Recipe

Biltong - South African Jerky Recipe

	Ristows / All my dishes 1 year, 3 months ago Difficult to find somebodi in South Africa who does not like biltong. We like to think that we are the only place where you will find it, but there are sinilar products in USA, Argentina, Australia, etc. Modern biltong is not as salty as the old st... More Prep:180m Servings:12	Ristows
	biltong

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Fans

capedread

elgab89

quaziefly

Ingredients

10 kg Venison

100 - 200 mℓ salt

150 mℓ Brown sugar

150 mℓ coriander (10 Tablespoons)

250mℓ vinegar

10 mℓ Saltpetre

Directions

The use of slatpetre as a meat additive gives the meat a good red colour, but is in disfavour in certain countries

Toast coriander seed for about 5 minutes in a hot dry pan.

The best meat with least sinews ensures the best quality biltong. In decreasing order of quality is fillet, eye muscle, rump, silverside, thick flank top of shoulder

Cut meat into pieces along the grain of the meat. 25mm(1 in) thick x 50mm (2 in) wide. Thinner will dry quicker

Mix meat and all other ingredients thoroughly, then pack meat tightly in layers in a non-aluminium container and allow to stand for 6 - 12 hours

Hang on a drying line with small meat hook or pegs

Allow to hang until desired dryness is achieved (About half weight should be lost)

Wrap in cling wrap and freeze

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Comments

elgab89 1 year, 3 months ago said:
Wow, I know my husband would love this!

capedread 1 year, 2 months ago said:
Hey hello, or should I say dag se! and a big welcome to the site, am from ZA myself, but a townie so not so good with the venison slaughtering myself but not opposed to eating it,ha ha, is so true what you say about braai's being a ritual, my husband is English and can't braai for toffee so is MY job and I love it as back home it's the man's job and was never allowed near the braai unless I was bringing the guys a beer!

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