Biltong Recipe 
African Recipes from Peter Brown and Razzle Dazzle Recipes

 

Biltong  - Dried Meat
First used by the Voortrekkers to preserve meat

BEEF OR VENISON STRIPS
GROUND BLACK PEPPER
BROWN VINEGAR
CRUSHED CORIANDER SEEDS
COARSE SALT

Cut strips of meat from the leg, shoulder or fillet with the grain +-5cm sq. and 12cm in length. If smaller it will take a shorter time to dry. Sprinkle liberally with salt and let stand for 2 hrs. Scrape off excess salt and dip meat in vinegar; sprinkle crushed black pepper and crushed coriander seeds all over the meat. Hang meat on hooks or with string in a cool dry place with plenty of air circulation; use a fan to circulate air if needed. Biltong should be ready in 4/5 days. The longer it is left the drier it becomes. Slice finely and enjoy

Should the air be humid or wet , take a cardboard box, punch holes in the sides for air circulation, make racks to hang meat and place over an electric light bulb

Back to African Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2012
That's My Home