PERFECT BILTONG RECIPE
A Biltong recipe that produces consistent results with an authentic, traditional spice mix
Provided by Greedy Ferret
Categories Snack
Number Of Ingredients 6
Steps:
- 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 (2.5cm) thick lengths and place in a non-metallic container.
- Combine all the spices and sprinkle into the meat. Sprinkle the vinegar on and rub everything in thoroughly whilst turning the meat with your hands.
- Cover the container and let your 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 your biltong box, or in a well aired, ventilated space with a fan blowing gently to increase air flow. Do not point a fan directly at the meat (to avoid case hardening). Make sure none of the pieces are touching. Place some newspaper below the meat to catch any liquid.
- Drying times will vary with humidity, airflow and temperature. Test the readiness of your biltong every couple of days by squeezing the sides together with clean fingers. If you feel any give in the meat, it's still 'wet' inside.
- Once ready, cut into thin slices with a sharp knife and enjoy some of the best meat you'll ever eat.
HOMEMADE BEEF JERKY
Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 6h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight.
- Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil.
- Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet.
- Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.
Nutrition Facts : Calories 285.5 calories, Carbohydrate 13.9 g, Cholesterol 80.5 mg, Fat 10.5 g, Fiber 0.9 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 2178.6 mg, Sugar 7.1 g
BEEF JERKY BILTONG FLAVOURING
I found this recipe elsewhere. I love my beef jerky but could not find any good recipes for any. I found this somewhere years ago and have been using it ever since. you can adjust the recipe up and down or add other herbs easily.
Provided by warramungas
Categories African
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the Pepper, coriander, salt and brown sugar together thoroughly.
- Slice the meat into 1 cm thick slices about an inch wide.
- Place a layer of meat in a plastic container and sprinkle lightly with the vinegar.
- Sprinkle the spices over the top of the meat without completely drowning it.
- Place another layer of meat on top of the first and repeat the vinegar and spices steps until all the meat is used up.
- Leave in the fridge for 3 hours
- Remove and mix it all up thoroughly so that all the spices are evenly spread through the meat.
- Drain any excess fluids from the container and return to the fridge for a further three hours. The longer it stays in the fridge the stronger the spice flavours become.
- Remove and place in your dehydrator until dried to your satisfaction. (12 to 24 hours in my dehydrator).
- Eat and enjoy.
Nutrition Facts : Calories 1583.3, Fat 161.1, SaturatedFat 66.9, Cholesterol 224.7, Sodium 4784.3, Carbohydrate 12, Fiber 1.2, Sugar 8.9, Protein 19.1
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