1/1 Photo of South African Biltong
stephan gates terrific version of biltong, essentially air dried beef. The cook time is zero but none of the times include up to 20 days hanging
My Private Note
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- 1Cut the beef into strips about 4cm thick. Pack the meat into a smallish bowl, so that it fits tightly.
- 2Add the vinegar and Worcestershire sauce. Leave for 30 minutes.
- 3Meanwhile, mix the coriander and pepper together in another bowl.
- 4In a third bowl, mix the salt, sugar and bicarbonate of soda together.
- 5Remove the meat from the marinade, but reserve the marinade for later use.
- 6Add the beef to the bowl of spices, mixing it around until evenly coated. Save any spices that don't stick.
- 7Bury the spiced beef in the salt and the sugar mixture and leave it for 3 hours.
- 8Remove the beef from the brine and dip it back into the reserved vinegar marinade for another 5 minutes.
- 9Remove the beef from the marinade and using the vinegar, wash all the salt off (don't skip this bit or the biltong will be unbearably salty).
- 10Squeeze the beef to remove as much liquid as possible. Roll in the spices once more. The meat is now ready for hanging.
- 11Cut lengths of string, and tie them tightly around one end of each beef strip. Tie the string to the top of your hanging contraption and make sure that they hang freely without touching anything on the sides or bottom.
- 12Leave the strips hanging for 3-20 days in a warm, dry place. It is difficult to say exactly how long it will take for the biltong to reach the correct stage, it's basically when the meat is as tough as old boots!
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Nutritional Facts for South African Biltong
Serving Size: 1 (87 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 68.7
- Calories from Fat 1
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 19564.6 mg
- Total Carbohydrate 16.8 g
- Dietary Fiber 0.5 g
- Sugars 15.1 g
- Protein 0.2 g
The following items or measurements are not included:
filet of beef