Ozbow

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.

hi mate dont make biltong yet ( will try that soon ) but make a lot of beef /venison jerky cheers

Hi nimrod I like the Jerky as well, its all good stuff, when doing a trip in South Africa we lived on biltong made from Kudu, Impala and even wart hog they were all good and I couldn't believe how much of it is sold in shops, some only sell biltong. This will give you a laugh at the mine the other day some one had placed a dehydrated flattened obviously a dunloped cane toad in a road killed Jerky manufactures plastic bag on the notice board , and I didn't have a camera with me ,

Cane toad jerky!!! Certainly someone with a sense of humour.

Jeff