Biltong
Posted: Wed Apr 04, 2007 10:22 am
A friend of mine in Africa sent me this bitong recipe,
Ingredients:
12 kg of top side beef
300 gms coarse salt
90 gms brown sugar
15 ml bicarb of soda ( 1 teaspoon is approx 5 ml)
15 ml ground black pepper
50 gms coriander (crushed and sauteed)
300 ml vinegar.
Method.
Cut the meat into long strips and about 25mm square.
Mix all dry ingredients and the coriander.
Place meat in a tray and salt each layer with the dry ingredients.
Sprinkle with vinegar
Leave over night
Dip the strips of meat into warm vinegar water solution, (375 ml vinegar in 5 Lt of boiling water)
Hang strips of meat in a cool drafty place.
Biltong is ready to eat when it is a rubbery texture.
Ingredients:
12 kg of top side beef
300 gms coarse salt
90 gms brown sugar
15 ml bicarb of soda ( 1 teaspoon is approx 5 ml)
15 ml ground black pepper
50 gms coriander (crushed and sauteed)
300 ml vinegar.
Method.
Cut the meat into long strips and about 25mm square.
Mix all dry ingredients and the coriander.
Place meat in a tray and salt each layer with the dry ingredients.
Sprinkle with vinegar
Leave over night
Dip the strips of meat into warm vinegar water solution, (375 ml vinegar in 5 Lt of boiling water)
Hang strips of meat in a cool drafty place.
Biltong is ready to eat when it is a rubbery texture.