Biltong Recipe

Biltong

Biltong is most likely the beloved South-African snack pick any time. This is a cured, dried, and spicy meat that is difficult to keep your hands off. It can be equated to the American version of beef jerky which is not as close to being as sweet as Biltong. With several servings of this dish available, a good number of people go for Beef biltong which continues to be one of the favourites.

Even so, the venison biltong is also popular with most users. It can also served more unconventionally as chicken biltong if that is what you prefer. The bottom line is that this kind of meat is served as a snack in almost all social gathering, with nearly all potjiekos recipes including it as a major ingredient. The following recipe may come in handy.

Ingredients

• 100 ml brown sugar
• 2 kg meat
• 15ml bicarbonate soda (this softens the meat)
• 30 ml coarse salt
• 125 ml red wine vinegar
• 125ml crushed coriander seeds
• 1 table spoon of paprika or chilli flakes
• 1 tbsp cracked black pepper

Method

Make use of good quality meat preferably the silverside or use the topside

Slice your meat, with the grain into specific measurements, preferably 1 cm thick x 2 cm wide strips. The strips should be 20 cm in length and have strips thoroughly rubbed with the vinegar.

Mix the salt, black pepper, crushed coriander seeds, sugar, bicarbarbonate of soda, and paprika together in a bowl to create the rubbing mixture.

Rub your spice mixture into all meat pieces.

Using a glass or with your stainless-steel container, arrange the meat in layers and ensure that the thicker pieces are at the bottom.

Let the container be covered using a cling film and then refrigerate for 12 hrs while mixing after every few hours to let the meat flavours get infused evenly.

Hang the pieces of meat up so that they can dry in an area that is well ventilated.

You should dry the meat for about 4-5 days, based on your personal preference.