Servings |
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- 500 g roasting beef (Silverside, Topside or such)(London Broil) cut into very thin long strips
- 2 tbsp Brown Vinegar
- 1 tbsp Worcestershire sauce
- 1 cup good quality coarse salt
- 1 tbsp Soft Brown Sugar
- white pepper
- 1 tsp chilli powder or peri-peri spice
- roasted ground coriander (a very important spice in Biltong so be liberal!!)
- 1 tsp bicarbonate of soda especially if venison or a lower grade of meat is used
Ingredients
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- Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other
- Dust the meat with some white pepper, the bicarbonate of soda, coriander and chilli powder or peri-peri spice
- Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish
- Layer the meat in the dish with the thicker pieces at the bottom
- Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce
- Sprinkle a little more salt and sugar
- Ensure that you utilize the spices in such a manner that they run out just as you pack the last pieces of meat in the dish
- Let the meat draw in its own brine for about 12 hours
- Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat
- At this stage you may want to press some more coriander, coarsely ground black pepper and chilli powder or peri-peri spice(watch out, don't make it too hot!) into the meat.
- Make sure that you take note of the proceedings so that you are able to make adjustments later, if necessary, with subsequent batches.
- Skewer the meat and hang
In the Biltong Maker it will take overnight to dry.
Under the rafters it will take longer and watch out for the flies!