Biltong, was first introduced by the Dutch travellers, Voortrekkers, who settled in South Africa during the 17th century, later migrating further inland. As there were no refrigerators in those days these adventurers needed a way of storing the meat so that it would not spoil. They would cure the meat using vinegar, salt and spices giving birth to Biltong.In keeping with tradition the recipe below uses Apple Cider Vinegar with a selection of herbs and spices.
Traditional Biltong Recipe.
Ingredients:
* Beef (Silverside or Toprump or Sirloin)
* Cider Vinegar
* Worcestershire Sauce
* Unrefined Brown Sugar
* Rock Salt
* Coriander Seeds
* Black Pepper Corns
* Bicarbonate of Soda (This will tenderise the meat and prevent mould)
* Lemon
* Butchers String or wire hooks (can be made from large paper clips).
Spice Rub, this recipe is based on 2kg of Beef.
Measure out 75g of rock salt, 35g of Sugar, 20g of Spice Mixture (10g Coriander & 8g of Black Pepper) and finally 1 Tsp Bicarbonate of Soda. This is only a guide and amounts can be adjusted for personal taste.
Take the coriander seed and toast in a dry frying pan until the seeds have darkened, then transfer to a bowl and crush with a spoon or wooden rolling pin. Crush the pepper, I find the rolling pin the best tool.
Drying Rub
3/4 measure of toasted and crushed coriander
1/4 measure of crushed black pepper
Marinade
1/2 Cup of Cider Vinegar
1/4 Cup of Worcestershire Sauce
The juice of 1/2 a lemon.
Cut the meat to the size you want, remember the thicker the strips the more time it will take to dry.
Place the strips of meat onto a dish large enough for the strips to lay flat. Coat both sides of the meat with salt. If you have enough meat to layer it use double the salt between layers, as it will need to cure twice the amount of meat. Leave the meat to salt for 1 hour based on strips about 1 inch thick.
After 1 hour scrape off the salt with a blunt knife, then using the rub, sprinkle on the bottom of the dish along with a little marinade, I use a spoon to distribute the marinade over the meat, then layer the meat sprinkling more rub and marinade as you go. Remember use the same rule as you did with the salt and double the amount between layers. Leave the meat to absorb the spices for 5 hours. After the first 2 hours mix the meat in the dish to maintain an equal coating of marinade.
After 5 hours take the meat out of the dish and wipe the spices off using a kitchen towel dipped in a little vinegar.
In the thickest end of the meat make a hole using a knife this will be used to hang the meat. Rub the meat with the Drying Rub. I have not been specific with amounts to use, as it will be down to personal taste. You will want to press the rub into the flesh so that it stays put during drying.
Hang the meat up and dry in a well-ventilated room, good airflow is the key to drying the meat. You can also use your Oven. Turn the Oven on so that only the light and fans are running, but do not use the heating elements. Hang the meat in the oven and leave for 24 hours. You can then take the meat out and hang to complete the drying process.
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| Here is some of my Biltong hanging amongst the grape vines, whilst on holiday in France. |
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| The finished product, great with a nice cold beer! |
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| A close up to give you a good idea of the amount of spices I use when hanging the meat. |
I plan on making some more Biltong in the future and I will then update this page.
If you want to make your own Drying Box (Biltong Box), then below are a few web sites showing how to make them.
I hope you liked this page and I hope you have a lot of fun making this tasty snack!
