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.
- 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.
Using a sharp knife, following the grain of the meat, cut into 1-inch thick lengths and place in a non-metallic container.
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.
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.
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.
Test the readiness of the biltong every couple of days by squeezing the sides together with clean fingers.
Once ready, cut into thin slices with a sharp knife and enjoy.
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