Biltong can be thought of as South African jerky. It is seasoned, dried meat that can be used like you would bacon or jerky. The process to make biltong is easy, but it will require several days of drying. This is much easier if you have a food dehydrator, but an electric fan and a shadeless lamp will suffice. This recipe turns out best if you have a cool, dry space in which to hang the meat while it is drying.
Things You'll Need
- Small electric fan
- Small lamp with the shade removed
- Large paper clips or hooks
- 2 bowls
- Zip-top bag (1-gallon size)
- 1/2 lb. beef or game
- 1 tbsp. Kosher salt
- 1/2 cup whole coriander
- 1/4 cup brown sugar
- 1/2 tsp. ground black pepper
- 2 tsp. baking soda
Rinse off the meat in water and slice into 1-inch-wide strips at an angle with the grain of the meat.
Dip the meat strips into the vinegar and remove to another bowl.
Place the whole coriander into a zip-top bag and crush coarsely.
Put the salt, black pepper, brown sugar and baking soda into the zip-top bag with the crushed coriander and combine.
Place the meat into the zip-top bag, seal the bag and shake to coat the meat. Remove the meat, put it on a tray and into the refrigerator overnight to marinate.
Drain off the juices from the tray and dip the meat into vinegar to rinse off salt on the exterior.
Place the meat in a food dehydrator and dry according to the manufacturer's directions. If you do not have a dehydrator, skip this step and make your own drying room.
Cut a hole about 1 inch from one end of the meat with a sharp knife.
Cut the string into 10-inch lengths and thread through the hole in the meat. Tie the string into a loop and hang from a hook in a cool, dry place. Repeat with the remaining strips of meat.
Place a lamp with its shade removed and an electric fan near the meat to hasten the drying process. This will take about four to seven days depending on your environmental conditions.
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