QUICK 7 HOUR BEEF BILTONG RECIPE

Dec 13 , 2016

QUICK 7 HOUR BEEF BILTONG RECIPE

INGREDIENTS:

  • 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

 

METHOD:
  • 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.

 

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