Use the following method to make your Biltong. But beware, quantities are given as approximates only, so if you are still a novice at Biltong making, rather use some of the other recipes until you become more adept at gauging spice quantities, soaking periods etc.
This Biltong is made by “feel” more than anything else. But, get your balances right and you will produce some of the most delicious Biltong imaginable!!
Make a note of the quantities of spice you use so that you can adjust this, if necessary, with subsequent batches you make.
You will soon end up with your own particular brand of Biltong, tasting simply out of this world.
- 2 kg roasting beef.(Silverside, Topside or such)(London Broil)
- Roughly ½ cup of brown vinegar.
- About ¼ cup of Worcestershire sauce.
- Some good quality rock salt. About a cup should do.
(Not normal coarse salt or sea salt!
- About ½ cup of soft brown sugar.
- White pepper.
- Roasted ground coriander.(a very important spice in Biltong so be liberal!!)
- A teaspoon of bicarbonate of soda, especially if venison or a lower grade of meat is used.
Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other.
- Dust the meat with some white pepper, the bicarbonate of soda and coriander.
- Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish.
- Layer the meat in the dish with the thicker pieces at the bottom.
- Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce.
- Sprinkle a little more salt and sugar.
- Ensure that you utilize the spices in such a manner that they run out just as you pack the last pieces of meat in the dish.
- Let the meat draw in its own brine for about 12 hours.
- Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat.
- At this stage you may want to press some more coriander and coarsely ground black pepper into the meat, but make sure that you take note of the proceedings so that you are able to make adjustments later, if necessary, with subsequent batches.
- Skewer the meat and hang.
- In the Biltong Cabinet it will take 3-4 days to dry.
Keep a fan blowing on it in a cool dry place ifyou dont have a Cabinet