Here you go guys, this is how I make my Biltong:
Biltong can be made from virtually any meat or venison but remember - the better the cut and grade of the meat, the better the Biltong. Topside or Silverside is perfect.
If you like fatty biltong (which actually tastes a lot better i think) make sure you get cuts of meat that have a lot of fat. You will lose approx 25%-30% of the weight of your meat.
IMPORTANT: First, be sure to sterilize all your hooks, knives, and working surfaces by washing well in hot water and soap.
Cut the beef into manageable pieces taking into account shrinkage. (Slice the meat with the grain and use a very sharp carving knife for the best results.)
Rub the vinegar into the meat. Any vinegar will do. This aids in the curing process and kills any bacteria on the meat.
Biltong spice can be bought on the Internet or even locally from a South African shop. Rub the biltong spice in to the meat. Try and get a nice even covering but don't be too heavy handed.
Biltong is greats when done right. Too much seasoning will make it too salty and rich and you will find you can only eat a little at a time.
Now stick it in the fridge for approx 24H. This kicks off the curing process and already in the next step you will see the meat has already begun to lose moisture.
After 24H you will already begin to see there is now liquid that has begun to be drawn out of the meat. This is a good sign your biltong is on it's way!
Now make little hooks from the paper clips and hang your meat. Be sure they don't touch and make sure they have plenty of room to air. You can hang your biltong anywhere as long as the area is dry.
Biltong can be made from virtually any meat or venison but remember - the better the cut and grade of the meat, the better the Biltong. Topside or Silverside is perfect.
If you like fatty biltong (which actually tastes a lot better i think) make sure you get cuts of meat that have a lot of fat. You will lose approx 25%-30% of the weight of your meat.
IMPORTANT: First, be sure to sterilize all your hooks, knives, and working surfaces by washing well in hot water and soap.
Cut the beef into manageable pieces taking into account shrinkage. (Slice the meat with the grain and use a very sharp carving knife for the best results.)
Rub the vinegar into the meat. Any vinegar will do. This aids in the curing process and kills any bacteria on the meat.
Biltong spice can be bought on the Internet or even locally from a South African shop. Rub the biltong spice in to the meat. Try and get a nice even covering but don't be too heavy handed.
Biltong is greats when done right. Too much seasoning will make it too salty and rich and you will find you can only eat a little at a time.
Now stick it in the fridge for approx 24H. This kicks off the curing process and already in the next step you will see the meat has already begun to lose moisture.
After 24H you will already begin to see there is now liquid that has begun to be drawn out of the meat. This is a good sign your biltong is on it's way!
Now make little hooks from the paper clips and hang your meat. Be sure they don't touch and make sure they have plenty of room to air. You can hang your biltong anywhere as long as the area is dry.
