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Biltong
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Beef
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Description
A beloved South African cured, dried meat snack, similar to jerky but with a unique taste and texture due to its specific spices and curing process. Made from various cuts, often beef or game, and enjoyed by almost everyone.
Ingredients
- 1kg good quality beef (e.g., silverside, topside, eye of round) or game, cut into strips (approx. 2-3cm thick)
- 100ml (1/2 cup) Coarse salt (e.g., sea salt or pickling salt)
- 30ml (2 tbsp) Brown sugar (optional, for sweetness)
- 10ml (2 tsp) Ground black pepper
- 5ml (1 tsp) Ground coriander (roasted and coarsely ground is best)
- 250ml (1 cup) Brown vinegar (e.g., malt vinegar or red wine vinegar)
- Equipment: Biltong box (with fan and light) or a well-ventilated, cool, dry space, S-hooks or string.
Instructions
- Prepare Meat: Trim any excess fat or sinew from the meat. Cut the meat into strips, usually along the grain, about 2-3cm thick.
- Make Spice Mix: In a bowl, mix coarse salt, brown sugar (if using), ground black pepper, and ground coriander.
- Marinate: Dip each meat strip briefly into the brown vinegar, ensuring it's coated. Then, liberally rub the spice mix over all surfaces of each meat strip.
- Place the spiced meat in a non-metallic container. Cover and refrigerate for 6-12 hours (for thinner cuts) up to 24 hours (for thicker cuts). Turn the meat occasionally to ensure even curing. The meat will release some liquid.
- Hang to Dry: After curing, lightly pat the meat strips dry with paper towels. Thread each strip onto an S-hook or string.
- Hang the biltong in a biltong box (with the fan and light on) or in a well-ventilated, cool, dry room. Ensure there's good airflow around each piece.
- Drying Time: Drying time varies greatly depending on preference (wet, medium, dry), meat thickness, and environmental conditions. It can take anywhere from 3 days to 2 weeks.
- Wet/Medium: After 3-7 days, test a piece by cutting into it. It should be firm but still have a reddish-pink centre.
- Dry: For drier biltong, continue hanging until it's very firm.
- Storage: Once dried to your liking, remove from hooks. Store in a breathable paper bag in a cool, dry place, or freeze for longer storage. Avoid airtight plastic containers, as this can make it sweat and mould.