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Biltong

Biltong is a traditional Southern African recipe (most well known from South Africa) for a classic dish dried beef dish seasoned with black pepper and coriander. The full recipe is presented here and I hope you enjoy this classic Southern African version of: Biltong.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+drying)

Serves:

6

Rating: 4.5 star rating

Tags : Beef RecipesSouthern-africa Recipes


Ingredients:

Silverside or rump of beef
rock salt
bicarbonate of soda
coarsely-ground black pepper
coarsely-ground coriander seeds
cider vinegar

Method:

Make sure that your work surfaces are clean and that all your implements are sterilized. Cut the been into 1/5cm thick strips with the grain (you are aiming for pieces some 15cm long). Sprinkle each piece liberally with a 5:1 mixture of rock salt and baking soda. Allow to stand for an hour then scrape off the excess salt with a knife. Add the vinegar to a bowl and dip the meat in this for a second or so (just so that the beef is coated in the vinegar. Allow the excess vinegar to drip off then sprinkle the ground pepper and ground coriander all over the meat (you can also add other spices such as paprika and cayenne pepper or even saltpetre).

The next step is to dry the meat. You can hang the strips up on a line in a cool place with a fan blowing over it. You can also make a drying box. This is a wooden box with air holes drained in it. Several lines span the top of the box and you hang the biltong from these. At the base of the box is a 60W light-bulb and it's this that provides the heat source. Holes need to be drilled at the bottom and top of the two sides of the box so that air circulates upwards through the box. The biltong is ready when it's hard on the outside but still soft in the middle. You can also use this method to dry game such as venison and wild boar as well as beef and lamb.