How To Make Biltong
Switch up your usual snack and enjoy chewy South African beef jerky in this easy biltong recipe that's air-dried to perfection.
Ingredients
- 4 lb beef, silverside or toprump
- 5 tbsp brown malt, or cider vinegar
- 2½ tbsp coarse salt, or 2% of the meat weight
- 2 tsp ground black pepper
- 2 tbsp coriander seed
- 1½ tbsp brown sugar
Instructions
- Toast the coriander seeds in a dry pan, then grind down in a pestle and mortar or spice grinder. It should be mostly powder, with a few pieces of seed shells left in.
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Using a sharp knife, following the grain of the meat, cut into 1-inch thick lengths and place in a non-metallic container.
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Combine all the spices and sprinkle them into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat by hand.
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Cover the container and let the biltong cure for 24 hours in the fridge, turning and rubbing through the meat occasionally.
- Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
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Add a hook to the thickest end of each length. Plastic-covered paper clips make for a cheap solution. Hang in the biltong box, or in a well aired, ventilated space with a fan blowing gently to increase airflow. Do not point a fan directly at the meat. Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
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Test the readiness of the biltong every couple of days by squeezing the sides together with clean fingers.
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Once ready, cut into thin slices with a sharp knife and enjoy.
Nutrition
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