BILTONG RECIPE


Biltong is South African dried meat. The word comes from Dutch with BIL meaning buttock and TONG meaning strip. Biltong is really good. Do not even think of comparing biltong to "beef jerky". Biltong is a delicacy that many South Africans love to eat. 
  1. Wash the meat.
  2. Cut 1 Kg of Silverside or Topside meat at an angle with the grain into about one inch strips.
  3. Sprinkle vinegar over the meat
  4. Place 1/2 cup whole coriander in a bag and lightly crush the whole coriander so that the effect of the coriander will be greater.
  5. Make the "biltong mix" by combining 1 level course or Kosher salt, 1/4 cup brown sugar, coriander, 1/2 teaspoon black pepper.
  6. Dip the meat into the "biltong mix" until all the mix is used up.
  7. Place the meat in a tray for a few hours, or over night, in the fridge.
  8. After a few hours dump any blood that has seeped out of the meat.
  9. Dip the biltong quickly into a water/vinegar mixture to remove surface salt.
  10. 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. 
  11. Cut the string into about 10 inch strips which are placed through the meat and tied to form a loop.
  12. Hang the biltong in a bilton box or near an electric fan. You can order a Bilton Drying Box from Anthony. Call him on 0724602532.
  13. To dry the meat turn on the light(regular light bulb) and the fan - The Bilton Box comes fitted with a bulb for this purpose. Leave for about 4-7 days depending on humidity, temperature and taste.
STORAGE DIRECTIONS

If you have any biltong left after a couple days then you are either a very lucky person or have added too much salt! Biltong can be frozen. It can be grated and used in such dishes as Biltong Frittata or Biltong and Cheese Quiche.
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