Dec 13 , 2016
- 1 Cup aged red wine vinegar
- 1 cup Worchester sauce
- Half tablespoon baking soda
- 2 tablespoons brown sugar
WHAT TO DO:
- Mix all the above together until the baking soda settled and the brown sugar dissolved.
- Salt crystals (Not fine salt)
- 1 cup Crushed dry coriander ( not coriander powder)
- 1 teaspoon white pepper
- 2 to 3 kg top-or silverside beef/meat
- Cut the meat with the grain from 1cm thick up to 4cm thick. They will dry at different times and you always have nice not to dry biltong.
- Dip the biltong pieces for 2 seconds in the above vinegar mixture, and place in a container (not aluminium).
- After 1 1/2 hours, drain the container, and swop the bottom meat pieces with the top ones. Leave again for another 1 1/2 hours. (Altogether 3 hours)
- After vinegar session of 3 hours, sprinkle the meat with gross salt to taste on both sides, and place in a container.
- After 1 1/2 hours, drain the container, and swop the bottom pieces with the top ones. Leave for another 1 1/2 hours. (Altogether 3 hours).
Now the spicing:
- Mix the crushed coriander and white pepper, and sprinkle over the meat to taste.
- Take paper clips, bend them into s-shape, and use them to hang the biltong to dry. You can also use a fan blowing directly onto the meat to dry faster.