Ingredients:
Whole pepper corns & Whole coriander seeds mixture (1 part pepper to about 10 parts coriander – depending on taste)
Dry spices:
10-20ml Coriander
10ml Pepper
1-1 ¾ cups rock salt
1/3 cup brown sugar
Liquid:
200 ml Brown vinegar
50ml Worcestershire sauce
Meat:
Rump steak or other decent biltong meat. Cut into strips of about 2 cm wide. I’ve tried “Blade steak” DO NOT GO THERE!! It was tough and sinewy. Not worth trying to save some money on cheap meat.
Method:
Mix all dry spices together
Mix the 50ml Worcestershire sauce with the 200 ml Brown vinegar in a small bottle.
In a flat dish, dribble a thin layer of liquid; sprinkle some dry spices over this. Then place a layer of meat on this. Dribble some of the liquid on the meat (enough to make a thin film of liquid on the meat) and sprinkle some dry spices over this layer. Place another layer of meat and repeat the cycle of liquid and dry spices.
Cover and place in fridge or cool place for about 6-8 hours. Remove all the meat from the dish. Add a good dash of vinegar to the gravy in the dish. Add two cups of warm water. Rinse all the pieces of meat in this solution to remove excess salt. Pat the meat dry with paper towels. Use a spice grinder to grind the mixture of pepper corns and whole coriander over the pieces of meat. Pat the ground spices into the meat to have the spices stick firmier.
Hang to dry!! In a decent box with a good fan it will dry in about two days.
A friend of mine, Stephen from Wodonga, lies his meat in rock salt for about an hour. Rinses it off with apple cider vinegar and water. He then grinds the coriander and pepper onto the meat and hangs. It tastes good and seems less work.
In my box the biltong dries in about 2 days.
Feel free to recommend improvements or to ask for more details.
Ingredients:
Whole pepper corns & Whole coriander seeds mixture (1 part pepper to about 10 parts coriander – depending on taste)
Dry spices:
10-20ml Coriander
10ml Pepper
1-1 ¾ cups rock salt
1/3 cup brown sugar
Liquid:
200 ml Brown vinegar
50ml Worcestershire sauce
Meat:
Rump steak or other decent biltong meat. Cut into strips of about 2 cm wide. I’ve tried “Blade steak” DO NOT GO THERE!! It was tough and sinewy. Not worth trying to save some money on cheap meat.
Method:
Mix all dry spices together
Mix the 50ml Worcestershire sauce with the 200 ml Brown vinegar in a small bottle.
In a flat dish, dribble a thin layer of liquid; sprinkle some dry spices over this. Then place a layer of meat on this. Dribble some of the liquid on the meat (enough to make a thin film of liquid on the meat) and sprinkle some dry spices over this layer. Place another layer of meat and repeat the cycle of liquid and dry spices.
Cover and place in fridge or cool place for about 6-8 hours. Remove all the meat from the dish. Add a good dash of vinegar to the gravy in the dish. Add two cups of warm water. Rinse all the pieces of meat in this solution to remove excess salt. Pat the meat dry with paper towels. Use a spice grinder to grind the mixture of pepper corns and whole coriander over the pieces of meat. Pat the ground spices into the meat to have the spices stick firmier.
Hang to dry!! In a decent box with a good fan it will dry in about two days.
A friend of mine, Stephen from Wodonga, lies his meat in rock salt for about an hour. Rinses it off with apple cider vinegar and water. He then grinds the coriander and pepper onto the meat and hangs. It tastes good and seems less work.
In my box the biltong dries in about 2 days.
Feel free to recommend improvements or to ask for more details.