Biltong
This South African dried, cured meat is something special to the family and a much requested favourite at Christmastime. Use any marinade - just prepare enough to cover your meat. You will also need string and a warm place to hang your meat.
Ingredients
Serves: 4
- 1kg good quality beef cuts
- vinegar to sprinkle over
- marinade of your choice: traditionally a combination of coriander, sugar, salt and pepper
Method
Prep:10min ›
Extra time:7days drying ›
Ready in:7days10min
- Wash the meat. With the back of a big knife or a meat mallet, pummel the meat until softened.
- Sprinkle the vinegar over the meat.
- Place your meat into your prepared marinade. Place the marinaded meat onto a tray and in the fridge for a few hours, draining off the excess liquid when refrigerated.
- In a half and half vinegar/water solution, quickly dip the meat in to remove the surface salt.
- Make a hole in one end of the meat and thread some kitchen string through, tying it to the meat with some length on the other end.
- Hang/suspend the meat (put some paper down under it to avoid potential dripping!) in a warm place for about a week or so until it is dry.
- Consume at will.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
Thanks for sharing your recipe. I'm a big fan of biltong, but not sure if I could make my own regularly. Just not that patient enough. I usually just buy it as there aren't any biltong shortages here in the UK. It's like every South African and their grandma opened up a biltong shop online. I like the ones that don't put bad stuff in it. I like Isle of Wight Biltong, Just Eat Biltong and British Beef Jerky. Your recipe was very thorough and delicious! - 10 Dec 2012
The meat should be placed in the Biltong King dehydrator for 2-3 days. Available from creativehomeproducts.co.uk - 12 Feb 2013
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