Contributed By: goosiepoosie
passed down
A savoury dried meat - a great South African delicacy
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Total Preparation Time: 45 minutes
Ingredients: Beef
Actual Cooking Time: No Cooking Required
Number of Servings: More than 10
Meal Type: Snack
Ingredients
12.5 kg Beef (Fillet,rump or sirloin)
560g Fine salt
125ml Brown sugar
25ml Bicarbonate of soda
10ml Saltpetre (optional)
12.5ml Milled pepper
125ml Coarsely ground coriander
250ml Brown vinegar
2.5 litres Warm water
Preparation
Cut the meat along the natural dividing lines of the muscles down the length of the whole leg, or a portion of it
Cut the pieces into strips of about 5-7cm thick, with some fat on each strip.
Mix the salt, sugar, bicarbonate of soda (this makes the biltong tender), saltpetre, pepper and coriander together and rub the mixture into the strips of meat.
Layer the meat - with the more bulky pieces at the bottom - in a wooden, earthenware, plastic or enamel container and sprinkle a little vinegar over each layer.
Leave the meat in a cool place for about 1-2 days, depending on how thick the meat is and how salty you want it to be.
Mix the vinegar and water and dip the biltong into it (this makes it shiny and dark). Pat the pieces of meat dry and hang them up on S-shaped hooks - or use pieces of string - about 5cm apart (so that the air can circulate freely among the strips of meat), in a cool, airy place.
Leave for 2-3 weeks until the biltong is dry.
MAKES ABOUT 10KG
Cook's Notes
Nutrition Information