Biltong - 1kg - Whole Sticks - Original Flavour

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Optionally, add the bicarbonate of soda and give it a good mix through. As soon as the froth disappears remove the meat from the wet cure and pat it dry with a paper towel. This step takes about 15 to 20 minutes.

Remove the spiced strips from the dish and rinse in the vinegar/water mix from 2 above. Most of the spices on the outside of the meat should rinse off. Squeeze or pat dry. Leave more or less of the spices to your taste. The final product will taste great; you only need a sharp knife to cut the meat and enjoy it. If you like this biltong recipe, you might also want to look at our Biltong Chutney Recipe! Chutney Biltong Recipe If you have time, this is a perfect biltong recipe. You need two bowls. You will need to spend some time roasting the coriander before you start the process. A fridge - Make sure it's spotlessly clean and not overcrowded with foods. Fridges are pretty efficient at drying out food that's left uncovered, and likewise with curing meat. Don't let the meat touch any other meat or the sides of the fridge. Every part of the meat should be able to breathe and dry. If you slightly roast the coriander seeds in a pan before crushing them this releases the additional flavor of the seeds. You can also put the seeds into the microwave for 20-30 seconds to cook them slightly.Instead, it is soaked in a salt-and-vinegar brine before being hung to air-dry. This drying and aging process can last for as long as 1–2 weeks before it is ready to eat ( 3). Use different cuts of meat and ingredients They learned to preserve fruit and vegetables and dried meat, an essential part of the daily routine and provided food in the winter months. History We recommend using Silverside or Topside cuts as these cuts of beef work well. In addition, you can use game meats like kudu, impala and springbok. Traditional Biltong Recipes

The simplest, if you have space and live in a dry, breezy climate, is to build a simple wooden frame and close the walls with fine mesh wire. This is what my grandfather did and it worked perfectly. You can change the quantities of the ingredients to make more if required. What Vinegar Do You Use to Make Biltong?The longer you hang the meat, the drier it gets, depending on your climate conditions and location. Salt and vinegar both act as detergents against bad bacteria by displacing water and lowering the Ph level. Mix 3/4 white vinegar and 1/4 Worcestershire Sauce into a large flat dish deep enough to cover the meat strips. Lay the strips in the vinegar mix for 2-4 hours to absorb and begin the curing process.