About this recipe: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.
1kg good quality beef cuts
vinegar to sprinkle over
marinade of your choice: traditionally a combination of coriander, sugar, salt and pepper
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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.
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