Biltong is one of those things that everyone has their own opinion of... how to salt, how to spice, how wet/dry it should be, etc. This is my personal favourite recipe which is simple and straight-forward. It is excellent as is, but feel free make changes to the spice mixture to suit your tastes.
- Trim excess fat off the meat.
- Slice meat along the grain no thicker than 1.5cm.
- Cut those slices into strips of 3-5cm wide.
- Combine sugar, baking soda and black pepper.
- Roast coriander in a pan over a medium heat for 2 minutes and then crush it fine.
- Mix into the sugar mixture.
- Pour vinegar into a flat dish and drag meat strips through the vinegar coating them well.
- I use my cooler box for this next step in the process: sprinkle a handful of salt over the bottom of the cooler box and cover with a layer of meat strips.
- Sprinkle the meat with a layer of salt and then the spice mixture.
- Keep layering the meat, salt and spices finishing with a layer of salt and spices.
- Close cooler box and leave to stand for 24 hours.
- Discard any left over vinegar.
- When you open the cooler box, there will be a lot of water drawn from the meat and the salt should be dissolved.
- Take the meat out of the cooler and place on a tray.
- Remove any large pieces of salt that may still be on the meat.
- It is your choice if you still want to pat the meat dry, I never do.
- Discard the water in the cooler.
- Using a paperclip opened to resemble an "S", hook each meat strip and hang to dry.
- I use a biltong box because the biltong is dry within 3 days of hanging - conventional methods take much longer.
THis was a easy snack to make but I got impatient waiting for the biltong to dry because I wanted to eat it right away! I used some biltong spices I bought on the internet but used your method.
I convinced DH that I would make biltong this year, as that is normally his speciality over summer... somewhat reluctantly he "gave in" but kept a careful eye on the "new spices" "roasting of coriander" and placing in "cooler box" !!!! After 24 hrs hubby hung up the meat in the pantry and is keeping a watchful eye.... I will update when the meat is dry! (we don't have a biltong box) - Can't wait! Thank you Boekenpop for the ease of making biltong and your method of culminating all the spices - 5 stars - update, biltong came out really good, next time I need to get kosher salt... but, really good, thanks very much for sharing.. a firm keeper for next year's winter must do's