UK, but its quality varies substantially. Happy eating all.
Greg
WHAT YOU NEED:
1 kg meat-many different meats can be used
vinegar
slightly less than a table spoon of course salt
1/4 cup of brown sugar
1/2 cup of coriander (whole)
1/2 teaspoon pepper
Also for mold problems: bicarbonate of soda helps prevent mold if you have a problem
INSTRUCTIONS
Wash the meat. (i.e. get rid of blood and dye). Cut the meat at an angle against the grain into about one inch strips. Sprinkle lots of vinegar over the meat. Place the coriander in a bag and lightly crush the whole coriander. 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 wire tray over night, in the fridge so that excess blood can drip out (you obviously need a tray to catch the blood in). Dip the biltong quickly into a water/vinegar mixture to remove surface salt. Hang the biltong to dry (4-5 days), it is ready to eat once it is hard and a dark reddish brown colour. NB in the UK, it is too humid to dry, what I do is use a wooden box with a conventional electric light fitted to the inside, and an old PC fan to remove excess humidity from the box, also note that you have to use common sense, wood is flammable and electric light bulbs get hot, and electricity and water do not mix (or blood or vinager etc), I will not accept responsibility for anyones incompetence either for eating spoiled beef, for burning their houses down, or for anthing else for that matter!
You can also buy it in the UK, but its quality varies substantially. Happy eating all.
Greg
): It's the first thing i buy whenever i touchdown in Cape Town!
