Biltong

READY IN: 96hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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