Biltong

search

Biltong

Ingredients

  • For every 25 kg of meat allow
  • 1 1/4 kg good salt
  • 250 milliliters brown sugar
  • 50 milliliters bicarbonate of soda
  • 20 milliliters saltpetre
  • 25 milliliters ground pepper
  • 100g coarsely ground coriander seed

Instructions

Cut meat across the grain into 5 - 7 cm thick strips, trying to leave some fat on each piece. Mix salt, sugar, bicarbonate, saltpetre and coriander and rub this into the strips of meat. Layer meat in plastic or enamel container and sprinkle a little vinegar over each layer. Leave for 24 - 48 hours. Dip meat into a mixture of 500 ml vinegar and 5 litres water. Pat dry, then hang on s - shaped wire hooks about 5 cm apart, free air circulation, for 2 - 3 weeks. If weather is not cool, make strips about 2 cm thick. When dry (the degree of dryness is a matter of personal taste) slice thinly and serve with beer.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Trending Now

Close Window