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Biltong/Jerky
Nb persons: 0
Yield: 800g
Preparation time:
Total time:
Source: Gavin Grabe
| 1.5kg | Lean beef, (or venison) from YOUNG ANIMAL |
| 50ml | Course Salt |
| 15ml | Brown Sugar |
| 1ml | Saltpetre |
| 2ml | Bicarbonate of Soda |
| 1ml | Freshly ground Black pepper |
| 25ml | Whole Coriander Seeds, roasted and ground |
| 40ml | Vinegar |
1. Following the grain, cut the meat into strips about 300mm long, 50mm wide and 25mm thick
2. Trim Away any sinews and fat
3. Mix all the ingredients except the vinegar and rub it into the meat strips.
4. Arrange the strips in a plastic or enamel container with the thicker cuts at the bottom and the thinner ones on top. Sprinkle each layer with a little vinegar and leave overnight in a cool place
5. Next day insert hooks or string through the top of each strip. Dip the strips in a mixture of 2.5L boiling water and 175ml vinegar.
6. Hang in a draught in the shade to dry. This takes 14-25 days, or until the biltong is dark brown on the outside and moist and red inside
7. Store in a muslin bagto allow free air circulation ir slice and keep in a jar in the fridge.
8. Biltong, especially beef can be stored in the freezer to prevent further drying.
Note: I like my biltong very, very dry. I like it very spicy and quite salty so I add a little extra salt and let it hang en extra 10 days
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