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Biltong - South African Jerky Recipe

Ingredients

How to make it

  • 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

Reviews & Comments 2

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    " It was excellent "
    capedread ate it and 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Wow, I know my husband would love this!
    Was this review helpful? Yes Flag

The Cook

ristows KOKSTAD, ZA

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