Biltong

Name: Biltong
Ingredients: 2 kg Good quality red meat; 100 milliliters Brown Sugar; 30 milliliters Coarse Salt; 15 milliliters Bicarbonate of Soda; 125 milliliters Crushed Corriander; 125 milliliters Red Wine Vinegar; 1 tablespoon Cracked Black Pepper; 1 tablespoon Paprika or Chilli Flakes

8 ingredients

8 steps

Ingredients

2 kg Good quality red meat
100 milliliters Brown Sugar
30 milliliters Coarse Salt
15 milliliters Bicarbonate of Soda
125 milliliters Crushed Corriander
125 milliliters Red Wine Vinegar
1 tablespoon Cracked Black Pepper
1 tablespoon Paprika or Chilli Flakes

Directions

1

Use a good quality red meat.
2

250g Steaks are about the right size. Rub and massage with the vinegar.
3

Mix the dry ingredients.
4

Cover the meat generously with the dry ingredient mixture.
5

Use a glass or stainless steel container and layer the meat, making sure the thicker pieces are at the bottom.
6

Refrigerate for about 12 hrs, mixing every couple of hours.
7

Hang to dry in a well ventilated spot with small meat hooks.
8

Drying could take up to 4 or 5 days.