Jump to content
Sign in to follow this  
savagman

Biltong

Recommended Posts

Trying something new....

South African Biltong

A delicious South African iconic treat you can make at home

 Course Appetizer, Snack
 Cuisine South African
 Prep Time 30 minutes
 marinating and drying time 4 days
 Total Time 4 days 30 minutes
 Servings 8
 Calories 213 kcal
 Author Darlene at International Cuisine
 
 
 

Ingredients

  • 2 lbs top rump beef
  • 3 Tablespoons vinegar malt or cider
  • 2 Tablespoons salt coarse
  • 1 teaspoon black pepper ground
  • 1 Tablespoon coriander seeds
  • 1 Tablespoon Brown sugar

Instructions

  1. In a dry pan toast the coriander seeds. Remove and grind with a mortar and pestle or spice grinder.

  2. Prepare the meat by using a sharp knife and cut into one inch thick pieces along the grain of the meat and place into a glass container.

  3. Combine all the spices including the vinegar and rub into the meat. Cover and let the biltong cure overnight in the refrigerator.

  4. Remove the meat and pat dry taking care to not remove the seasoning.

  5. Put each biltong onto a hook and hang it in a well aired, ventilated space with a fan blowing . Take care not to set the fan right at the meat. Make sure the pieces of the meat are not touching and place paper towels underneath the meat to catch any excess liquid.

  6. It will take about four days for the meat to cure. You should not be able to feel any give in the meat when you pinch it, that is the indication it is done.

  7. Once cured, you can cut the pieces into bite size pieces and savor the biltong!

 

 

IMG_20201009_162650.jpg

IMG_20201009_161626.jpg

IMG_20201009_161123.jpg

Share this post


Link to post
Share on other sites

I pigged out on biltong when I went to SA. The one concession had a large building about 20x20 or so that was dedicated to drying the game meat. Everyday before we left, we would grab a couple pounds for the ride, so to speak. 

Share this post


Link to post
Share on other sites

Biltong drying.  My Biltong box is a converted commercial food warmer (convection).  I added a Bradley smoke generator and rewired the fan to a switch.  I can control temperature and turn fan on or off independently.  

For the biltong, I am just using the fan with the vent wide open.  

IMG_20201010_110220.jpg

Share this post


Link to post
Share on other sites
4 hours ago, MULEPACKHUNTER said:

sounds like jerky but I like the hefty slices

Just air dried. I found it a lot more chewable than jerky., and the coriander gives it a unique flavor.

Share this post


Link to post
Share on other sites

Thinner pieces are dried.  I cut died Biltong across the grain as I had seen in most recipes.  The goose breast is quite tender but I could see this step being helpful with a traditional jerky cut of meat.  

I have never made Biltong or goose jerky so I don't have much to compare it to.  It is tasty, the coriander adds an exotic flavor that helps set this apart from jerky.  It's just NOT jerky.  I think I need a couple tastings to wrap my head around that fact. 

Maybe try in the evening with a cold brew or South African wine.

IMG_20201013_071937.jpg

IMG_20201013_072256.jpg

  • Like 3

Share this post


Link to post
Share on other sites

So raciohurg what do you hunt and what do you do with the meat?

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×