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| How do I make biltong? |
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You will need, 2cm thick 15cm long strips of good quality beef, opinions vary on the type of cut, but silverside, rump or sirloin would all work well, you will need to make sure that it's cut with the grain.
- Liberally sprinkle rock-salt on each side of the pieces of meat and let them stand for an hour. The longer you let it stand the saltier it will become.
- After the hour, scrape off all the excess salt.
Then get some apple-cider vinegar and brush (do not dip) the strips of meat with the vinegar until well coated, make sure to remove any access vinegar by holding the meat upright allowing the vinegar to drain off.
- Sprinkle ground pepper and ground coriander over the meat.
- The meat is now ready to dry. There are two methods of drying. One is to hang it up on a line in a cool place and have a fan/heater blow on it. If you live in a humid environment you may need to build a biltong box and using a light bulb to dry your meat as the humidity can spoil the biltong.
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