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Biltong Recipe

Ingredients

How to make it

  • Trim the excess fat off the meat (I do, but some people like it), and slice into long fat strips.
  • Get a marinating dish. Sprinkle 1 tsp rock salt and 1 good teaspoon brown sugar on the bottom of the dish.
  • Layer 2 layers of meat on top.
  • Season with 3 pinches bicarb soda, 1 tsp south african meat spice, 1 good tsp corriander, 1 good tsp brown sugar.
  • Layer another 2 layers of meat on top and re-season.Repeat until all the meat finished.
  • Pour half cup white vinegar over the meat. (It should fizzel when you pour it on).
  • Leave in the fridge for 6-12hrs to marinade in it's own juices.
  • Squeeze out excess liquid and hang in the biltong cupboard.
  • Dry with fans for 24-48hrs depending on thickness of meat, and then let hang for a few days (make sure flies can't get to it).
  • Ready to eat, or can be frozen for later.
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The Cook

philfull Auckland, NZ

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