Biltong(South Africa)


  • Beef (preferably the outside of the hind leg – silverside)
  • rock salt
  • coarsely ground black pepper
  • coarsely ground coriander
  • Vinegar

First prepare the beef: Cut the meat into strips 5,90 inc long and 0,59 inc  thick.

Add salt to both sides of the meat. If you want your biltong to be saltier, leave it for an hour or longer. Then, use a knife to scrape off the excess salt.

Put some vinegar in a bowl – you can use apple cider vinegar or any other vinegar you like. Apply vinegar to the meat, but do not immerse the meat in vinegar.

Next, season the meat by rubbing the pepper and coriander on all sides.

Dry the meat by choosing one of the following methods: either hang it in a dry, cool place and turn on the fan, or dry the meat in a biltong box – a perforated, closed wooden or cardboard box with a 60w bulb.

ENJOY YOUR MEAL
 

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