South African Biltong Recipes

PERFECT BILTONG RECIPE

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.

SOUTH AFRICAN BILTONG

Steps:

• Cut the beef into strips about 4cm thick. Pack the meat into a smallish bowl, so that it fits tightly.
• Add the vinegar and Worcestershire sauce. Leave for 30 minutes.
• Meanwhile, mix the coriander and pepper together in another bowl.
• In a third bowl, mix the salt, sugar and bicarbonate of soda together.
• Remove the meat from the marinade, but reserve the marinade for later use.
• Add the beef to the bowl of spices, mixing it around until evenly coated. Save any spices that don't stick.
• Bury the spiced beef in the salt and the sugar mixture and leave it for 3 hours.
• Remove the beef from the brine and dip it back into the reserved vinegar marinade for another 5 minutes.
• Remove 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).
• Squeeze the beef to remove as much liquid as possible. Roll in the spices once more. The meat is now ready for hanging.
• Cut 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.
• Leave 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!

BILTONG

Steps:

• First, prepare the beef: cut 1/2-inch (1.25 cm) thick strips along the grain, and make each strip is around 6 inches (15.25 cm) long.
• Season the meat with salt on each side. Leave it for one hour or longer if you wish your biltong to be saltier. Then, use a knife to scrape off the excess salt.
• Put some vinegar in a bowl - you can use apple cider vinegar or any other to your liking. Brush vinegar on the meat, but do not dip.
• Next, season the meat by rubbing pepper and coriander on all sides.
• Dry the meat by choosing one of the following methods: either hang it in a dry and cool place and turn on the ventilator, or dry the meat in a biltong box - a sealed wooden or cardboard box with holes with a 60w light bulb.
• Dry the meat for 3-4 days - it needs to be hard on the outside and a little bit moist on the inside. Do not consume if the meat turns green.

BILTONG

Steps:

• 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.