Posted: Wed Dec 20, 2006 3:20 pm Post subject: marks biltong recipe
some vinegar
less than a table spoon of course salt ,sea salt is my preference
1/4 cup of brown sugar
1/2 cup of coriander (whole)(get it at a bulk food store)
1/2 teaspoon pepper
string
Wash the meat.
Cut the meat at an angle against the grain into about one inch strips.
Sprinkle vinegar over the meat
Place the coriander in a bag and lightly crush the whole coriander so that the effect of the coriander will be greater.
Make the "biltong mix" by combining the course salt, brown sugar, coriander, black pepper.
Dip the meat into the "biltong mix" until all the mix is used up.
Place the meat in a tray for a few hours, or over night, in the fridge.
After a few hours dump any blood that has seeped out of the meat.
Dip the biltong quickly into a water/vinegar mixture to remove surface salt.
Hang the biltong by making a very small incission through the slice of meat with a knife about an inch from the end of the meat.
Cut the string into about 10 inch strips which are placed through the meat and tied to form a loop.
Hang the biltong in a place not to far from an electrical outlet by taking the loop of string and place it on the hook or nail or hangar or whatever device you have created to suspend the meat.
To dry the meat turn on the light(regular light bulb) and the fan and leave for about 4-7 days depending on humidity, temperature and taste.
you can freeze it if you have any surplus and grate it .put on baking tray in the oven for 10 mins on low heat then jar with a resealable lid and use in cheese omelletes and pasties _________________
Here are some photos. A lot of people say biltong is similar to Jerky but I think there's very little comparison, they are both dried meats but in my opinion that is where the similarity ends. Biltong is traditionally a South African air dried meat. It is made from fillets of meat (usually beef but often made from game and ostrich) which are cut into strips along the grain, they are then salted, rinsed in vinegar, spiced and left to dry.
Ingredients:
A lump of beef. You can get away with using any cheap beef, but the better quality cuts will naturally result in better biltong.
Coarse sea or rock salt
Apple cider vinegar
Whole coriander seeds (don't use ground coriander)
Ground black pepper
Meat hooks or butchers string
In cooler damper climates like the UK you'll need a box for drying the meat (see end for a picture)
If you're using meat hooks I recommend you sterilise them. I place them in a pan of water and allow to simmer whilst I'm preparing the meat.
Cut the meat, along the grain, into strips about half to one inch thick. The thicker you cut the longer it takes to dry. The lump of meat pictured above has firstly been cut in half. I plan to make the biltong in two batches because my drying box isn't big enough. Also, you don't want the slices too long otherwise they'll hang too close to the lamp in the drying box and cook rather than dry.
Place the slices of meat into a tray or dish, layering generously with the coarse salt. Leave for 1 hour. The longer you leave the meat, the saltier it will taste.
After the hour, scrape the salt off the meat. Do not wash it off. Put the corriander seed into a mortar and pestle and grind roughly. Pour the vinegar into a bowl.
Take the strips of meat and dip them into the vinegar for a second or so, just to coat the meat in vinegar. Grind over some black pepper, sprinkle both sides with the ground corriander seeds. Using a knife make an incision at one end of the meat and thread a meat hook through the strip of meat.
For the drying box we use a wooden chest. It was one of those cheap ones from B&Q made from untreated pine. It stands on end so that the lid is now a door (see photo below). A light bulb is fitted at the bottom, air holes are drilled through for ventilation (top and bottom), and dowell rails are fitted at the top for the meat to hang from.
Hang the meat in the box for approximately one week. Depending on the thickness of the meat and external conditions it may take more or less time. When you hang the meat make sure the pieces are nicely spaced to allow good air movement around the meat. Check the box daily to make sure the light bulb hasn't popped.
That looks great and I can imagine its very tasty. Suspect lloyd will be suitably inspired. However, going to show my ignorance now , I'm not sure how you eat it........
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, I'm not sure how you eat it........ 