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Ingredients
- 2 kg Lean Roasted Beef (Silverside, Topside or such)(London Broil)
- 125 g Rock Salt (Any coarse salt will do. The coarser the better)
- 25 ml Brown Sugar
- 5 ml bicarbonate of soda
- 2.5 ml coarsely ground black pepper
- 12.5 g Coarsely Ground Coriander Seeds.
- 200 ml Vinegar Mixed with 50ml Worcestershire Sauce.
- 1 l Warm Water
Ingredients
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Instructions
- 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 liter 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.
Recipe Notes
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!
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