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DARK AND SHINY BILTONG This recipe is particularly suitable for those who prefer their BILTONG lean and dry, so trim away all the fat. INGREDIENTS 2 kg lean roasting beef.(Silverside, Topside or such)(London Broil) 125 gram rock salt (Not sea salt or table salt) 25 ml brown sugar. 5 ml bicarbonate of soda. 2.5 ml coarsely ground black pepper. 12.5 gram coarsely ground coriander seeds. 200 ml vinegar mixed with 50ml Worcestershire sauce. 1 litre warm water. METHOD Cut meat into strips of approximately 1cm thick. Mix together all dry ingredients. Rub dry spice mixture into the meat. Layer meat in bowl with the thicker pieces at the bottom, sprinkling a little vinegar mixture over each layer. Leave in cool place for 24 hours. Remove meat, strain the vinegar mix and add a litre of warm water to the mix. Dip the meat into the vinegar/water mix and rub off any salt and spices that still cling. Squeeze meat dry with hands or dry with paper towel. Skewer meat and hang. NOTE In the BILTONG MAKER it will take 2-3 days to dry. Under the rafters it will take a bit longer and watch out for flies! Next recipe | Previous recipe | Give us your recipe | Hints and tips | FAQ | The Biltong Maker Pricing and shipping | The shopping mall | People's comments | Main recipe page Back to the home page

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